Crispy Tofu and Mushroom Ragù Over Polenta
Ingredients
- 1 block (14 oz)firm tofu (pressed)
- 12 ouncescremini mushrooms
- 4 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- 2 cupsvegetable broth
- 1 cuppolenta (cornmeal)
- 4 tablespoonsolive oil
- 1 tablespoonbalsamic vinegar
- 1 teaspoondried oregano
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- 2 ouncesParmesan cheese (optional)
Prep
- 01
Press 1 block (14 oz) firm tofu between paper towels weighted with a heavy pan for 15-20 minutes to remove excess moisture.
- 02
Trim and coarsely chop 12 ounces cremini mushrooms into bite-sized pieces.
- 03
Mince 4 cloves garlic.
Method
- 01
Bring 2 cups vegetable broth to a boil in a medium saucepan. Slowly whisk in 1 cup polenta, stirring constantly to avoid lumps. Reduce heat to low and stir frequently for 10-12 minutes until thick and creamy. Season with salt and pepper. Set aside.
- 02
While polenta cooks, pat the pressed tofu dry with paper towels. Cut into 3/4-inch cubes.
- 03
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, add tofu cubes without stirring for 3-4 minutes per side until golden and crispy. Transfer to a plate.
- 04
In the same skillet, add remaining 2 tablespoons olive oil. Add mushrooms and cook over medium-high heat for 5-6 minutes, stirring occasionally, until they release their moisture and begin to brown. Add minced garlic and cook for 1 minute until fragrant.
- 05
Pour in crushed tomatoes, balsamic vinegar, oregano, and red pepper flakes. Stir well. Return crispy tofu to the skillet and gently fold in. Simmer for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and flavors meld. Taste and adjust seasoning.
- 06
Divide warm polenta among bowls and top with tofu-mushroom ragù. Grate Parmesan over each bowl if desired.
Spice Tips
For deeper earthiness, add 1 teaspoon balsamic vinegar or a pinch of smoked paprika to the ragù. For gentle heat, increase red pepper flakes to 1/2 teaspoon or add a small dried chili. A handful of fresh basil stirred in at the end brightens the finish.
The recipe can be prepped up to 2 hours ahead; keep the tofu dry until frying. Leftover ragù keeps 3-4 days refrigerated and freezes well for up to 1 month.