Shown here served with steamed sesame spinach:
For the Smoky Peach Tofu:
Ingredients:
2 Tbsp olive oil
1 block of extra firm tofu, drained and pressed and cut into 1-inch cubes
1 red bell pepper
1 (12 ounce) jar Trader Joe's Spicy Smoky Peach Salsa
1/4 cup water
drain the tofu and press (I use a tofu x-press). Cut into 1-inch cubes. Marinated overnight in the refrigerator if desired (optional - a good marinade is some garlic, soy sauce, water, oil, some kind of vinegar, maybe some sesame oil and herbs).
Heat the oil in a pan and add the tofu cubes. Cook the tofu until lightly browned. Add the pepper, salsa, and water and simmer until pepper is tender - 15 to 20 minutes.
For the Coconut Curry Polenta:
Ingredients:
2 Tbsp olive oil
1 Tbsp grated ginger (I used jarred)
2 tsp curry powder
1 cup light coconut milk (canned)
1 (18 ounce) log of polenta, crumbled
In a saucepan, heat the oil and add ginger and sautee for 2 to 3 minutes. Add the curry powder and stir to form a paste. Whisk in the coconut milk. Add the polenta and whisk until smooth. Cook until creamy, about 5 to 10 minutes.
