Polenta Tofu Bake

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Polenta Tofu Bake

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1/2 tube polenta (about 400g)

1/2 block extra firm tofu (about 150g)

2-3 tbsp hummus

2-3 tbsp fat free sour cream

1/4 cup salsa

1/4 cup pasta sauce

1 cup steamed broccoli

1 tbsp Frank’s Red Hot Sauce

Garlic powder + pepper

Put all ingredients (except steamed broccoli) in a food processor and grind up, then stir in broccoli.
Pour and flatten in a pan and bake at 350 for ~50 minutes.
Cool and serve.

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2 Comments »

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on March 17, 2010 at 4:21 am | Reply My “Facts” of the Day « Lighter Portions

[...] Chestnuts make a great salad topper. Along with mushrooms, carrots, onions, tomato, red pepper, tempeh, goddess dressing, dijonnaise, and leftover polenta tofu bake. [...]
on March 21, 2010 at 5:33 am | Reply Christina@Health-Foodie

That looks so good. This is my kind of food! :)

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Moi

I'm Kristie, a 23-year-old Canadian fresh out of university. Food and I, we have a bit of a connection and I'm doing my darndest keep that connection a healthy one. So tune in for the nitty gritty details of this ever-evolving food love relationship.
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Kristie

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