Tofu Coconut Curry Polenta Pizza

Vegetables, coconut curry and a gluten free recipe is all it takes to make this tofu coconut curry polenta pizza from Fellowship of the vegetables. 

2 TBSP Olive Oil
2 CLOVES Garlic Minced
2 TBSP Curry Powder
1 TSP Crushed Red Pepper
1 1/4 CUP Coconut Milk
2 TBSP Coconut Aminos
1/2 TSP Lemon juice
1/2 TSP Salt
1 PKG Firm Tofu
2 18 oz PKG Prepared Polenta
1/2 CUP Basil Chopped
1 Roma Tomato Thinly Sliced
1/4 Red Onion Thinly Sliced

  1. Heat 2 TBSP olive oil in a pan over medium heat. Add in 2 cloves of minced garlic, 1 TSP crushed red pepper and curry powder and sauté for about a minute.
  2. Add coconut milk, coconut aminos, salt & lemon juice to pan and bring to a boil. Cook for 2-3 minutes until sauce starts to thicken. Remove from heat and let cool for a few minutes.
  3. Drain tofu and slice into 1/2" rectangles. Squeeze out water using the tried & true paper towel method or if you're fancy, a tofu press.
  4. Place tofu slices in a casserole dish in an even layer and pour the curry over it. Cover and let marinate in fridge for at least an hour (more if possible).
  5. Heat oven to 375°. Lightly grease a foil lined cookie sheet.
  6. Empty polenta into a large bowl and mash up with a potato masher. Using your hands, smoosh polenta as evenly as possible into the cookie sheet forming your crust.
  7. Bake polenta for 15 minutes. Remove from oven and set aside.
  8. In a hot dry skillet, cook tofu slices for 5 minutes on each side until it's a little crispy on the outside. Remove from pan and slice into small triangles.
  9. Add basil to remaining curry sauce and pour onto polenta crust, spreading it over the entire thing.
  10. Top with tomatoes, onions and tofu then bake for 10 minutes.
Posted by Diane Araga, on December 25, 2013 at 10:00 AM