BBQ Tofu & Polenta – Easy Vegan Recipe! | The Wicked Kitchen

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Here’s another lockdown-friendly, inexpensive, EASY vegan recipe—Pan seared tofu and onions covered in barbecue sauce and then roasted to perfection, served on a bed of homemade creamy jalapeño polenta and wilted spinach. This vegan recipe is cheap, easy, and best of all…frickin’ delicious!

Full recipe below!

Make our Wicked Spicy BBQ Sauce to go with it! ▶︎ https://youtu.be/pDCKvT1_qmw

That vegan “pork belly” tofu mentioned in the video ▶︎ https://youtu.be/Nqkx7b9RZUs

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INGREDIENTS:

Tofu:

2 blocks extra firm tofu
2 red onion, quartered (watch video for chopping tips)
4 green onions (Scallions)
1 TBSP fennel seed
1 TBSP oregano
1 TBSP red pepper flakes
.5 tsp smoked paprika
.5 tsp garlic powder
.5 tsp aniseed
4 tbsp Oil Canola/Vegetable (optional fat from Tofu Pork Belly Recipe ▶︎ https://youtu.be/Nqkx7b9RZUs)
x1 jar BBQ sauce (or make ours with this recipe ▶︎ https://youtu.be/pDCKvT1_qmw)
Beer (optional)

Polenta:

.25 cup (approx 65g) corn meal, medium grind
2 cups water
1 large white onion, diced
1 spring onion, sliced
.5 cup frozen peas
.5 cup frozen corn
4 slices plant-based gouda (this one was Follow Your Heart, or use flavor/brand of your choice)
1 jalapeno, sliced
2 tbsp plant based butter
3 garlic cloves, crushed and sliced

1 tsp garlic powder
1 tbsp excess seasoning from tofu
.5 tsp smoked paprika
1 handful crushed tortilla chips
Oat milk (or plant based dairy alternative) if you need to thin it out just add a little to desired consistency

1 package (about 5 cups) Baby spinach

Optional: Nutritional yeast to make it “cheesier”.
Salt and pepper

INSTRUCTIONS:

Start by making a spice blend; grinding aniseed, fennel, oregano and crushed red pepper flakes, smoked paprika and garlic powder in a pestle and mortar, until combined, smooth and crushed.

Place tofu in a baking dish and drizzle over some ‘ fat’/oil, rubbing to coat evenly. Generously sprinkle spice blend over each side of tofu, pressing into the surface to coat.

Chop onions into quarters trim each end just enough so the onion layers are pierced, peel and 1/4 (check video to check how to do this without them falling apart!).

Heat Pan or cast iron until hot, add oil, place tofu onto the surface and sear each side for 2-3 minutes. Remove Tofu from the pan and place in sided baking dish
Add onion to pan and sear on each side evenly until golden, remove and add to baking dish with the tofu. Add BBQ sauce to cover tofu in the baking dish.
(Optional) Deglaze the cooking pan with a little beer to absorb the flavours and add to BBQ sauce.
When ready, preheat oven 420f/215c, once hot, roast for 20 minutes before serving. Or now’s a good time to throw it on the grill.

Polenta:

Heat a medium size saucepan over a medium-high heat. Add plant based butter, diced onions and garlic. Add garlic powder, smoked paprika and extra seasoning from tofu, pinch of salt and pepper. Stir to combine. Add a handful of crushed tortilla chips and saute for 1 minute.

Add 2 cups of water (approx 500ml) to the sauce pot, bring to a boil and slowly whisk in cornmeal. Lower heat and add corn, green onion and cheese. Thin as needed with a little plant-based milk. Lower heat to low, stir often for 10 minutes until thick and creamy. Keep tasting!

Remove tofu and onions from the oven.

Wilt baby spinach on stovetop with a pinch of salt and pepper.

Serve. Eat. Nap.

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Video by Ira Chute (@irachute) | https://www.highway93.com
Original Music by Gabriel Naïm Amor (@amorsonic) | http://www.naimamor.com

Comments

Gorata Nemaorani says:

When he doesn’t edit out the likkle mishaps you know you are watching a real Chef👨‍🍳
BRAVO!!

Lisa Snider says:

You need to meet my mom. She’s cute. Are you available? If that’s super awkward, you can just tell me your favorite plant-based butter.

Asgard says:

so, i have plans for tomorrow

Stephanie Derry says:

I just tried this dish tonight and wow! It was fantastic! Everything paired well together! Careful with all the spices I was choking because how spicy my small kitchen smelled lol.

Evan Black says:

Making this tonight

Tracy Truelove says:

Wowowowowowowowowowowowowowowowowowowowowowowowowowowowowowow 🤤🤤🤤🤤🤤

KitchenBliss says:

I love having Caribbean cornmeal porridge for breakfast, and now after watching this cool recipe I can' t wait making a savory version. Looks amazing, thank you!

Cynthia Mackey says:

I made the polenta to go with it dinner and OMG… It's my favorite by far! Thank you so much for sharing. I added the green peas and nutritional yeast too. It was perfect! I could have eaten a whole bowl of just the polenta 🙂

Margarida Sabina says:

Amazing 🤩

Rene Pere says:

looks amazing. I've never prepared tofu this way. Definiitely gonna make this! Thank you.

Elena Klaver says:

This looks súper y,umm y. When you freeze tofu, it gets a great texture when barbecued. And it absorbs sauce even better. Thanks!

Aggie Mac says:

What are your thoughts on polenta sold in a tube? Can I turn it into a creamy dish or is destined to stay in silver dollar shapes

Satz says:

I love the home feel to this video

Austin Fudge says:

I really loved this one! Thank you!

Tyehimba Jahsi says:

I'm not vegan, but watching your videos makes me believe I can be!

Cre Gone Vegan says:

This looks appetizing!

Sonya Kirchoff says:

This polenta recipe is the best polenta I’ve ever made. The dimension, texture and flavor. Yummy. Thank you for all your recipes.

Nina Ninette says:

Best ever tofu bbq

Momoko Hill says:

MMM Polenta & Tofu – dream team

Samantha Brandt says:

Oh my god. That looks incredible. Will definitely be making this next week. Thanks for showing how it's done!

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