Vegan Cacio E Pepe Polenta with Spicy Tofu
Cacio e pepe inspired peppery and cheesy polenta served with spicy roasted tofu and veggies.
Servings: 4
Calories: 307kcal
Ingredients
Spicy Tofu
- 1 Block(15oz) Extra firm tofu, drained and pressed*
- 1 Tablespoon Olive oil
- 1 teaspoon Garlic powder
- 1/2 teaspoon Cayenne pepper**
- 1/2 teaspoon Salt
- 1/2 teaspoon Organic cane sugar
- 1/2 teaspoon Smoked paprika
- 1/4 teaspoon Dry mustard powder
- 1/4 teaspoon Black pepper
Veggies
- 3 Cups Vegetables of choice, I like to use Brussels sprouts or broccoli
- 1 Tablespoon Olive oil
- A Few pinches of Salt and pepper
Cacio E Pepe Polenta
- 4 Cups Water
- 1 Cup Polenta or yellow cornmeal
- 1 teaspoon Salt
- 1 teaspoon Fresh cracked black pepper, divided
- 3 Tablespoons Vegan butter
- 1/2 Cup Vegan Parmesan, I used Violife
Instructions
- Preheat the oven to 425 degrees(F).
- After you have pressed your tofu, break the block of tofu up into small chunks and put them in a medium sized mixing bowl.
- Drizzle the olive oil over the tofu and then toss to coat.
- In a small bowl combine the garlic powder, cayenne, salt, cane sugar, smoked paprika, mustard and black pepper.
- Sprinkle the spice mixture over the tofu and then toss again to coat in all the spices.
- Put the tofu on one side of a large sheet pan that is lined with parchment paper or a silicone mat, or sprayed with non-stick spray.
- Now, I just use the same mixing bowl you used for the tofu, add the veggies to the bowl, drizzle with the olive oil and sprinkle with a few pinches of salt and pepper and toss to coat.
- Put the veggies on the other side of the sheet pan.
- Roast the tofu and veggies for 15 minutes, toss and roast for another 15 minutes or until the tofu is firm.
- While the tofu and veggies roast, make the polenta. In a large saucepan, heat the water on medium high.
- Once the water comes to a simmer, very slowly add the polenta to the water, just a little at a time, whisking the entire time to avoid lumps.
- Add the salt and 1/2 teaspoon of pepper and whisk to combine.
- Reduce heat to low and cover the polenta, let simmer, whisking frequently, for about 15 minutes.
- The polenta should be nice and thick and very soft and smooth.
- Add the vegan butter and the vegan Parmesan and whisk to combine, letting the butter melt into the polenta.
- Now, taste and add the remaining 1/2 teaspoon of pepper if desired. Cover and turn off the heat, leaving on the stove to keep warm until the tofu is done.
- Once the tofu is done, serve a bowl of the polenta with the tofu and veggies on top. Drizzle with agave and hot sauce if desired.
Video
Notes
*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.
**If you want the tofu less spicy, add 1/4 teaspoon or less of cayenne to the spice mix.
Nutrition
Calories: 307kcal | Carbohydrates: 8g | Protein: 17g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 1169mg | Potassium: 293mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1224IU | Vitamin C: 56mg | Calcium: 186mg | Iron: 1mg