Crispy Tofu & Charred Broccoli Rabe over Creamy Polenta with White Bean Ragù

Ingredients

• 200 g extra-firm tofu, pressed and cubed
• 150 g broccoli rabe, trimmed
• 0.5 cup polenta (cornmeal), dry
• 2 cups vegetable broth, divided
• 0.75 cup canned white beans, drained and rinsed
• 0.5 cup crushed tomatoes, canned
• 3 whole garlic cloves, minced
• 3 tablespoon olive oil, divided
• 1 tablespoon nutritional yeast, optional
• 1 teaspoon fresh thyme, dried acceptable
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 1 teaspoon red wine vinegar
• 2 tablespoon pine nuts, toasted

Instructions

1. 1

   Press tofu between paper towels for 10 minutes to remove excess moisture. Cut into 1-inch cubes and season with salt and pepper.

2. 2

   Bring 1.5 cups broth to a boil. Slowly whisk in polenta while stirring constantly to avoid lumps. Reduce heat to low and stir frequently for 8-10 minutes until creamy and thick. Stir in nutritional yeast if using.