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Vegan Cacio E Pepe Polenta with Spicy Tofu

Vegan Cacio E Pepe Polenta with Spicy Tofu - Comfort in a Bowl

Savor the comforting flavors of Vegan Cacio E Pepe Polenta with Spicy Tofu in just 30 minutes, a perfect vegan meal packed with protein.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup Polenta Yellow cornmeal works well as a substitute.
  • 2 tablespoons Vegan Butter You can replace it with coconut oil if preferred.
  • 1 cup Vegan Parmesan Nutritional yeast is a suitable alternative.
For the Tofu
  • 14 ounces Extra-Firm Tofu Firm tofu is also acceptable.
  • 2 tablespoons Olive Oil Avocado oil is a great substitute.
  • 1 teaspoon Garlic Powder Adjust to your liking.
  • 1/2 teaspoon Cayenne Modify to meet your spice tolerance.
  • 1 teaspoon Salt Essential for seasoning.
  • 1 teaspoon Organic Cane Sugar Regular sugar works in a pinch.
  • 1 teaspoon Smoked Paprika Can be omitted if desired.
  • 1 teaspoon Dry Mustard Powder Adjust to taste.
  • 1/2 teaspoon Fresh Cracked Black Pepper Adjust according to your preference.
For the Vegetables
  • 2 cups Brussels Sprouts Or your choice of veggies.

Equipment

  • Oven
  • Baking Sheet
  • saucepan
  • Mixing bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Prepare your baking sheet by lining it with parchment paper.
  2. Break the pressed extra-firm tofu into small, bite-sized chunks and toss them in olive oil until well-coated.
  3. Mix together garlic powder, cayenne, salt, organic cane sugar, smoked paprika, dry mustard powder, and black pepper, then toss with the tofu.
  4. Spread the seasoned tofu on one side of your baking sheet and toss your vegetables in olive oil with salt and pepper on the other side.
  5. Roast everything in the oven for about 30 minutes, tossing halfway through.
  6. While roasting, bring a saucepan of water to boil, whisk in the polenta along with a dash of salt and pepper, stirring consistently.
  7. Reduce heat to low and cover the saucepan. Let the polenta simmer for about 15 minutes, whisking frequently.
  8. Once creamy, stir in the vegan butter and vegan Parmesan until well combined.
  9. Serve the creamy polenta in bowls topped with roasted tofu and vegetables.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 17gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 5gSodium: 600mgPotassium: 700mgFiber: 6gSugar: 2gVitamin A: 8IUVitamin C: 70mgCalcium: 10mgIron: 15mg

Notes

Ensure tofu is well-pressed to remove excess moisture for a crisp texture. Continuously whisk polenta while adding to boiling water to prevent lumps. Adjust spices based on preference.

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