Polenta and Tofu Skillet

Name: Polenta and Tofu Skillet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 5 baby bok choys or 1 head regular bok choy; 1 Tbsps balsamic vinegar; 1 teaspoons basil; 4 servings freshly ground black pepper, to taste; 510 grams package prepared polenta; 397 grams extra firm or firm tofu; 2 teaspoons minced garlic; 2 Tbsps soy sauce, low sodium; 1 teaspoons oregano; 5 sun-dried tomatoes (not packed in oil); 59 milliliters vegetable broth; 1 Tbsp water

Polentan and Tofu Skillet might be a good recipe to expand your side dish recipe box. Watching your figure? This gluten free and vegan recipe has 171 calories, 11g of protein, and 3g of fat per serving. This recipe serves 4. Head to the store and pick up sun-dried tomatoes, soy sauce, basil, and a few other things to make it today. fatfreevegan.com. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Put the sundried tomatoes in a bowl and pour boiling water over them to cover. Set aside until soft. When they’re soft, drain the water and cut each tomato into 1/4-inch slices.

Ingredients you will need

Sun Dried Tomatoes

Tomato

Water

Equipment you will use

Bowl

Mix the soy sauce, water, garlic, and balsamic vinegar together.

Ingredients you will need

Balsamic Vinegar

Soy Sauce

Garlic

Water

Cut the tofu in half lengthwise, and slice each half into 1/2-inch rectangles.

Ingredients you will need

Tofu

Put the tofu into a ziplock bag, pour the marinade over it, and turn gently to coat.

Ingredients you will need

Marinade

Tofu

Let it marinate while you prepare the bok choy and polenta.

Ingredients you will need

Bok Choy

Polenta

Cut off the end of each head of bok choy so that the stalks are separated and wash them well to remove all dirt and grit. Slice the stalks and leaves into 1/4 to 1/2-inch thick slices. Set aside until needed.

Ingredients you will need

Bok Choy

Cut the polenta into 1/2-inch slices and cut each slice into 4 wedges.

Ingredients you will need

Polenta

Heat a non-stick skillet (lightly sprayed with olive oil, if you’re worried about sticking); once it is hot, add the polenta in a single layer. Cook until lightly browned on one side, and then turn over and brown the other side.

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Olive Oil

Polenta

Equipment you will use

Frying Pan

Remove from the pan and set aside. Keep the skillet hot. Lift the tofu out of the marinade and place it in the hot skillet. Cook until just beginning to brown and then turn it over.

Ingredients you will need

Marinade

Tofu

Equipment you will use

Frying Pan

Put the bok choy on top of the tofu and pour the vegetable broth, oregano, basil, and reserved marinade over the greens. Cover tightly and steam until the greens begin to wilt. Stir in the sundried tomatoes and polenta and cook, covered, just long enough for the stalks to get tender-crisp, about 1-2 minutes.

Ingredients you will need

Sun Dried Tomatoes

Vegetable Broth