Tofu parmigiana with braised kale and polenta
Dudes, this was very good, and very easy. Polenta, pssh. Braised kale with minced garlic–cake. The sauce was simple marinara: green garlic, yellow onion, red pepper flakes, thyme, oregano, fresh basil, and tomato puree. The tofu was baked, dredged with olive oil and a breadcrumb mixture with salt and oregano. After it baked on both sides, I added a layer of sauce below and on top and added a topping–more breadcrumbs, plus hemp seeds and nutritional yeast–and baked a while longer. So simple, and so tasty.