04/16/2025Tofu, legumes and seitan - Main courses

Creamy polenta with spring vegetables

Name: Creamy polenta with spring vegetables
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 200 g Snow peas; 200 g blanched or frozen peas; 300 g flavored tofu; 125 g Polenta; 500 mL water; 125 mL soy cream; salt; pepper; 2 tbsp olive oil

Spring / Summer Low budget Blender-free Oven-free Italian cuisine Gluten-free

For: 2 serv.Difficulty: EasyPreparation: 5 minCooking: 10 min

I was craving a simple little dinner, ready in 10–15 minutes with zero effort. This creamy polenta is super comforting, with sautéed snap peas and green peas, plus your favorite flavored tofu. I went with a jalapeño and spinach tofu, but there are so many great options out there!

All together, it makes a spring-inspired plate that’s wholesome, balanced, and quick to make 😍 To switch up the veggies, I’d also suggest fiddleheads, green asparagus, or green beans…

Servings

Ingredients

Cups

-Snow peas 200 (g)
-blanched or frozen peas 200 (g)
-flavored tofu 300 (g)
-Polenta 125 (g)
-water 500 (mL)
-soy cream 125 (mL)
-salt
-pepper
-olive oil 2 (tbsp)

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Steps

In a saucepan, heat the water for the polenta with a pinch of salt.
Meanwhile, in a skillet, heat the olive oil. Sauté the snap peas for about 3–4 minutes.
Add the green peas and let them sauté for another 3 minutes. Then add the sliced tofu and sear it on each side until golden.
When the water comes to a boil, slowly sprinkle in the polenta while stirring. Cook, stirring with a wooden spatula, until the polenta pulls away from the sides of the pan. Remove from heat, then stir in the soy cream and a bit of pepper.
Serve the polenta immediately onto plates. Top with the snap peas, green peas, and tofu slices. You can finish it off with some basil-infused oil and fresh herbs!