Step 1

Preheat the oven to 425 degrees(F).

Step 2

After you have pressed your tofu, break the block of tofu up into small chunks and put them in a medium sized mixing bowl.

Step 3

Drizzle the olive oil over the tofu and then toss to coat.

Step 4

In a small bowl combine the garlic powder, cayenne, salt, cane sugar, smoked paprika, mustard and black pepper.

Step 5

Sprinkle the spice mixture over the tofu and then toss again to coat in all the spices.

Step 6

Put the tofu on one side of a large sheet pan that is lined with parchment paper or a silicone mat, or sprayed with non-stick spray.

Step 7

Now, I just use the same mixing bowl you used for the tofu, add the veggies to the bowl, drizzle with the olive oil and sprinkle with a few pinches of salt and pepper and toss to coat.

Step 8

Put the veggies on the other side of the sheet pan.

Step 9

Roast the tofu and veggies for 15 minutes, toss and roast for another 15 minutes or until the tofu is firm.

Step 10

While the tofu and veggies roast, make the polenta. In a large saucepan, heat the water on medium high.

Step 11

Once the water comes to a simmer, very slowly add the polenta to the water, just a little at a time, whisking the entire time to avoid lumps.

Step 12

Add the salt and 1/2 teaspoon of pepper and whisk to combine.

Step 13

Reduce heat to low and cover the polenta, let simmer, whisking frequently, for about 15 minutes.

Step 14

The polenta should be nice and thick and very soft and smooth.

Step 15

Add the vegan butter and the vegan Parmesan and whisk to combine, letting the butter melt into the polenta.

Step 16

Now, taste and add the remaining 1/2 teaspoon of pepper if desired. Cover and turn off the heat, leaving on the stove to keep warm until the tofu is done.

Step 17

Once the tofu is done, serve a bowl of the polenta with the tofu and veggies on top. Drizzle with agave and hot sauce if desired.