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Simple Firm Tofu Involtini with Polenta
A simple Italian firm tofu involtini with basil, zucchini and cherry tomatoes, finished with fresh basil and extra virgin olive oil, served over polenta.
Ingredients
Instructions
Season the tofu and grill it over medium-high heat until well browned, about 10 minutes.
Add the basil, zucchini and cherry tomatoes, cooking until softened, about 7 minutes.
Stir in the fresh basil and extra virgin olive oil for 4 minutes until fragrant.
Cook the polenta separately, stirring until creamy.
Let the tofu simmer for about 15 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the polenta, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
