BBQ Tofu with Cheesy Polenta and Green Bean-Corn Hash

🥘 Ingredients

• bbq spice rub
  1 unit
• cheddar cheese
  1 c
• corn on the cob
  1 unit
• firm tofu
  14 oz
• garlic
  1 head
• green beans
  1 c
• hot sauce
  1 tsp
• jalapeño
  1 unit
• ketchup
  ½ cup
• olive oil
  2 tbsp
• polenta
  1 c
• red onion
  1 unit
• red wine vinegar
  2 tbsp
• veggie stock concentrate
  1 unit

🍳 Cookware

• baking sheet
• small bowl
• medium pot
• large pan
• medium pot

1. 

   1

   firm tofu red onion jalapeño corn on the cob cheddar cheese green beans garlic bbq spice rub ketchup red wine vinegar hot sauce veggie stock concentrate olive oil polenta

   firm tofu: 14 oz, red onion: 1 unit, jalapeño: 1 unit, corn on the cob: 1 unit, cheddar cheese: 1 c, green beans: 1 c, garlic: 1 head, bbq spice rub: 1 unit, ketchup: ½ cup, red wine vinegar: 2 tbsp, hot sauce: 1 tsp, veggie stock concentrate: 1 unit, olive oil: 2 tbsp, polenta: 1 c
2. 

   2

   Preheat oven to 400°F. Cut the firm tofu in half horizontally. Press gently between paper towels to remove excess water, repeating 2-3 times until dry. Lightly coat a baking sheet with 1 tbsp olive oil. Place tofu on sheet and season on all sides with the bbq spice rub, salt, and pepper. Bake ⏱️ 40 minutes , flipping halfway through, until golden brown.
3. 3

   Mince or grate the garlic. Halve, peel, and thinly slice the red onion. Trim the green beans. Cut kernels off the corn on the cob. Thinly slice the jalapeño, removing seeds and ribs if less heat is preferred.
4. 

   4

   In a small bowl , combine ¼ of the sliced red onion with the red wine vinegar. Set aside to pickle.
5. 5

   Heat remaining 1 tbsp olive oil in a medium pot over medium heat. Add jalapeño, garlic, and remaining red onion. Cook, tossing, ⏱️ 5 minutes until soft and slightly browned. Stir in ketchup, 2 cups water, veggie stock concentrate, and hot sauce. Simmer ⏱️ 10 minutes until very thick.
6. 

   6

   Heat a large pan over medium-high heat. Add green beans and cook, tossing, ⏱️ 3 minutes . Season with salt and pepper. Add corn and cook ⏱️ 5 minutes until green beans are tender. Season with salt and pepper.
7. 7

   Bring 2 cups water to a boil in a medium pot . Whisk in the polenta slowly to prevent clumping. Reduce heat to low and continue whisking ⏱️ 5 minutes until thick but creamy. Stir in the cheddar cheese until melted. Season with salt and pepper.
8. 8

   Plate the polenta, top with crispy tofu, and drizzle with barbecue sauce. Serve alongside the corn and green bean hash. Garnish with pickled red onion and serve immediately.