Rich Tomato Stew with Cornmeal-Crusted Tofu
Serves: 4 to 6
  • 1 block (14-ounces) extra-firm tofu, drained, patted dry, and cut into 1- by 2- inch cubes
  • Salt and ground black pepper
  • ¼ cup polenta or cornmeal
  • 6 tablespoons olive oil, divided
  • 8 ounces baby bella mushrooms, thick sliced
  • 2 medium-large onions, cut into chunks
  • 2 cans (28-ounces) crushed tomatoes
  • ½ cup pitted Kalamata olives
  • 3 garlic cloves, minced
  • 3 tablespoons chopped fresh parsley
  1. Place tofu in a medium bowl; season with salt and a few grinds of black pepper. Put cornmeal in a shallow dish; dredge each piece of tofu, coating on all sides.
  2. Heat 3 tablespoons of the oil in a large skillet over medium-high heat. Add tofu; cook, turning only once, until impressively brown on both sides, about 6 minutes total.
  3. Meanwhile, heat another tablespoon of oil in a large Dutch oven or heavy-bottomed pot over medium-hight heat, add mushrooms; saute until liquid evaporates and mushrooms started to turn golden brown, about 5 minutes.  Remove mushrooms from pan and add remaining 2 tablespoons of oil. Add onions; sauté until light caramel brown, about 10 minutes. Add garlic; sauté until fragrant, about a minute. Add tomatoes, olives, and mushrooms; simmer to blend flavors,  about 10 minutes. Stir in parlsey.
  4. Spoon a portion of sauce into each bowl, top with tofu, and serve.
Recipe by Three Many Cooks at