Herbed Tofu & Polenta Bowl

• Tofu(400 g)
• Polenta(180 g)
• Vegetable Stock(750 ml)
• Eggplant(1)
• Zucchini(2)
• Bell pepper(2)
• Red Onion(1)
• Garlic(3 cloves)
• Olive oil(4 tbsp)
• Balsamic vinegar(2 tbsp)
• Tomato paste(1 tbsp)
• Oregano(1 tsp)
• Chili flakes(½ tsp)
• Salt(1½ tsp)
• Black pepper(½ tsp)
• Fresh basil(15 g)
• Lemon(1)

Method

1. 1

   Preheat the oven to 220°C. Pat the {Tofu} dry and tear it into bite-size pieces. Cut the {Eggplant}, {Zucchini}, {Bell pepper}, and {Red Onion} into chunky pieces, then finely chop the {Garlic}.

   ~12 min

2. 2

   On a large tray, toss the {Tofu}, {Eggplant}, {Zucchini}, {Bell pepper}, {Red Onion}, and {Garlic} with {Olive oil}, {Balsamic vinegar}, {Tomato paste}, {Dried Oregano}, {Chili flakes}, {Salt}, and {Black pepper} until everything is well coated.

   ~5 min

3. 3

   Roast for 25 minutes, tossing once halfway, until the vegetables are tender and caramelized at the edges and the tofu is golden.

   ~25 min

4. 4

   Meanwhile, bring the {Vegetable Stock} to a gentle boil in a saucepan. Whisk in the {Polenta} and cook for 5 minutes, stirring often, until thick and creamy. Squeeze in half the {Lemon}.

   ~5 min

5. 5

   Spoon the polenta into bowls and top with the roasted tofu and vegetables. Tear over the {Fresh basil} and serve with the remaining {Lemon} cut into wedges for squeezing over.

   ~2 min