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Crispy Tofu Hearts

Using a heart-shaped cutter transforms this dish into a Valentine’s Day entrée.

Ingredients: 

Ingredient Set Name: 

Sauce

Ingredients: 

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1 Tbs. olive oil
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1 medium onion, chopped (1 cup)
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3 cloves garlic, minced (1 Tbs.)
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2 medium red bell peppers, chopped (2 cups)
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1 medium eggplant, chopped (2 cups)
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2 cups low-sodium vegetable broth
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1 Tbs. red wine vinegar
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½ cup fresh basil, cut into strips

Ingredient Set Name: 

Tofu Hearts

Ingredients: 

Ingredient Line: 
½ cup dry polenta
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1 tsp. Italian seasoning
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½ tsp. red pepper flakes
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2 12-oz. pkgs. extra-firm tofu, drained and sliced in half lengthwise
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1 Tbs. olive oil

Instructions: 

1. To make Sauce: Heat oil in skillet over medium heat. Add onion and garlic, and sauté 7 minutes. Add 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, 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 Sauce, and spoon onto plates. Set Tofu Hearts on top.

Nutrition Information: 

Calories: 
332
Protein: 
18 g
Total Fat: 
16.5 g
Saturated Fat: 
2 g
Carbohydrates: 
32 g
Cholesterol: 
0 mg
Sodium: 
562 mg
Fiber: 
6 g
Sugar: 
9 g
Yield: 
Serves 4

Comments on this Recipe

So I made the tofu part cause I felt the sauce would be easier to come up with. I substituted cornmeal because that is what I had on hand and I think there was something missing in the amount of oil you brush with. I added a dash of garlic salt to the dry mix for the tofu. I think it is ok, not crispy like I would like but I think I would have had to have added more oil to get that effect. Could possibly make again with some major tweaks. I think the italian seasoning bit is also a bit random.

Tofu hearts not a keeper, dry and tasteless, even with help. Made my own sauce with lots of chunky Veg. Rice wine vinegar and cilantro instead of basil , very good.

There wasn't much good with this recipe. Wound up having to strain the too-much-liquid from the veggies, and the flavor overall was just not what it needed to be. Overall a big disappointment.