Polenta and Tofu Skillet

by on July 20, 2008
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Polenta and Tofu SkilletWhen Nava Atlas wrote to me a couple of years ago and asked if I’d consider taking the photos for her new book, Vegan Express, I recognized it as a unique opportunity to expand my photography skills and have my photos published in an actual book–a chance that wasn’t likely to ever come along again. Working with Nava, her editor, and the book’s art director was a great learning experience, but an unexpected benefit was that my family got to sample over a dozen of the recipes before the book was ever published. One of the first recipes I tried, when I was still “auditioning” for the job, was Seitan and Polenta Skillet with Fresh Greens, and it was such a hit with my husband that he was overjoyed when the art director asked me to re-shoot the photo–it meant that I’d have to make the recipe again. As it turned out, I’ve made the dish several times at my husband’s insistence, and we never get tired of it. There’s something delicious about seitan, polenta, and fresh greens, and when you season it all with balsamic vinegar and sundried tomatoes, it’s a hearty yet “haute” meal.

So a few days ago, when I needed to get a meal on the table fast and to use up some baby bok choy before it went bad, I thought of Nava’s recipe. Unfortunately, I didn’t have any seitan, and oil-packed sundried tomatoes are not on my diet, but I did have a roll of prepared polenta in the pantry and a willingness to experiment. My version, which uses marinated tofu instead of seitan, isn’t quite as quick, as easy, or as photogenic as the original, but it was still a big hit with my family. And without those oil-packed tomatoes, it’s light enough to get the seal of approval from just about any low-fat diet plan, including Weight Watchers’ Core and the McDougall Program.

Polenta and Tofu Skillet

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{ 3 comments… read them below or add one }

1 BeckyB February 20, 2010 at 10:27 pm

I love you, ya know that?? I just do!

You've made my life so much tastier and healthier… Amen?

Really though this recipe is AMAZING, first time I ever used Bok CHOY too!

My boyfriend is vegan and I'm vegetarian and you've really helped the erm meshing of us! Thanks so much 😀

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2 camila March 8, 2011 at 5:56 pm

I’m a huge fan of this recipe! I have done it a couple of times and it is always a hit! Lately I’ve been stressed out with how much time I’ve been spending at the kitchen so it was a delight to whip this recipe together in no time and still receive all the family glory for a delicious dinner! Thanks Susan!

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3 RunLonger July 9, 2015 at 11:31 am

I just found this recipe while searching for something to do with the tube of polenta languishing away in my fridge. I realized that if I used kale as the greenery instead of the bok choy, I could make this without going to the store. Was it good! The marinade turns the tofu a deep brown, and sauteed polenta bites must be the ultimate comfort food. The sun-dried tomatoes really pull it all together beautifully. This is going in my regular rotation.

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