Polenta “Biscuits” for the Daniel Fast
One of the foods that is often missed on the Daniel Fast is bread and crackers. This recipe for polenta “biscuits” is a nice addition to soups, stews or casseroles. Plus the tofu is rich in protein.
1/2 cup dry polenta
1 teaspoon Italian seasoning
Salt and pepper
2 12 ounce packages extra-firm tofu, drained.
1 tablespoon olive oil
Preheat oven to 400 degrees.
Combine polenta, Italian seasoning, salt and pepper on a plate. Slice the tofu into 2″ x 2″ squares (approximate). Brush tofu pieces with olive oil and dredge in polenta mixture. Transfer to baking pan lined with parchment paper or sprayed with 100 percent olive oil spray. Bake 30 minutes or until browned. Serve by laying polenta biscuits on top of stew or with soup or casserole.