Layered polenta bake with tofu ragù and spinach

Ingredients

For 1 serving

• Polenta (cornmeal)50 g
• Tofu150 g
• Spinach150 g
• Tomato passata150 g
• Onion30 g
• Nutritional yeast10 g
• Tamari1 teaspoon
• Dried oregano1 teaspoon
• Extra virgin olive oil8 g
• Saltto taste

Contains: soy,

Method

1. Bring the water for the polenta (about four and a half times its weight) to the boil and salt it; pour in the polenta in a thin stream, whisking, and cook for 30 minutes over a low heat, stirring often, until thick and coming away from the sides.
2. Meanwhile peel and chop the onion and crumble the tofu. Heat the oil in a frying pan over a medium heat and fry the onion and tofu with the tamari for 5 minutes, until the tofu is golden; add the passata and dried oregano and simmer for 10 minutes over a low heat, until the ragù is thick.
3. Wash the spinach and wilt it in a dry frying pan over a medium heat for 2–3 minutes with a pinch of salt; squeeze it well.
4. Heat the oven to 200 °C (conventional). Spread half the polenta in an oiled baking dish, smoothing it with a wet spatula.
5. Spread the ragù and spinach on top, cover with the remaining polenta and sprinkle with the nutritional yeast.
6. Bake for 15 minutes, until golden on top; rest for 5 minutes before cutting, so the layers hold together.