| 1 pound | Extra firm tofu, drained and cut into 8 slices |
| 1 cup | Tangy BBQ sauce |
| 1 package | (16 ounce) prepared polenta, patted dry and cut into 12 slices |
| 1/2 cup | Unbleached white flour |
| 1/4 teaspoon | Granulated garlic |
| 1/4 teaspoon | Sea salt |
| 1/4 | Ground black pepper, to taste |
| 2 tablespoons | Organic extra virgin olive oil |
| 1/4 cup | Parsley, minced |
Preheat oven to 400°F.
In a baking dish, coat the tofu completely with the BBQ sauce. Bake for 30 minutes. Meanwhile, mix the flour with the spices in a bowl and coat each slice of polenta with it. Heat the olive oil over medium low and lightly sauté the polenta for 5 minutes on each side. Remove to a paper towel and drain. To serve, place 3 pieces of polenta on a plate. Top with 2 slices of tofu and garnish with parsley.