Pomelette on a Red Bed


  • instant polenta cornmeal
  • vegan cheese
  • soft tofu with paprika
  • radicchio
  • horseradish
  • parsley
  • pumpkin seeds oil
  • balsamic vinegar


  1. I cook the instant polenta cornmeal for two or three times longer than instructed on the package, until it reaches medium thickness. I add grated non-dairy cheese and let it cool.
  2. While polenta is cooling down, I cook the tofu cubes in richly salted water. I let them soak for a little while and then drain.
  3. I spread polenta on in non-stick pan like an omlette batter. When it is brownish on one side, I flip it over and then roll it.
  4. I serve the pomlette with tofu cubes on a bed of radicchio with a drizzle of balsamic vinegar and pumpkin seeds oil.
  5. I shred the horseradish on top and sprinkle with chopped parsley.

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