Spicy Tofu Pieces and Shaved Asparagus on Polenta with a Vegan Cheese Sauce

This was a delicious main meal, you could also make smaller rounds and use them as an appetizer, party food or for a brunch.

Yield: 6 large rounds

Ingredients

• 6 large fat spears green asparagus
• 1 package prepared spicy tofu pieces

for the polenta:

• 1 cup coarse polenta
• 4 cups boiling water
• pinch salt

for the vegan cheese sauce

• 1½ cups soy yogurt
• 2 tablespoons nutritional yeast
• pinch salt
• pinch dried mustard
• splash lemon juice
• pinch onion powder
• pinch garlic powder

Directions:

1. to make the polenta:
   1. Bring a large pot with lightly salted water to a boil.
   2. Add the polenta and begin stirring.
   3. Stir constantly as the polenta thickens and cooks.
   4. You must be very careful as when it boils it splashes and can burn your hand.
   5. The polenta is done, when it comes away from the sides of the pot as you stir and is very thick.
   6. Prepare a lipped cooky sheet with baking parchment.
   7. Pour the polenta onto the parchment and sooth to make it even.
   8. Allow the polenta to cool.
2. to prepare the vegan cheese sauce.
   1. Place the ingredients in a small bowl and blend.
   2. Season to taste with salt and white pepper.
3. to prepare the asparagus:
   1. Clean the asparagus and cut of the hard woody end.
   2. Using a vegetable peeler, carefully peel or shave the asparagus in long thin strips. I hold the thick end as it seems easier to hold.
   3. Bring a frying pan with lightly salted water to boil.
   4. Lay the asparagus strips in the water and cook for 2-3 minutes.
   5. Plunge the cooked asparagus into icy cold water to stop the cooking process.
4. to assemble and bake:
   1. Using a medium large round form, cut out the polenta pieces.
   2. Using a spatula, carefully place the polenta rounds onto a cookie sheet lined with baking parchment.
   3. Preheat the oven to 400℉/200℃.
   4. Using a tablespoon place some of the vegan cheese sauce on the polenta round.
   5. Dot some spicy tofu pieces on top of the sauce and arrange some of the asparagus spears on top of the tofu pieces.
   6. Place in the oven to warm and quickly bake for 10 minutes.
   7. Serve the polenta rounds garnished with a basil leaf or a dollop of the vegan cheese sauce.
5. We enjoyed the meal with rustic cooked potatoes.