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Vegan Polenta Puttanesca and Fork on a Plate, Fresh Basil and Water Glass in the Background
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4.34 from 3 votes

Vegan Polenta Puttanesca

This spicy vegan polenta puttanesca is made with pan-fried slabs of polenta, layered with tofu ricotta and smothered in spicy tomato sauce.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Entree
Cuisine: American, Italian
Servings: 4
Calories: 393kcal
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

  • 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.
  • 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.
  • Stir the basil into the sauce just before serving.

Prepare the Tofu Ricotta

  • 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

  • Slice the polenta into ½ inch slabs.
  • Spray or coat a large nonstick skillet with oil and place it over medium heat.
  • 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

  • Starting with a slice of polenta, create alternating layers of polenta and tofu ricotta on four plates, dividing the ingredients evenly.
  • After layering, ladle sauce generously over each stack. Serve.

Nutrition

Calories: 393kcal | Carbohydrates: 42.3g | Protein: 16.9g | Fat: 18.6g | Saturated Fat: 2.9g | Sodium: 1300mg | Potassium: 368mg | Fiber: 9.3g | Sugar: 15.5g | Calcium: 270mg | Iron: 5.2mg