Crispy Tofu Hearts

• 1 Tbs. olive oil
• 1 medium onion, chopped (1 cup)
• 3 cloves garlic, minced (1 Tbs.)
• 2 medium red bell peppers, chopped (2 cups)
• 1 medium eggplant, chopped (2 cups)
• 2 cups low-sodium vegetable broth
• 1 Tbs. red wine vinegar
• 1/2 cup fresh basil, cut into strips
• 1/2 cup dry polenta
• 1 tsp. Italian seasoning
• 1/2 tsp. red pepper flakes
• 2 12-oz. pkgs. extra-firm tofu, drained and sliced in half lengthwise
• 1 Tbs. olive oil

1. To make Sauce: Heat oil in skillet over medium heat.
2. Add onion and garlic, and saute 7 minutes.
3. Add peppers, eggplant, broth, vinegar, and 2 cups water.
4. Cover, reduce heat to medium-low, and simmer 1 hour.
5. To make Tofu Hearts: Preheat oven to 400F.
6. Combine polenta, seasoning, and red pepper flakes on plate.
7. Coat baking dish with cooking spray.
8. Cut each tofu half with heart-shaped cutter, and brush with oil.
9. Dredge in polenta mixture.
10. Transfer to prepared baking dish.
11. Bake 30 minutes, or until browned.
12. Stir basil into Sauce, and spoon onto plates.
13. Set Tofu Hearts on top.

olive oil, onion, garlic, red bell peppers, eggplant, vegetable broth, red wine vinegar, fresh basil, polenta, italian seasoning, red pepper, pkgs, olive oil

Taken from www.vegetariantimes.com/recipe/crispy-tofu-hearts/ (may not work)