Food · Halfway Homemade · vegan

Tofu Polenta Stacks with Mushroom Medley


So, this is the type of recipe that I like to call “halfway homemade”, because it is so easy and a lot of the prep is done for you- if you choose the right ingredients! I got everything at Trader Joe’s, if you don’t have access to a Trader Joe’s or would prefer to prepare everything on your own, it totally do-able, and I’ll leave notes below on making this recipe from scratch- however, most nights I’m scrambling to get dinner together so I’m so thankful for quick meals!

What you need:

1 block of tofu- drained and pressed

1 cylinder of precooked and formed polenta

1 package of chopped porcini mushrooms

1 onion

5 cloves garlic (I like to use this!)

1 package of mushroom medley

4 TBSP olive oil

Salt and Pepper to taste (we used Himalayan pink salt and lemon pepper- also from Trader Joe’s!)

Here’s the plan:

Mince the onion and garlic. Add 2 TBSP olive oil to a small frying pan. Add the onion and garlic and cook until soft and translucent. Add the chopped porcini mushrooms and cook for 3-4 minutes. Add the bag of frozen mushroom medley. Cook 6-7 minutes, flavor with salt and pepper.

Meanwhile, heat a small grill pan and add 2 TBSP of olive oil to the pan. Slice the tofu into squares or triangles about an inch-1.5 inches thick. (You should get about 10 slices out of 1 block of pressed tofu.) Slice the polenta into slices, also about an inch and a half thick. Once oil in pan is warm, add the slices of tofu and polenta to grill pan and cook for about 3-5 minutes on each side until you get those nice grill marks.

Stack your polenta and tofu in alternating slices on a plate, top with mushroom mixture. Enjoy!


If you can’t find precooked polenta, you can make your own polenta (it’s just cornmeal and water!) After you cook it, you can mold it with your hands or place in a dish to make it conform to the shape you want. Let cool in fridge until hard and slice-able- usually an hour or two.

If you can’t find the frozen mushroom medley- try to find a few different varieties of mushrooms to use- cremini, oyster, etc- you will need about 2-2.5 cups chopped mushrooms. Cook the mushrooms in the olive oil with the onion and garlic. Flavor with mushroom onion mixture with 1/4 cup of fresh chopped parsley and an extra teaspoon or two of olive oil. Increase the amount of garlic in the recipe from 5 cloves to 6 or 7.





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