Vegan Polenta Cakes with Stirfried Veggies and Tofu Chips

Ingredients 

• 150 grams polenta
• ½ teaspoon finely chopped garlic 
• 1 tablespoons oil + for grilling 
• 2 cups vegetable stock
• Crushed black peppercorns to taste
• 1 tablespoon finely chopped parsley 
• ¼ medium red capsicum, diced
• ¼ medium yellow capsicum, diced
• ¼ medium green capsicum,diced
• 10-12 broccoli florets, blanched
• 5-6 button mushrooms sliced
• 2 tablespoons oil
• 1 teaspoon finely chopped garlic 
• 1 small onion, finely chopped
• ¼ teaspoon ginger-garlic paste
• Salt to taste
• 50 grams tofu, cut into small cubes
• Crushed black peppercorns to taste
• 1 tablespoon finely chopped parsley 
• 50 grams tofu, thinly sliced
• Oil for deep-frying
• Salt to taste
• Crushed black peppercorns to sprinkle
• Paprika powder to sprinkle

Method

1. To make polenta cakes, heat oil in a non-stick pan, add garlic and sauté for ½ minute.
2. Add vegetable stock and bring it to a boil.
3. Add polenta, peppercorns and cook for 10-15 minutes.
4. Add parsley and mix well.
5. Pour the polenta in the greased aluminum tray and cool down to room temperature till set.
6. To make stir-fried vegetables, heat oil in another non-stick pan, add garlic and sauté for half a minute.
7. Add onion and sauté till translucent. Add red, yellow and green capsicum and sauté for a minute.
8. Add ginger-garlic paste and mix well. Cook for 2 minutes.
9. Add broccoli florets and toss to mix. Cook for 2-3 minutes.
10. Add mushrooms and toss to mix. Add salt and pepper powder, tofu cubes and parsley. Mix well.
11. To make tofu chips, heat sufficient oil in a kadai and deep-fry sliced tofu till crisp and brown on both the sides. Drain on absorbent paper. Sprinkle salt and pepper powder and mix well.
12. Cut polenta cakes into rectangular shapes.
13. Heat oil in a non-stick grill pan, place polenta cakes and cook till the grill marks appear on both the sides.
14. Place polenta cakes on one sides of the serving plate, sprinkle pepper powder, place stir-fried veggies in the center and tofu chips on the other side. Sprinkle crushed peppercorns and paprika powder on top of the tofu chips, garnish with parsley and serve immediately.