Polenta topped with Wilted Kale, Mushrooms, Onions and Smoked Tofu
The mushrooms, lacinato kale and onions were simply cooked in a little olive oil with salt and pepper and splashed with tamari at the end of cooking, while the tofu was smoked with alder wood for 25 minutes and then pan-fried and cut into strips... a little aged balsamic was drizzled over the whole thing at the table.
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