THE CORVALLIS CARROT
What you'll be getting:
Tofu with Seasonal Veggies and Polenta Fries
4 oz extra firm tofu
180 g polenta fries (cooked with salt, pepper, nutritonal yeast, fines herbes)
1 T safflower oil
125 g veggies (chard, broccolini, carrots, leeks, calcot onions, beets, zucchini)
1/4 c seasoning sauce (chickpeas, safflower oil, lemon juice, fines herbes, salt, pepper, nutritional yeast)
Equipment needed: Pan/Pot large enough for tofu and veggies and lined sheet pan.
Preheat the oven to 435.
Lay out the polenta fries on a lined sheet pan. I used a silpat, but parchment or aluminum foil will also work. You just don't want the fries to stick to the sheet pan. Drizzle any extra oil over top of the fries once they are on the sheet pan.
After you have put in the fries, start heating up your pan on high heat. When hot, add the oil. Let the oil heat up for 30 seconds or so and then add the tofu.
Cook on high heat for 5 minutes, then turn off the heat and add 1/4 of the sauce to the mix. Place a lid on the pan.
When the oven reaches 435, place the polenta fries in it. Set a timer for 20 minutes.
Let the tofu fry for a bit in the oil before trying to stir them. When the tofu starts to get some color on them you can stir them and then add the veggies.
When the timer for the fries goes off, plate up the fries and veggie mix. Drizzle extra sauce over top of everything. You can also leave the sauce on the side to dip fries in it if you'd prefer. From start to finish this dinner takes less than 25 minutes. Enjoy!