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Dinner recipe · from the recipe book

Tofu Ricotta Scramble Polenta Bowls with Pesto

Creamy soft polenta topped with a savory herbed tofu scramble, blistered cherry tomatoes and spinach, finished with a bright basil-parsley pesto.

Tofu Ricotta Scramble Polenta Bowls with Pesto

Ingredients

  • 1⅓ cups160 gYellow cornmeal, whole-grain
  • 3¾ cups900 gWater
  • 1 cup (240 ml)240 gMilk, 2%
  • ⅓ cup grated40 gGrated Parmesandivided
  • 1¼ lb600 gFirm tofupressed and crumbled
  • 1¼ cups150 gShelled edamame, frozenthawed
  • 2 cups300 gCherry tomatoeshalved
  • 4 cups loosely packed120 gBaby spinach
  • 4 cloves12 gGarlicminced, divided
  • ¼ cup50 gOlive oildivided
  • 1¼ cups leaves30 gFresh basilleaves
  • ⅓ cup chopped20 gFresh parsleyleaves
  • ¼ cup chopped30 gWalnutstoasted
  • 1½ tbsp20 gLemon juice
  • 2 tsp2 gDried oregano
  • ¼ tsp1 gGround turmeric
  • ¾ tsp5 gSaltdivided
  • ½ tsp1 gBlack pepper
  • ½ tsp1 gCrushed red pepper

Steps

  1. Press the tofu for 10 minutes, then crumble it; halve the cherry tomatoes and mince the garlic.
  2. Make the pesto first: blend or finely chop the basil, parsley, walnuts, one-third of the garlic, the lemon juice, half the Parmesan, 30 g of the olive oil and a pinch of the salt into a loose sauce; set aside.
  3. Bring the water, milk and half the remaining salt to a simmer in a pot, then whisk in the cornmeal slowly. Cook over low heat, stirring often, 25 to 30 minutes until thick and creamy, then stir in the remaining half of the Parmesan.
  4. While the polenta cooks, heat the remaining olive oil in a large skillet over medium-high. Add the cherry tomatoes and cook 3 minutes until blistered; push them to the side.
  5. Add the remaining garlic to the skillet for 30 seconds, then add the tofu, oregano, turmeric, red pepper flakes, black pepper and the rest of the salt. Cook 6 minutes, stirring, until the tofu is golden and hot.
  6. Stir in the edamame and spinach and cook 2 to 3 minutes until the edamame is hot and the spinach wilts.
  7. Spoon the polenta into 4 bowls, top with the tofu scramble and tomatoes, and drizzle with the pesto.

Check labels: Gluten-free when you buy yellow cornmeal labeled gluten-free.

Contains: Milk, Tree nuts, Soy. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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