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Vegan Polenta Cakes with Stirfried Veggies and Tof

Ideal for the vegans – polenta cake served with stir-fried vegetables and deep fried tofu chips. This is a Sanjeev Kapoor exclusive recipe.

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Vegan Polenta Cakes with Stirfried Veggies and Tof

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Main Ingredients Polenta, Garlic
Cuisine Fusion
Course Main Course Vegetarian
Prep Time 21-25 minutes
Cook time 31-40 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Vegan Polenta Cakes with Stirfried Veggies and Tof

  • 150 grams Polenta
  • ½ teaspoon Garlic finely chopped
  • 1 tablespoons + for grilling Oil
  • 2 cups Vegetable stock
  • to taste Crushed black peppercorns
  • 1 tablespoon Parsley finely chopped
  • 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 Garlic finely chopped
  • 1 small Onion finely chopped
  • ¼ teaspoon Ginger-garlic paste
  • to taste Salt
  • 50 grams Tofu cut into small cubes
  • to taste Crushed black peppercorns
  • 1 tablespoon Parsley finely chopped
  • 50 grams Tofu thinly sliced
  • for deep-frying Oil
  • to taste Salt
  • to sprinkle Crushed black peppercorns
  • to sprinkle Paprika powder

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.
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