Polenta with Grilled Tofu, Caramelized Onions, Roasted Brussels Sprouts and Roasted Pears

Dinner 01/26

Polenta

Hickory-Smoked Grilled Tofu

Caramelized Onions

Roasted Brussels Sprouts

Roasted Pears

The old saying "the sum is greater than the parts" applies to this comforting bowl of food.

Polenta

The polenta started with 1 cup of fine cornmeal whisked into 4 cups of boiling water seasoned with 1 tbs. of salt. From there we turned down the heat to low and made it like a risotto, adding an additional 2 cups of water, about 1/3 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally, we stirred in 1 tbs. of soy margarine, 1/4 cup of microplaned Smoked Cheddar Sheese, 2 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 3-4 minutes, and check for seasoning.

Hickory-Smoked Grilled Tofu

The tofu was smoked in our stovetop unit with hickory chips for 25 minutes, then marinated: 2 tbs. olive oil, 2 tbs. tamari, 1 clove of garlic smashed, 1 tsp. agave, 1 tsp. ketchup and freshly ground black pepper to taste. While the tofu was grilling (about 4-5 minutes per turn on the first side, 3-4 minutes per turn after the flip), it was basted with the remaining marinade.

Caramelized Onions

One large onion, cut in thick slices, slowly cooked on low heat in 1 tbs. of olive oil for 10-12 minutes. Seasoned with salt and pepper. Optionally, you can add a pinch of sugar if you want a little more color, but these didn't need it.

Roasted Brussels Sprouts and Pears

The Brussels Sprouts were trimmed and cut in half. The pears were cut in half, the seeds taken out with a melon baller, then cut in 1/4" slices. They were both added to the roasting pan, tossed with olive oil, salt and pepper and roasted for 15 minutes at 450°F.

Tags: polenta, tofu, onions, brussels sprouts, pears, vegan, food, dinner, tofu666