Mexican Polenta Pizza

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I have to thank Edible Perspective for the inspiration for this one. I got this delightful recipe in my inbox at the perfect time as I had just made my Tortilla-less Poblano Enchiladas and had some leftover enchilada sauce. My only issue is that my little one bedroom SF apartment does not lend itself to grilling… so I had to modify.

Below is a recipe you can use for a delicious gluten and dairy free pizza (or throw some cheese on it if you’d like). I decided to go with a mexican theme because I had the left over sauce, but this would be good with tomato sauce and toppings of choice as well…. 

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Tofu Lime Ceviche

Tofu CevicheThe weather here is SF has just been fabulous lately and there is nothing more refreshing that a crisp cool meal or snack when the weather is nice. I loved this idea of a vegetarian ceviche when I saw this recipe on the Whole Foods website and I have recently started to get avocados and tomatoes in my CSA box, so I thought it was the perfect time to try it out… and this will be a great addition to your cinco de mayo menu (don’t forget to serve with some yummy Guacamole as well). I love the fresh flavor combo’s of the avocado, lime, cilantro, coconut and ginger.

Tofu Lime Ceviche
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 2 pounds firm or extra-firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons vegetarian Worcestershire sauce
  • 4 large tomatoes, seeded and chopped
  • ½ cup lime juice
  • 1 cup cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped
  • Salt to taste
  • 1 small red onion, finely chopped
  • 1 medium avocado, cubed
  • 2 tablespoons finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 1 cup canned coconut milk
Instructions
  1. Preheat oven to 400°F. Pat tofu dry with paper towels, then transfer to a bowl and toss gently with Worcestershire sauce. Spread tofu out evenly on a parchment-lined baking sheet and bake, turning once, for 30 minutes. Set aside to let cool to room temperature.
  2. Put tomatoes, lime juice, cilantro, jalapeño, salt, onions, avocado, ginger, garlic and coconut milk into a large bowl. Add tofu and toss gently. Cover and refrigerate for 2 hours, or overnight, before serving. *If marinating for a long time or overnight, you can add avocado in prior to serving in order to avoid browning.

Photo Credit: Whole Foods