Miso-Glazed Tofu and Asparagus Over Creamy Polenta | Easy Vegan Dinner Idea

Miso-Glazed Tofu and Asparagus over Creamy Polenta | Easy Vegan Dinner Idea

Miso-Glazed Tofu and Asparagus Over Creamy Polenta Recipe

An easy vegan dinner idea, this Miso-Glazed Tofu and Asparagus over Creamy Polenta layers golden tofu, asparagus, mushrooms and scallions in a glossy miso sauce over a soft bed of savory polenta. It is colorful and full of texture, with crisp vegetables, creamy grains and a rich glaze that makes the whole bowl feel special without being complicated.

Servings: 4 | Prep Time: 20 minutes | Cook Time: 30 minutes

Ingredients

For the Creamy Polenta

• 4 cups (960 ml.) vegetable broth

• 1 cup (160 g.) yellow cornmeal or polenta

• ½ cup (120 ml.) unsweetened plain oat milk or soy milk

• 2 tbsp. (30 g.) plant-based butter or 2 tbsp. (30 ml.) olive oil

• 2 tbsp. (16 g.) nutritional yeast

• ½ tsp. fine sea salt, plus more to taste

• Freshly ground black pepper, to taste

For the Miso Glaze

• 3 tbsp. (48 g.) white miso paste

• 2 tbsp. (30 ml.) low-sodium tamari or soy sauce

• 2 tbsp. (30 ml.) rice vinegar

• 1 tbsp. (15 ml.) maple syrup

• 1 tbsp. (15 ml.) toasted sesame oil

• 2 tsp. (10 ml.) grated fresh ginger

• 1 garlic clove, grated or minced

• ¼ cup (60 ml.) water

For the Tofu and Vegetables

• 1 block (14 oz. / 397 g.) extra-firm tofu, pressed and cut into 1-inch cubes

• 1 tbsp. (15 ml.) low-sodium tamari or soy sauce

• 1 tbsp. (8 g.) cornstarch

• 1 tbsp. (15 ml.) olive oil, divided

• 8 oz. (225 g.) asparagus, trimmed and cut into 2-inch pieces

• 8 oz. (225 g.) shiitake or cremini mushrooms, sliced

• 4 scallions, sliced, white and green parts separated

• Freshly ground black pepper, to taste

For Serving

• 2 tbsp. (18 g.) sesame seeds

• Sliced scallion greens

• Extra miso glaze from the pan

Directions

1. Make the polenta. Bring the vegetable broth to a boil in a medium saucepan. Slowly whisk in the cornmeal or polenta.

2. Reduce the heat to low and cook for 18 to 22 minutes, whisking often, until the polenta is thick, creamy and no longer gritty.

3. Stir in the oat milk, plant-based butter or olive oil, nutritional yeast, salt and black pepper. Keep warm over very low heat, stirring occasionally. If the polenta gets too thick, add a splash of broth or plant milk.

4. Make the miso glaze. In a small bowl, whisk together the miso paste, tamari, rice vinegar, maple syrup, sesame oil, ginger, garlic and water until smooth. Set aside.

5. Pat the tofu dry. Add it to a bowl with the tamari and toss gently. Sprinkle with the cornstarch and toss again until lightly coated.

6. Heat 2 tsp. (10 ml.) olive oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden on several sides. Transfer to a plate.

7. Add the remaining 1 tsp. (5 ml.) olive oil to the skillet. Add the asparagus and mushrooms. Cook for 5 to 7 minutes, stirring occasionally, until the asparagus is bright green and crisp-tender and the mushrooms are browned.

8. Add the white parts of the scallions and cook for 1 minute.

9. Return the tofu to the skillet. Pour in the miso glaze and stir gently to coat the tofu and vegetables. Cook for 2 to 3 minutes, until the sauce turns glossy and clings to the tofu, asparagus and mushrooms.

10. Spoon the creamy polenta into shallow bowls or plates. Top with the miso-glazed tofu and vegetables.

11. Finish with sesame seeds, sliced scallion greens and any extra glaze from the pan. Serve warm.

Make It Yours

• For more vegetables, add sliced bok choy, snap peas or broccoli florets with the asparagus.

• For a richer polenta, replace ½ cup (120 ml.) of the broth with canned light coconut milk.

• For more heat, add 1 tsp. (5 ml.) chili garlic sauce or a pinch of crushed red pepper to the miso glaze.

• If you prefer a slightly firmer base, cook the polenta a few minutes longer so it spreads like a soft cake underneath the tofu and vegetables.

Kitchen Notes

• Pressing the tofu helps it brown and keeps the glaze from becoming watery. Even 10 to 15 minutes under a heavy skillet makes a difference.

• White miso gives the glaze a mellow, savory flavor without overpowering the vegetables. Yellow miso can also be used, but the sauce may taste a little stronger.

• The polenta should be soft and spoonable when served. If it firms up while the tofu cooks, whisk in a little warm broth or plant milk until it loosens.

Pairs Well With

Serve this with cucumber salad, sesame green beans, roasted broccoli, edamame, a simple cabbage slaw or orange slices for a fresh finish.