Crispy Tofu Hearts

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  • Yield: 4 servings

Ingredients

-- 1 Tbs. olive oil
-- 1 medium onion, chopped (1 cup)
-- 3 cloves garlic, minced (1 Tbs.)
-- 2 medium red bell peppers, chopped (2 cups)
-- 1 medium eggplant, chopped (2 cups)
-- 2 cups low-sodium vegetable broth
-- 1 Tbs. red wine vinegar
-- 1/2 cup basil leaves, cut into strips
-- 1/2 cup polenta or coarse yellow cornmeal
-- 1 tsp. dried Italian seasoning
-- 1/2 tsp. red pepper flakes
-- 2 12-oz. pkgs. extra-firm tofu, drained and sliced in half lengthwise
-- 1 Tbs. olive oil

Instructions

 

1. To make Stew: Heat oil in skillet over medium heat. Add onion and garlic, and sauté 7 minutes. Add bell peppers, eggplant, broth, vinegar, and 2 cups water. Cover, reduce heat to medium-low, and simmer 1 hour.

2.To make Tofu Hearts: Preheat oven to 400°F. Combine polenta, Italian seasoning, and red pepper flakes on plate. Coat baking dish with cooking spray. Cut each tofu half with heart-shaped cutter, and brush with oil. Dredge in polenta mixture. Transfer to prepared baking dish. Bake 30 minutes, or until browned. Stir basil into stew, and spoon onto plates. Set tofu hearts on top.

From: Everything Vegan; Wiley 2010; reprinted with permission from the publisher.

Nutritional Info *per serving

  • Calories 332
  • Fat 16.5
  • Saturated Fat 2
  • Cholesterol 0
  • Sodium 562
  • Carbohydrate 32
  • Fiber 6
  • Sugars 9
  • Protein 18