More on frozen tofu

[Guest guest]

Getting back to the queries about uses for frozen tofu from a few weeks back,

here's a great recipe from Jennifer Raymond's wonderful vegan cookbook The

Peaceful Palate:

 

SPICY TOFU WITH POLENTA

 

Start by preparing the polenta:

 

4 cups water

1/2 tsp. salt

1 cup polenta

 

Bring salted water to a boil, then stir in polenta. Lower heat and simmer,

stirring frequently, until thick, about 10 minutes.

 

While the polenta cooks, prepare the sauce:

 

1 tbsp. olive oil (or 1/2 cup water)

1 large onion, finely chopped

1 bell pepper, finely diced (optional)

2 cloves garlic, minced

 

1 15-ounce can tomato sauce

1 cup water

1 tbsp. raw sugar or other sweetener

1 tsp. chili powder

2 tbsp. cider vinegar

1 tbsp. peanut butter

1 tsp. stone ground or Dijon-style mustard

2 tsp. soy sauce

 

1 lb. frozen tofu, thawed, squeezed dry and crumbled

 

Saute onion in olive oil or water until soft. Add the bell pepper and cook

another 3 minutes, then add the garlic and cook 1 more minute.

 

Stir in remaining ingredients and cook over medium heat, stirring frequently,

until fairly dry.

 

Spread cooked polenta onto a serving bowl or platter, then top with sauce and

serve.

 

Serves 4 to 6.

 

(The sauce can also be used on buns, like a sloppy joe. I've even put it over

rice and it is delicious.)