Crispy Tofu Hearts
Using a heart-shaped cutter transforms this dish into a Valentine’s Day entrée.
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Using a heart-shaped cutter transforms this dish into a Valentine’s Day entrée.
Ingredients
Sauce
- 1 Tbs. olive oil
- 1 medium onion, chopped (1 cup)
- 3 cloves garlic, minced (1 Tbs.)
- 2 medium red bell peppers, chopped (2 cups)
- 1 medium eggplant, chopped (2 cups)
- 2 cups low-sodium vegetable broth
- 1 Tbs. red wine vinegar
- 1/2 cup fresh basil, cut into strips
Tofu hearts
- 1/2 cup dry polenta
- 1 tsp. Italian seasoning
- 1/2 tsp. red pepper flakes
- 2 12-oz. pkgs. extra-firm tofu, drained and sliced in half lengthwise
- 1 Tbs. olive oil
Preparation
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
- Carbohydrate Content 32 g
- Cholesterol Content 0 mg
- Fat Content 16.5 g
- Fiber Content 6 g
- Protein Content 18 g
- Saturated Fat Content 2 g
- Sodium Content 562 mg
- Sugar Content 9 g