1 block of firm tofu crumbled & marinated in some olive oil & curry powder overnight. Don’t be shy with the curry powder! Make sure all the tofu is well covered
1 chopped onion
2 tsp minced garlic
¼ tsp cayenne
1 large bunch of spinach (but you could substitute with silverbeet – stalks removed or kale)
1 cup of polenta
3 ½ cups of water
1 tsp of salt
Two options here:
2 cups of grated vegan cheese to sprinkle over slice
1 cup of nutritional yeast flakes
I have used both as it depends on what I have in the fridge at the time
Preheat oven to 180oC & grease a glass baking dish. (Not too big)
Heat the 3 ½ cups of water to boil.
Add polenta, reduce heat & stir until thick. Remove from heat & set aside.
Heat some oil in a fry pan & sauté onion until tender. Then add garlic, cayenne pepper & spinach until wilted. Season with salt & pepper.
Spoon half the polenta into the baking tray & spread evenly. Cover with the curried tofu & the spinach mixture. Sprinkle with either vegan cheese or nutritional yeast flakes. Spoon on your last layer is polenta. Sprinkle with cheese or yeast flakes – if using yeast flakes. Drizzle a small amount of olive oil over it on the top layer.
Decorate with paprika & bake for 40 minutes. Let sit for 10 minutes before slicing