This stew is has a meaty taste because of the firm tofu, mushrooms, and potatoes. The soft polenta gives a mashed-potato texture, but is more flavourful than potatoes. For a meatier texture, use oyster or portobello mushrooms.
1. In a large nonstick frying pan sprayed with cooking spray, cook tofu over medium-high heat, stirring occasionally, for 5 minutes, or until brown on all sides. Remove from pan.
2. Respray pan; add oil and cook onions and garlic over medium-high heat for 3 minutes, or until browned. Stir in mushrooms; cook for 5 minutes, or just until browned. Add stock, potatoes, tomato sauce, carrots, bay leaves, basil, salt, pepper, tomato paste, and brown sugar. Bring to a boil. Stir in
cooked tofu. Reduce heat to low, cover and cook for 20 minutes, or until potato is tender.
3. To make polenta: In a deep saucepan over medium-high heat, bring stock to a boil. Reduce heat to low; gradually whisk in cornmeal. Cook, stirring constantly, for 5 minutes, just until creamy and smooth.
4. Pour polenta onto a serving platter; pour stew over top.
8 oz firm tofu, cubed
2 tsp vegetable oil
1 cup diced onions
2 tsp minced garlic
1-1/2 cups chopped mushrooms
2 cups vegetable or chicken stock
1-1/2 cups diced, peeled potatoes
1 cup tomato pasta sauce
1 cup diced carrots
2 bay leaves
1-1/2 tsp dried basil
1/4 tsp each: salt and freshly ground
1 tbsp tomato paste
2 tsp packed brown sugar
3-1/2 cups vegetable or chicken stock
1 cup cornmeal
Nutritional Analysis per Serving
Protein 13 g
Fat 4.3 g
Saturated Fat 0.8 g
Carbohydrates 38 g
Cholesterol 0 mg
Sodium 918 mg
Fiber 5.8 g
Make Ahead: If you make your polenta
well before serving, it will turn firm instead of being soft and smooth. Don’t worry, all you have to do is add more stock or water and whisk over a gentle heat until smooth again.