Quick Polenta with Garlic Sautéed Mushrooms, Kale and Tofu - Good Eatings

Quick Polenta with Garlic Sautéed Mushrooms, Kale and Tofu - Good Eatings

goodeatings.com

Creamy polenta topped with sautéed veggies, garlic mushrooms, and toasted pumpkin seeds—served with a squeeze of lemon for a delicious plant-based dish.

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Ingredients

  • 4 cups water
  • 0,5 vegetable/mushroom stock cube
  • 1 cup quick cooking polenta
  • 0,25 cup nutritional yeast
  • Salt and black pepper, to taste
  • 3 shallots
  • 250 g chestnut mushrooms
  • 230 g smoked firm tofu
  • 0,5 tsp garlic powder/granules
  • 100 g cavolo nero or any other type of kale
  • 1 tbsp soy sauce
  • A handful of toasted pumpkin seeds
  • 4 lemon wedges

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