Training

Trainers

Gyms & Centers

Nutrition

Health

Rehabilitation Exercises

soon

AI Tools Challenges

Academy

Blog

Select Country

Select Language

Vegetarian€€

Creamy Polenta with Mushrooms and Smoked Tofu

Name: Creamy Polenta with Mushrooms and Smoked Tofu
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Cereals, corn grits, yellow, regular and quick, unenriched, dry; 800 ml Soup, SWANSON, vegetable broth; 3 tbsp NUTRITIONAL YEAST; 1 tbsp Oil, olive, extra virgin; 1 pinch Salt, table, iodized; 400 g Mushrooms, white button; 200 g MORI-NU, Tofu, silken, firm; 2 clove Garlic, raw; 1 tsp Spices, thyme, dried; 1 handful Parsley, fresh; 2 tbsp Soy sauce made from soy (tamari); 1 pinch Spices, pepper, black

Discover the perfect recipe for mushroom polenta, enriched with protein-rich tofu and aromatic spices. This vegan mushroom polenta is the ideal choice for a warm, filling and balanced lunch.

Prep time

10 min

Cook time

20 min

Total time

30 min

Servings

Recipe

For the polenta

Cereals, corn grits, yellow, regular and quick, unenriched, dry

200 g

Soup, SWANSON, vegetable broth

800 ml

NUTRITIONAL YEAST

3 tbsp

Oil, olive, extra virgin

1 tbsp

Salt, table, iodized

1 pinch

For the mushroom filling

Mushrooms, white button

400 g

MORI-NU, Tofu, silken, firm

200 g

Garlic, raw

2 clove

Spices, thyme, dried

1 tsp

Parsley, fresh

1 handful

Soy sauce made from soy (tamari)

2 tbsp

Spices, pepper, black

1 pinch

Double-bottomed pot, Large pan, Whisk, Knife

Per servingTotal

Calories:330.9 kcal1323.6 kcal

Protein:18.1 g72.4 g

Carbohydrates:48.2 g192.9 g

Fiber:2.5 g10 g

Water:345.1 ml1380.5 ml

Fat:6.1 g24.3 g

Micronutrients

Sugar:4.3 g17 g

Saturated fat:1 g4.1 g

Cholesterol:0 mg0 mg

Sodium:1098.9 mg4395.6 mg

Potassium:701.9 mg2807.7 mg

Calcium:57.7 mg230.9 mg

Iron:3.6 mg14.4 mg

Magnesium:45.5 mg182.1 mg

Zinc:1.3 mg5 mg

Phosphorus:189.7 mg758.6 mg

Vitamin C:7.3 mg29.3 mg

Vitamin A:46.4 µg185.7 µg

Vitamin D:0.2 µg0.8 µg

Vitamin B12:0.1 µg0.2 µg

Instructions

Bring the vegetable stock to a boil in a pot. While whisking constantly, slowly pour in the cornmeal to prevent lumps from forming.

Reduce the heat to a minimum and cook the polenta for about 15–20 minutes (or according to the package instructions), stirring occasionally. At the end, stir in the nutritional yeast and olive oil.

While the polenta is cooking, clean the mushrooms and slice them. Cut the smoked tofu into small cubes.

Heat a little oil in a pan and fry the mushrooms over high heat until golden brown. Add the tofu and fry for another 5 minutes.

Add the garlic, thyme and pepper. Once the garlic becomes fragrant, pour in the tamari sauce and cook for another minute to let the flavors combine.

Divide the creamy polenta among plates, top with the mushroom and tofu mixture, and sprinkle with fresh parsley.

Nutritional benefits

Thanks to its high content of dietary fiber and plant-based protein from tofu, this meal contributes to a long-lasting feeling of fullness and stable blood sugar levels.

Similar recipes

Zajtrk

5 min

Vegan Overnight Oats with Banana Bread Flavor, Walnuts and Cinnamon

Lactose-Free Protein Chia Pudding

Whole-Grain Banana Bread with Dark Chocolate, Lactose-Free

Overnight Oats with Lactose-Free Yogurt and Fruit

Tropical Mango Smoothie with Turmeric and Coconut Yogurt

Share your opinion

0,00 comments

Flavor

0,0

Prep time

0,0

Difficulty

0,0

Satisfaction

0,0

Your name

Rate and comment

Flavor

Prep time

Difficulty

Satisfaction

About the recipe

Nutritional values are calculated per standard 100 g. This allows you to compare different foods more easily and have better control over your intake if you weigh your food.