Vegan Baked Polenta Recipe With Tofu Ragout

I absolutely adore this polenta and tofu ragout because it combines comfort and flavor in the most delightful way, making it the perfect cozy dish for both chill evenings and fancy dinners. Plus, the combination of creamy polenta with the hearty, savory tofu and veggie mix hits all the right notes, leaving me feeling satisfied and wonderfully nourished.

Vegan Baked Polenta with Tofu Ragout is a hearty, wholesome meal. I think any combination of polenta (made with nutritional yeast and vegan butter), and anything with sautéed garlic and onion, cannot be beat.

The tofu ragout, infused with those two amazing flavors and crushed tomatoes, really brings this dish together. I think the colors and flavors in this dish are dazzling—diced zucchini, red bell pepper, and (you guessed it) more sautéed garlic and onion.

Ingredients

Polenta is high in carbohydrates, which gives it an energy-boosting, creamy-textured quality.

Nutritional Yeast: Imparts a cheesy taste; a great source of B vitamins and protein.

Tofu: First-rate plant protein; its firm texture makes it suitable for meat sauces.

Vibrant color; rich in vitamin C and antioxidants: Red Bell Pepper.

Zucchini: Low in calories; high in dietary fiber and vitamins A and C.

Tomato Purée: Adds a slightly sweet, intense tomato flavor; rich in vitamin C and potassium.

Ingredient Quantities

• 1 cup polenta (cornmeal)
• 4 cups water
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/4 cup nutritional yeast
• 1 tablespoon vegan butter
• 14 ounces firm tofu, crumbled
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 can (14 ounces) crushed tomatoes
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions

1. In a sizable saucepan, bring 4 cups of water and 1 teaspoon of salt to a rolling boil. Slowly whisk in 1 cup of polenta while reducing the heat to low, and cook while stirring almost constantly until the mixture thickens. It should take about 20 minutes.

2. Incorporate 1 tablespoon of olive oil, 1/4 cup nutritional yeast, and 1 tablespoon of vegan butter into the polenta, stirring until well combined and creamy. Remove from heat.

3. The oven should be preheated to 350°F (175°C). A baking dish should be lightly greased. The polenta should be evenly spread in the baking dish and the top smoothed. All of this creates a good starting point for cooking polenta in the oven.

4. In a large skillet, warm 2 tablespoons of olive oil over medium heat. Sauté the diced onion until translucent, about 5 minutes.

5. Include the chopped garlic and keep stirring for another minute until it becomes aromatic.

6. Add zucchini and diced red bell pepper to the skillet, cooking for about 5 minutes until the vegetables have softened.

7. Combine the ingredients that have been crumbled firm tofu, 1 teaspoon of dried oregano, and 1 teaspoon of dried basil. Cook together for 3-4 minutes, allowing the tofu to take in the flavors.

8. Add the can of crushed tomatoes, stirring well. Season with salt and pepper to taste. Let the ragout simmer for about 10 minutes for the flavors to blend.

9. Evenly spread the tofu ragout over the polenta in the baking dish.

10. Bake in the oven that has been preheated to the correct temperature for 20-25 minutes. You will know it is done when it is heated all the way through. Just before you serve, you can garnish the dish with fresh basil if you want to.

Equipment Needed

1. Sizable saucepan
2. Whisk
3. Wooden spoon or spatula
4. Baking dish
5. Large skillet
6. Kitchen knife
7. Cutting board
8. Oven
9. Measuring cups
10. Measuring spoons
11. Mixing spoon

FAQ

• Can I use instant polenta for this recipe?Certainly! The use of instant polenta can allow a person to cook at a quicker rate, provided one follows the directions closely to not only the cooking process but also the ingredient proportions—the directions given on the polenta package.
• What can I substitute for nutritional yeast?Nutritional yeast gives a cheesy flavor, but you can sub in a small amount of miso paste for umami or just leave it out.
• How can I make this recipe gluten-free?As long as you confirm that the polenta you are using is gluten-free, the recipe is naturally free of gluten.
• Can I freeze the leftovers?Indeed, airtight containers allow for both the polenta and tofu ragout to be frozen for as long as 3 months.
• What other vegetables can I use in the ragout?Vegetables such as mushrooms, eggplant, or spinach can be added or substituted based on your preference.
• Do I need to drain the tofu?Indeed, draining and pressing tofu to eliminate excess moisture is ideal for achieving a superior texture and flavor absorption.

Substitutions and Variations

Cornmeal (polenta): For a substitute, you might use grits or coarsely ground cornmeal.
Nutritional yeast: For umami flavor, substitute with a small amount of miso paste or omit altogether for a different taste.
Tofu firm: Change with tempeh or chickpeas for a different texture and taste.
Zucchini: Substitute yellow squash or eggplant for it.
Oregano, when dried: You can substitute Italian seasoning or herbes de Provence, in equal measure, with good results.

Pro Tips

1. Use Stock Instead of Water For added depth of flavor, substitute vegetable or mushroom stock for water when cooking the polenta. This will enhance the overall taste of the dish.

2. Crisp the Tofu Before adding the tofu to the vegetable mixture, consider browning it in a separate pan with a little olive oil. This will give it a nice texture and additional flavor.

3. Roast the Vegetables For extra flavor, roast the diced zucchini and red bell pepper in the oven with a little olive oil, salt, and pepper before adding them to the skillet. This will add a deep, roasted flavor to the ragout.

4. Pre-soak the Polenta Soaking the polenta in water for a few hours or overnight can help reduce cooking time and lead to a creamier texture.

5. Experiment with Toppings Before baking, consider adding a sprinkle of vegan cheese or breadcrumbs mixed with nutritional yeast on top of the ragout for a crispy, cheesy crust.