Spring Vegetable Polenta

By the GetYourMacros team · 10 September 2026

Soft instant polenta served with a protein-rich sauté of asparagus, peas, and smoked tofu.

• Time 20 min
• Course One-dish meal
• Diet Vegan
• Cuisine Italian
• Allergens soy

Ingredients (1 serving)

• 80 g Instant polenta
• 150 g Smoked tofu
• 100 g Frozen peas
• 150 g Asparagus
• 10 ml Extra virgin olive oil
• 10 g Nutritional yeast

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Clean the asparagus, removing the woody ends, and cut them into small pieces.
2. In a pan, sauté the asparagus and frozen peas with a splash of water and half the oil for 8-10 minutes.
3. Dice the smoked tofu and add it to the vegetables, browning everything together for another 5 minutes.
4. Bring 320ml of salted water to a boil and slowly whisk in the instant polenta.
5. Cook the polenta for the time indicated on the package (usually 5-8 minutes), stirring constantly.
6. Turn off the heat and stir in the nutritional yeast to add a savory, cheese-like flavor.
7. Pour the soft polenta onto a plate and top with the sautéed vegetables and tofu.
8. Finish with the remaining extra virgin olive oil and a crack of black pepper.

Tips

• Nutritional yeast provides a cheesy flavor and extra protein without the need for butter or dairy.
• For a creamier texture, you can substitute part of the cooking water with unsweetened soy drink.

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