Open Polenta Sandwich

NOTE TO VEGANS: Use Olive oil only in preparing this meal instead of mixing with ghee

First

Cut a square of organic tofu into three skinny slices. Use Blue Lotus or similar brand tofu because they are a lot firmer than the sort you get in Chinese stores. Place slices in 1/3 cup tamari, 1 tbsp rice wine, 1 tbsp mirin and a few drops of sesame oil. You can also add herbs such as basil or thyme or oregano and some chilli or black pepper flakes.

Fried Polenta

1L boiling water
Salt to taste
Polenta

Be prepared to whisk vigourously while making the polenta. In fact you might want to wear gloves. Open the polenta packet and pour in a steady stream into the boiling water while whisking. If you are not sure of yourself, you might want a second person to do the pouring. When the misture is thick but still soft, take the pot quickly off the stove (watch out for the last splutters). Butter a baking tray and spread the mixture and allow to cool. While you are waiting, make the topping.

Topping

Shallow fry slices of tofu in a mixture of ghee and olive oil till golden on both sides and set aside.

Salad

Few leaves of spinach
Tomato wedges
Shredded leaves of lettuce
Avocado wedges that have had lemon juice squeezed over

Mix the salad vegetables carefully with some balsamic vinegar, cold-pressed olive oil and salt.

Assembling

Fry cooled polenta slices till golden. Assemble the meal in plates with fried polenta at the bottom followed by fried tofu and salad.