Vegan Polenta Puttanesca
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Connoisseurus Veg · by Alissa★ 4.3 (3)

Vegan Polenta Puttanesca

NUTRITION · PER SERVING45M COOK
CAL 25%·PRO 53%
CARBS 48G39% OF CAL
10G FIBER20G OTHER17G TOTAL SUGAR
FAT 25G46% OF CAL
3G SAT22G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Pan-fried polenta slabs layered with creamy tofu ricotta and smothered in spicy tomato sauce. Hearty, flavorful, and a satisfying vegan main course.

mainitaliantofudairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 2 tablespoons olive oil
  • 1 onion, (diced)
  • 5 garlic cloves, (minced)
  • 1 28 ounce can crushed tomatoes
  • 1 14 ounce can diced tomatoes
  • 1/2 cup pitted Kalmata olives, (coarsely chopped)
  • 2 tablespoons capers
  • 1 teaspoon red pepper flakes, (or to taste)
  • 1 teaspoon black pepper
  • Salt to taste
  • 1/2 cup fresh basil leaves, (sliced)
  • 1 small onion, (chopped)
  • 3 garlic cloves, (minced)
  • 1 pound firm or extra firm tofu, (drained)
  • 2 tablespoons lemon juice
  • 1/4 cup unflavored, (unsweetened non-dairy milk)
  • 1/4 teaspoon salt, (or to taste)
  • Black pepper to taste
  • 1/2 cup chopped fresh parsley
  • 1 roll prepared polenta ((18 oz.))
  • Cooking spray or a few dashes of oil
PREP
15M
SODIUM
1376MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.