Instructions

1. 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.
2. After 20 minutes add truffle oil, nutritional yeast and cracked black pepper. Stir and switch off the heat.
3. Grease small rectangle dish or baking tin. Spread polenta evenly and put in a fridge for 1 hour to cool and firm up.
4. 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.
5. 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.
6. To make the sauce blend all ingredients in a high-speed blender until smooth.
7. Serve crispy polenta cakes together with tofu over toasted bread and top with cashew sauce.