Oven-baked polenta with Tofu Crispers

Oven-baked polenta with Tofu Crispers

Oven-baked polenta with Tofu Crispers


Preheat oven to 160° C. Clean the Brussels sprouts and cut them in half. Slice the shallots into thin wedges. Coarsely mash the spices and mix well in a bowl with the raisins, the unpeeled cloves of garlic, the vegetables and the syrup. Set aside.

Bring 575 mL of water to a boil in an oven-safe pot. Gradually whisk in the polenta and season with the salt, pepper and yeast flakes. Pul the lid on the pot and place it on the lowest rack of the oven.

Spread the vegetables out on a sheet of parchment paper on a baking sheet and bake on the middle rack of the oven for 35 minutes. Halfway through the baking time, flip the vegetables over, and put the Tofu Crispers Carrot & Cumin on the sheet as well. Before serving, stir the polenta properly and correct the seasoning as needed. Arrange the vegetables and the Tofu Crispers on the polenta and garnish with red wine vinegar and the dill.

No votes yet


serves 4
4Taifun Tofu Crispers Carrot & Cumin
For the Brussels sprouts
450 g Brussels sprouts
2 tsp cumin seeds
1 tsp coriander seeds
½ tsp red pepper flakes
1 tsp coarse sea salt
1 tsp sumac (optional)
1 tbsp raisins
3 tbsp olive oil
4 whole cloves garlic
1/2 tbsp pomegranate syrup or maple syrup
For the oven-baked polenta
130 g polenta
575 ml water
1 tsp coarse sea salt
1 tsp black pepper, ground
1 tbsp yeast flakes
You will also need
2 tbsp red wine vinegar
1/2 bunch dill, chopped

We recommend
This recipe is gluten free!