Vegan crispy polenta toast

Anastasia

6 years ago

Very simple recipe of vegan crispy polenta. Here I’m using it on toast, but also I will feature it in my future recipes. So here you go. Another breakfast idea: crispy polenta toast with tofu and vegan cheezy sauce.

Make polenta the night before so breakfast preparation will take only 5 minutes! Just fry polenta cakes and whip the sauce in a blender!

Bring 1 1/2 C of water in a heavy bottom pan to boil. Add salt and stir in polenta meal. Be careful and whisk constantly to avoid lumps. Cook on low heat for 20 minutes stirring frequently.

After 20 minutes add truffle oil, nutritional yeast and cracked black pepper. Stir and switch off the heat.

Grease small rectangle dish or baking tin. Spread polenta evenly and put in a fridge for 1 hour to cool and firm up.

Heat a little oil in a non-stick pan. Cut polenta into 4 rectangles. Fry the cakes for couple of minutes on each side until golden brown.

Meanwhile drain tofu and cut it lengthwise into 4 pieces. Pat dry each piece with paper towel. Fry for a minute on each side and sprinkle with Kala Namak for egg-like taste.

To make the sauce blend all ingredients in a high-speed blender until smooth.

Serve crispy polenta cakes together with tofu over toasted bread and top with cashew sauce.

Yum!

Vegan crispy polenta toast

Vegan crispy polenta toast with tofu and cheesy sauce.

Author: Anastasia
Prep Time: 1 hour
Cook Time: 30 min
Total Time: 1 hour 30 minutes
Yield: 4
Category: Breakfast
Cuisine: International

Ingredients

1/2 C polenta meal
1 1/2 C water
1 tbsp nutritional yeast
1/2 tsp white truffle oil
4 slices of bread
block of firm tofu (around 11oz)
Kala Namak to taste
oil for cooking
salt and pepper to taste

For the sauce:

1/3 C raw cashews
1/4 C sauerkraut
1/4 C water
1 tbsp nutritional yeast
1/2 tsp onion powder
1/2 tsp garlic powder
pinch of turmeric powder
pinch of salt

Instructions

Bring 1 1/2 C of water in a heavy bottom pan to boil. Add salt and stir in polenta meal. Be careful and whisk constantly to avoid lumps. Cook on low heat for 20 minutes stirring frequently.
After 20 minutes add truffle oil, nutritional yeast and cracked black pepper. Stir and switch off the heat.
Grease small rectangle dish or baking tin. Spread polenta evenly and put in a fridge for 1 hour to cool and firm up.
Heat a little oil in a non-stick pan. Cut polenta into 4 rectangles. Fry the cakes for couple of minutes on each side until golden brown.
Meanwhile drain tofu and cut it lengthwise into 4 pieces. Pat dry each piece with paper towel. Fry for a minute on each side and sprinkle with Kala Namak for egg-like taste.
To make the sauce blend all ingredients in a high-speed blender until smooth.
Serve crispy polenta cakes together with tofu over toasted bread and top with cashew sauce.