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Vegan Polenta Puttanesca and Fork on a Plate, Fresh Basil and Water Glass in the Background
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Vegan Polenta Puttanesca
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
This spicy vegan polenta puttanesca is made with pan-fried slabs of polenta, layered with tofu ricotta and smothered in spicy tomato sauce.
Course: Entree
Cuisine: American, Italian
Servings: 4
Calories: 393 kcal
Author: Alissa
Ingredients
For the Puttanesca Sauce
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 5 garlic cloves, minced
  • 1 28 ounce can crushed tomatoes
  • 1 14 ounce can diced tomatoes
  • ½ cup pitted Kalmata olives, coarsely chopped
  • 2 tablespoons capers
  • 1 teaspoon red pepper flakes, or to taste
  • 1 teaspoon black pepper
  • Salt to taste
  • ½ cup fresh basil leaves, sliced
For the Tofu Ricotta
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 1 pound firm or extra firm tofu, drained
  • 2 tablespoons lemon juice
  • ¼ cup unflavored, unsweetened non-dairy milk
  • ¼ teaspoon salt, or to taste
  • Black pepper to taste
  • ½ cup chopped fresh parsley
For the Polenta
  • 1 roll prepared polenta (18 oz.)
  • Cooking spray or a few dashes of oil
Instructions
Prepare the Sauce
  1. Coat the bottom of a large saucepan with oil and place it over medium heat. Add onion and sauté until soft and transclucent, about 5 minutes. Add the garlic and sauté another minute, until very fragrant.
  2. Add all of the remaining sauce ingredients except for the basil. Stir and allow to simmer, uncovered, for at least 20 minutes. Meanwhile, prepare the tofu ricotta and polenta.
  3. Stir the basil into the sauce just before serving.
Prepare the Tofu Ricotta
  1. Place onion, garlic, tofu, lemon, milk, salt, pepper and parsley into the bowl of a food processor. Pulse the mixture is until well blended and has a ricotta-like texture, making sure to stop before it gets smooth.
Prepare the Polenta
  1. Slice the polenta into ½ inch slabs.
  2. Spray or coat a large nonstick skillet with oil and place it over medium heat.
  3. Arrange the polenta slabs in the skillet and cook until the bottoms begin to crisp up and brown, about 5 minutes. Flip and repeat on other side.
Assemble the Polenta Puttanesca
  1. Starting with a slice of polenta, create alternating layers of polenta and tofu ricotta on four plates, dividing the ingredients evenly.
  2. After layering, ladle sauce generously over each stack. Serve.
Nutrition Facts
Vegan Polenta Puttanesca
Amount Per Serving
Calories 393 Calories from Fat 167
% Daily Value*
Fat 18.6g29%
Saturated Fat 2.9g15%
Sodium 1300mg54%
Potassium 368mg11%
Carbohydrates 42.3g14%
Fiber 9.3g37%
Sugar 15.5g17%
Protein 16.9g34%
Calcium 270mg27%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.