Tofu With Polenta And Parmesan

• 1 Tbs. grated parmesan
• 1 cup grape tomatoes
• 1/2 eggplant cut up in chunks
• 2 Tbs. olive oil
• 1/2 cup chopped red onion
• 1 Tbs polenta
• 1 zucchini chopped
• 1/2 18 oz package of firm tofu
• 1 Tbs. fresh basil
• 2 sweet peppers chopped

1. 1.tChop basil, heat 1 tbs oil in a skillet on med. Add onion and cook for 3 min, then add eggplant, zucchini, sweet peppers and 3 tbs water. Bring to boil; reduce heat and simmer covered for 5 minutes. Stir in tomatoes. Basil, salt and pepper. Remove from heat.
2. 2.tut tofu crosswise into 1/2 in thick square pieces and slice into triangles. Mix polenta and cheese and coat tofu
3. 3.teat 1 tbs oil in skillet on med/high. Cook tofu for 2 minutes on each side or until brown

parmesan, grape tomatoes, olive oil, chopped red onion, polenta, zucchini, tofu, fresh basil, sweet peppers

Taken from www.epicurious.com/recipes/member/views/tofu-with-polenta-and-parmesan-50042529 (may not work)