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Vegan Cacio E Pepe Polenta with Spicy Tofu Recipe
Ben Carraoli

Vegan Cacio E Pepe Polenta with Spicy Tofu Recipe

I have to admit, I’ve fallen in love with this Vegan Cacio E Pepe Polenta with Spicy Tofu. The first time I made it, the aroma of the polenta cooking with cracked black pepper instantly filled my kitchen and made me impatient to dig in. The spicy roasted tofu adds such a satisfying kick, and the creamy polenta balances it perfectly.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 block 15 oz extra-firm tofu, drained and pressed – pressing is key for a firm, crispy texture.
  • 1 tablespoon olive oil – coats the tofu and helps spices stick.
  • 1 teaspoon garlic powder – adds depth without overpowering.
  • 1/2 teaspoon cayenne pepper – for a subtle warming heat.
  • 1/2 teaspoon salt – enhances all flavors.
  • 1/2 teaspoon cane sugar – balances the spice perfectly.
  • 1/2 teaspoon smoked paprika – gives a mild smoky note.
  • 1/4 teaspoon dry mustard powder – adds a hint of tangy complexity.
  • 1/4 teaspoon black pepper – elevates the cacio e pepe experience.
  • 3 cups vegetables of choice Brussels sprouts or broccoli recommended – fresh veggies roast beautifully and keep a slight crunch.
  • 1 tablespoon olive oil – ensures even roasting.
  • Pinches of salt and black pepper – simple seasoning highlights natural flavors.
  • 4 cups water – the base for creamy polenta.
  • 1 cup polenta fine yellow cornmeal – do not substitute with instant; slow-cooked polenta is smoother.
  • 1 teaspoon salt – seasons the polenta.
  • 1 teaspoon fresh cracked black pepper divided – gives the peppery “pepe” kick.
  • 3 tablespoons vegan butter – enriches the creamy texture.
  • 1/2 cup vegan Parmesan – I recommend grating fresh for the best flavor.

Method
 

  1. After pressing the tofu, I break it into bite-sized chunks and drizzle with olive oil. Tossing it ensures every piece absorbs the flavors. Then I add my spice mix and coat thoroughly before arranging it on a sheet pan. I toss the veggies with olive oil, salt, and pepper separately, placing them alongside the tofu for roasting.
  2. I roast the tofu and veggies at 425°F for 15 minutes, then give them a quick toss and roast another 15 minutes. The tofu comes out firm and slightly golden, while the veggies stay crisp-tender. This method locks in flavor and ensures an even cook.
  3. While the tofu roasts, I heat 4 cups of water in a saucepan and slowly whisk in the polenta to avoid lumps. Adding salt and half of the pepper, I cover and simmer on low for about 15 minutes, whisking occasionally until smooth and creamy.
  4. I stir in vegan butter and Parmesan, letting the butter melt fully into the polenta. A final sprinkle of the remaining black pepper gives it that signature cacio e pepe zing. I keep it warm until the tofu and veggies are ready.
  5. I scoop a generous portion of polenta into a bowl, pile on the spicy tofu and roasted veggies, and drizzle a touch of agave or hot sauce for extra flair. The colors alone make it irresistible!

Notes

  • I always press tofu for at least 20 minutes to avoid soggy pieces.
  • I use freshly cracked black pepper—it really makes a difference.
  • Tossing the tofu halfway through roasting prevents it from sticking.
  • For creamier polenta, I sometimes add a splash of plant milk at the end.
  • Serve immediately; polenta thickens as it cools, so warm gently if needed.