❤ LOVE LOCAL ❤ POLENTA TARTE FLAMBÉE
Visually appealing and a song for your taste buds, this dish is crispy and full of summer fl avours.
Serves 2–3
❤ 750 ml water ❤ 160 g polenta ❤ 100 g grated courgette ❤ 50 g fi nely diced onion ❤ 70 g fi nely grated smoked tofu ❤ 2–3 fi rm tomatoes ❤ Olive oil for sprinkling and serving ❤ Half teaspoon dried basil ❤ Sea salt and crushed black pepper ❤ Fresh basil, to garnish ❤ 35-cm x 25–cm. casserole dish or baking pan, well-oiled
1 Preheat the oven to 200C (400F) Gas 6.
2 Bring the water to a boil, add half teaspoon sea salt and whisk in the polenta. Lower the heat, cover and let cook for 15 minutes. There’s no need to stir.
3 Lightly salt the grated courgette, let sit for 5 minutes and then squeeze out as much of the water as you can. Add the onion, courgette and grated smoked tofu to the cooked polenta and mix well. Add salt and pepper to taste. Spoon the polenta mix into the oiled casserole dish or baking pan, evening the surface with a spatula or wet hands.
4 Slice the tomatoes into 5-mm thick slices and discard any excess juice and seeds. Arrange the tomato slices in a single layer over the top and sprinkle with olive oil, salt, dried basil and crushed black pepper to taste. Bake for 20–25 minutes or until golden brown and until the tomatoes are well baked and sizzling. Let it cool a little, and then slice and serve with fresh basil and a generous splash of olive oil.
The Vegan Pantry by Dunja Gulin, publisher: Ryland Peters & Small, photography: Willam Reavell
VARIATION You can make
variations on this recipe, topping the polenta with thin slices of courgette, (bell) peppers or aubergine instead of tomatoes. Bon appétit!
TOFU SCRAMBLE
What an interesting way to use tofu! Serves 2-3
❤ 150 g/2 cups fresh shiitake mushrooms
❤ 4 tablespoons olive oil ❤ 120 g onions sliced into thin half-moons
❤ Half teaspoon sea salt ❤ 80 g/1 cup trimmed asparagus, sliced diagonally
32 | THE WEST COUNTRY FOODLOVER
at the bottom (if using wild asparagus, then only use the soft tops)
❤ 2 tablespoons tamari ❤ Half teaspoon ground turmeric ❤ 300 g fresh tofu, mashed with a fork
❤ 4 tablespoons water, if necessary
❤ 1 teaspoon dark sesame oil ❤ Half teaspoon dried basil or 2 tablespoons of chopped fresh basil
❤ Crushed black pepper
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