Crispy Tofu Hearts

  • Yield: 4 servings


1tablespoon olive oil
1medium onion, chopped (1 cup)
3 cloves garlic, minced
2medium red bell peppers, chopped (2 cups)
1medium eggplant, chopped (2 cups)
2cups low-sodium vegetable broth
1tablespoon red wine vinegar
1/2cup basil leaves, cut into strips
1/2cup polenta or coarse yellow cornmeal
1teaspoon dried Italian seasoning
1/2teaspoon red pepper flakes
2 (12-ounce) packages extra-firm tofu, drained and sliced in half lengthwise
1tablespoon 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.

Nutritional Info *per serving

  • Calories 332
  • Fat 16.5
  • Saturated Fat 2
  • Cholesterol 0
  • Sodium 562
  • Carbohydrate 32
  • Fiber 6
  • Sugars 9
  • Protein 18