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Vegan Cacio E Pepe Polenta with Spicy Tofu Recipe
Ash Tyrrell

Vegan Cacio E Pepe Polenta with Spicy Tofu Recipe

I have to admit, I fell in love with this recipe the moment I tried it. Combining creamy, peppery polenta with crispy, spicy tofu is pure comfort food magic. I made it one evening after a long day, and the aroma alone lifted my spirits
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 block 15 oz extra-firm tofu, drained and pressed – ensures firm, crispy tofu.
  • 1 tablespoon olive oil – helps the spices stick and adds richness.
  • 1 teaspoon garlic powder – adds depth without overpowering.
  • 1/2 teaspoon cayenne pepper – gives tofu a gentle kick.
  • 1/2 teaspoon salt – enhances all flavors.
  • 1/2 teaspoon cane sugar – balances heat and spices.
  • 1/2 teaspoon smoked paprika – smoky flavor complements the tofu.
  • 1/4 teaspoon dry mustard powder – subtle tanginess.
  • 1/4 teaspoon black pepper – adds warmth and depth.
  • 3 cups vegetables of choice Brussels sprouts or broccoli work best – roasted for natural sweetness.
  • 1 tablespoon olive oil – coats veggies for roasting.
  • Pinches of salt and pepper – simple seasoning for veggies.
  • 4 cups water – base for creamy polenta.
  • 1 cup polenta or yellow cornmeal – smooth comforting texture.
  • 1 teaspoon salt – enhances polenta flavor.
  • 1 teaspoon fresh cracked black pepper divided – the “pepe” in cacio e pepe.
  • 3 tablespoons vegan butter – adds richness and creaminess.
  • 1/2 cup vegan Parmesan Violife recommended – melts into polenta for cheesy flavor.

Method
 

  1. After pressing the tofu, I break it into small chunks. I drizzle olive oil, then toss in garlic powder, cayenne, smoked paprika, mustard, black pepper, salt, and sugar. Toss until each piece is coated evenly with spices.
  2. I place tofu on one side of a sheet pan and veggies on the other, each lightly seasoned and oiled. Roast for 15 minutes, toss, then roast another 15 minutes until the tofu is firm and veggies are caramelized.
  3. I bring water to a simmer, then slowly whisk in polenta to avoid lumps. After adding salt and half of the black pepper, I reduce the heat, cover, and simmer for 15 minutes, whisking frequently.
  4. Once thick and creamy, I stir in vegan butter and Parmesan. I taste and adjust with the remaining black pepper. I keep it warm on low heat until the tofu is ready.
  5. I plate a generous scoop of polenta, top with roasted tofu and veggies, then drizzle lightly with agave or hot sauce for a final touch.

Notes

  • I always press my tofu well to get that perfect crispiness.
  • Whisking polenta continuously prevents any lumps from forming.
  • I add spices gradually and taste as I go to balance flavors perfectly.
  • I use fresh cracked black pepper because it makes the polenta taste vibrant.