Cajun Vegetarian Brunch Delight: Creole-Spiced Tofu Scramble with Creamy Polenta and Bell Pepper Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 16 oz firm tofu, drained and crumbled 1/2 cup nutritional yeast 2 tbsp olive oil 2 cups water 1 cup cornmeal 1 tsp salt 1/4 tsp black pepper 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp cayenne pepper 1/2 tsp ground turmeric 1 red bell pepper, diced 1 yellow bell pepper, diced 1 small white onion, diced 2 cups cherry tomatoes, halved 1/4 cup fresh cilantro, chopped Salt and pepper to taste

Instructions

1. In a large skillet, heat olive oil over medium heat. Add the crumbled tofu and cook until lightly browned, about 5 minutes. Stir in nutritional yeast, salt, black pepper, paprika, garlic powder, onion powder, cayenne pepper, and turmeric. Cook for another 2 3 minutes or until well combined and fragrant.
2. In a separate saucepan, bring water to a boil. Slowly whisk in cornmeal, salt, and black pepper. Reduce heat to low and simmer until the polenta thickens and becomes creamy, about 15 20 minutes. Stir occasionally to prevent sticking.
3. In another skillet, sauté red and yellow bell peppers, white onion over medium heat until tender, about 4 5 minutes. Add cherry tomatoes and cook for an additional 2 minutes. Season with salt and pepper to taste. Remove from heat and stir in chopped cilantro.
4. To serve, place a generous scoop of polenta on each plate, followed by the tofu scramble. Top with bell pepper salsa and garnish with a sprig of fresh cilantro.

Chef’s Insight

Allow the tofu to cook undisturbed for a few minutes before stirring to develop a nice crust.

Notes

Feel free to switch up the bell peppers with other colors for a different flavor profile or visual appeal.