Vegan Roasted Veggies & Tofu over Polenta


  • 1 & 3/4 cup organic, non GMO polenta
  • 4 cups vegetable broth
  • 2 cups water
  • 3/4 cup plant milk
  • 1 – 2 teaspoons salt, if desired
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 Tablespoon nutritonal yeast flakes
  • 1 yellow onion, sliced
  • 2 red bell peppers, sliced
  • 2 large portobello mushrooms, sliced
  • 4 carrots, sliced into bite-size pieces
  • 1 small head of broccoli, chop stems and set aside florets
  • 1 lb. firm tofu drained and sliced
  • EVOO
  • Balsamic vinegar
  • Freshly ground black pepper to taste


  • Preheat oven to 425 degrees
  • Cut the vegetables and put the onions, peppers, mushrooms, broccoli stems and carrots in a bowl.
  • Mix 3 Tablespoons of EVOO and 2 Tablespoons of balsamic vinegar with salt (optional) and pepper and pour 1/2 over the vegetables. Mix well and place on lined cookie sheets.
  • Place the tofu slices on a lined cookie sheet and brush the remaining oil and vinegar over the top.
  • Roast the vegetables and tofu for 30-40 minutes, stirring (or flipping the tofu) occasionally.

While the vegetables and tofu are roasting, make the polenta.

  • Bring the broth and water to a boil and add the polenta, stirring constantly. After a few minutes, add the salt (if using), pepper, spices, plant milk and nutritional yeast and continue stirring until thickened, 20-30 minutes. When done, remove from heat.
  • When the vegetables are about done, add the broccoli florets roast for 10 more minutes.
  • Spoon the polenta on a plate and top with the veggies and tofu.
  • Drizzle a bit more balsamic over the top if desired.