You are here: Home » Recipes » Crispy Tofu Hearts Crispy Tofu Hearts Recipe by Our Cookbook Collection Yield 4 servings Oven-fried tofu hearts with a homemade vegetable topping make a cute entrée for Valentine’s Day. Or, you can use different-shaped cookie cutters to suit any occasion. PrintEmail Ingredients 1 tablespoon olive oil1 medium onion, chopped (1 cup)3 cloves garlic, minced 2 medium red bell peppers, chopped (2 cups)1 medium eggplant, chopped (2 cups)2 cups low-sodium vegetable broth1 tablespoon red wine vinegar1/2 cup basil leaves, cut into strips1/2 cup polenta or coarse yellow cornmeal1 teaspoon dried Italian seasoning1/2 teaspoon red pepper flakes2 (12-ounce) packages extra-firm tofu, drained and sliced in half lengthwise1 tablespoon olive oil Instructions To make Stew: Heat oil in skillet over medium heat. Add onion and garlic, and sauté 7 minutes. Add bell peppers, eggplant, broth, vinegar, and 2 cups water. Cover, reduce heat to medium-low, and simmer 1 hour. To make Tofu Hearts: Preheat oven to 400°F. Combine polenta, Italian seasoning, and red pepper flakes on plate. Coat baking dish with cooking spray. Cut each tofu half with heart-shaped cutter, and brush with oil. Dredge in polenta mixture. Transfer to prepared baking dish. Bake 30 minutes, or until browned. Stir basil into stew, and spoon onto plates. Set tofu hearts on top. From: Everything Vegan; Wiley 2010; reprinted with permission from the publisher.