Vegan MoFo: Chipotle BBQ'd Tofu, Polenta w/ Spinach

On the way back from Serbia to Budapest I sat on the Slowest Train in Europe™​ next to a soccer player from the US who was traveling between games. Aside from being incredibly jealous that this 21 year old made more in 1 year than I have... ever, I enjoyed reminsicing with him over the awesome food available in our respective home towns, DC and LA. The pupusas! The pad thai! The kale! (Well, that part was just me.) And although the convo made my stomach hurt a little for the US, I had a smirk on my face, knowing that soon I would be back in Berlin, where I can re-create many of these dishes, even if there aren't restaurants offering them on every corner.

So of course today I rushed out to buy plantains and black beans, *good* tofu, tahini, miso, and all of these things I missed in Budapest which are easily available in my neighborhood in Kreutzberg. To kick things off with a bang, I made this plain old comfort food meal for me and my reunited (#anditfeelssogood) boyfriend, S. (And if you had pre-made BBQ sauce, then you've got a reallyquick weeknight meal here.)

Its the Chipotle BBQ sauce I've shown here before, except this time I added in an extra chipotle because I was just so happy to have them back. As a result it was wicked spicy, but that was a nice contrast to the creamy polenta. No secret to this, I just added in a few handfuls of raw spinach halfway through the cooking of the polenta. I topped it all with a bit of soy yogurt because it was so spicy. Me and S. gobbled all of the tofu almost instantly, but its ok.... I bought a few extra just cubes out of pure, unadulterated joy and optimism to be back in Berlin.

Song of the Day: Same as yesterday, I love St. Vincent!