Back again, with fast comfort food

Finally I'm back from the blog vacation I took after the vegan month. I'm back on track after having a visit from home. Being on my own leaves more time for cooking and sharing the recipes with you. My new plan, now that the vegan month is over is to post something at least twice a week, if not 3 times. I was planning on getting started earlier, but to be honest I've not had that much time for cooking. Tonight actually wasn't that different. I got home late from work, tired and hungry. I bet you recognize the feeling. When you just want the food to magically appear in front of you. Even though it is possible for the atoms of the universe to spontaneously organize themselves into a scrumptious dinner in front of you, the laws of entropy make it highly unlikely. Usually it is faster just to get cooking yourself (if you've experienced the contrary, please let me know!), which was what I did tonight. I ended up with creamy polenta with roasted garlic and smoky fried tofu, all in less than 30 minutes. Better than hoping for entropy to make an exception just for you, I promise!

An easy dinner for 2

The tofu:
2 tsp. fennel seeds
1 tsp. mustard seeds
1 tsp. coriander seeds
2 tbsp. vinegar
1 tbsp. maple syrup
2 tsp. Dijon mustard
½ tsp. smoked paprika
1 tsp. dried oregano
Chili flakes or paste to taste
½ onion, chopped
1 clove of garlic, minced
½ dl chopped sun-dried tomatoes
280 g firm tofu
2 tbsp. flour
A lug of oil
Salt
Pepper

The polenta:
1 ¼ dl polenta
6 ½ dl water
A lug of oil
1 clove of garlic, minced
Salt to taste
2 tbsp. nutritional yeast

Start with the sauce for the tofu. Roast the fennel, coriander and mustard seeds in a dry pan until they're fragrant. Grind in a mortar and mix with the vinegar, syrup, Dijon mustard, smoked paprika, oregano and chili. Taste for salt and pepper.

Break the tofu into smaller pieces and mix with the flour in a bowl.

Heat a lug of oil in a frying pan. Fry the onion and garlic over medium heat until soft. Add the tomatoes and fry for a minute. Add the tofu and fry until it starts getting browned. Toss often. Once browned, add the sauce with a tablespoon or two of water and cook until the liquid is gone and it starts to fry again.

Time to get the polenta going. In a saucepan, heat a lug of oil. Add the minced garlic and fry over low heat until golden and wonderfully fragrant. Add the water and bring to a boil. Add the polenta and cook over low heat while whisking. It is done when it has reached a consistency you like. If you want it creamier, add more water as you go and cook for longer. Add the nutritional yeast and taste for salt.

Pour the polenta into bowls. Top with the tofu and if you wish some pickled red onions, black pepper and fresh cilantro leaves.