Ingredients

Method

• 2–3 cups vegetable stock
• 150 g polenta
• sea salt and freshly ground black pepper, to taste
• 1 cup coconut milk
• 2 x 300 g Woolworths PlantLove tofu balls in tomato sauce
• 2 T olive oil
• 2 g basil, to garnish

Method

Ingredients

1. Bring the vegetable stock to the boil in a large saucepan and add the polenta. Reduce the heat and keep stirring until all the liquid is absorbed and it resembles a thick porridge. Season well and cover with a lid. Cook gently for 8–10 minutes, or until the granules are soft. Add more liquid if the polenta seems too dry.
2. Add the coconut milk and stir well.
3. Heat the tofu according to package instructions.
4. Serve the tofu on the warm polenta and drizzle with the olive oil. Garnish with basil.

Find more tofu dishes here

Photography: Shavan Rahim

Videography: Kaylene Sauls

Recipes and production: Marcelle van Rooyen

Food assistant: Bianca Jones

Woolworths PlantLove new tofu products are just the thing you need for quick, delicious, plant-based meals any day of the week. Try the coconut-crusted tofu with curry sauce or the tofu balls in tomato sauce with your favourite sides.

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