Creamy polenta, skillet tofu, and pinto beans

You’ll need:

• Corn meal
• Extra firm tofu
• 1 can of pinto beans
• 2 cloves garlic (pressed)
• 1 tsp soy sauce mixed with 1 tsp of water
• Pepper to taste
• Hot sauce (of course)

Cut tofu into slabs, toss in soy sauce mix then place into an iron skillet.  Cook on each side until nicely toasted.  Set aside.  In the same skillet, toss in pinto beans.  Add salt/pepper to taste and garlic- cook until nicely toasted.  While the beans are toasting up, cook the corn meal according to the package.  It’s usually something simple like mix with water and bring to a boil.  The key, I find, with creamy polenta is of course to keep whisking it to prevent lumps.  When it’s all done, pile it all on a plate and dump hot sauce all over it.

That’s it.  No really, that’s it. Enjoy.

PS.

This might seem so simple it’s not worth of recipe status.  Not so.  You can dress up this simple plate as much as you want. I’ve added onions and peppers to my beans, piled tomatoes, guacamole, and cilantro to the top with a squeeze of lime.   Then there’s those times I’ve added black-eyed peas (in place of the pintos) and greens.  Mix it up, it’s good stuff.