Vegan crispy polenta toast
Vegan crispy polenta toast with tofu and cheesy sauce.
- Prep Time: 1 hour
- Cook Time: 30 min
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
- Category: Breakfast
- Cuisine: International
Ingredients
Scale
- 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.
Notes
Make polenta the night before so it will take only 5-10 minutes to make the breakfast.
Nutrition
- Serving Size: 1 toast
- Calories: 311
- Sugar: 3.1g
- Sodium: 205mg
- Fat: 12.7g
- Saturated Fat: 2.2g
- Carbohydrates: 35.5g
- Fiber: 4.7g
- Protein: 15.3g
- Cholesterol: 0mg