Polenta Puttanesca

Name: Polenta Puttanesca
Yield: Serves 4
Cuisine: Italy
Ingredients: ½ cup (75 g) pitted Kalamata olives, roughly chopped; 10 ounces (280 g) baby arugula; ¼ cup (30 g) capers, drained; ½ teaspoon flaky sea salt, such as Maldon brand; 1 teaspoon dried oregano; 1 cup (120 g) polenta; 4 cups (960 ml) vegetable broth; 8 large basil leaves, torn into pieces, plus extra for garnish; Several dashes freshly ground black pepper; ½ teaspoon red pepper flakes; 1 (25-ounce/710 g) can crushed tomatoes; 2 tablespoons olive oil; 1 (14-ounce/400 g) block extra-firm tofu, cut into cubes; ½ teaspoon salt; Toasted pine nuts for garnish (optional); 1 tablespoon fresh lemon juice; 4 cloves garlic, minced

Preparation info

Serves
4

Difficulty
Medium

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Puttanesca is the ultimate pantry sauce. Usually reserved for pasta, in this bowl we’re tossing it with seared tofu, capers, olives, and tomato with lots of garlic, oregano, basil, and a little spice. The soft polenta soaks up all the flavor! Add arugula for a little green and you’ve got a beautiful bowl of rustic Italian charm.

Ingredients

For the tofu puttanesca

2 tablespoons olive oil
1 (14-ounce/400

Europe
Italy
Starter
Side dish
Gluten-free
Mediterranean
Vegan

Method

Make the tofu puttanesca: Preheat a large nonstick heavy-bottomed pan over medium heat. Once the pan is hot, drizzle in 1 tablespoon of the oil. Add the tofu and sprinkle with ¼ teaspoon