Creamy polenta with glazed tofu, roast tomato and parsley

Preheat oven to 180 degrees Celsius.

Cut the tomatoes in half, lay on a baking tray.

Drizzle with a little olive oil,  sprinkle with salt, pepper and a little sugar.

Roast for 15 minutes.

Place water, plant milk and polenta spice on medium-low heat in a medium pot, then whisk together. You will add the polenta later.

Mince the garlic.

Cut the fennel into thin wedges, place on the baking tray and drizzle with olive oil salt and pepper.

Cut the tofu into 12 large pieces per block.

In a large pan, fry the tofu in a decent splash of oil for 5 minutes, turning regularly, until golden.

Add the garlic and cook for 30 seconds before adding the glaze.

Remove from the heat.

Remove the parsley from the stalk and keep a few leaves aside for garnish, then finely chop the rest.

Chop the roast tomatoes into fine pieces.

Add the tomato to the tofu mixture, along with the chopped parsley and bring to a gentle simmer.

Once the fennel is roasted roughly chop and add to the stew.

Once the water and plant milk have started to simmer, remove the bay leaf. Get a whisk ready and in an even stream, pour in the polenta, whisking constantly. Cook for 90 seconds, whisking constantly. Remove from the heat, add salt and a big splash of olive oil (or plant-based butter).

Taste and add more salt, if needed.

Serve the polenta topped with tofu and tomato stew.

Serve sprinkled with the reserved parsley leaves.