Crispy Tofu Hearts

  • 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.



1 tablespoon olive oil
1 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 broth
1 tablespoon red wine vinegar
1/2 cup basil leaves, cut into strips
1/2 cup polenta or coarse yellow cornmeal
1 teaspoon dried Italian seasoning
1/2 teaspoon red pepper flakes
2 (12-ounce) packages extra-firm tofu, drained and sliced in half lengthwise
1 tablespoon olive oil


  1. 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.
  2. 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.



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