Instructions: In a large nonstick skillet, heat 2 tsp olive oil over medium heat. Add onion and cook, stirring until softened and beginning to brown, 4-5 minutes. Add beans, cabbage, broth, tofu, and tomato paste. Cover and cook, stirring occasionally, until cabbage is tender, about 12 minutes. Season with pepper; stir in parsley. Brush 1/2 tsp olive oil over bottom of skillet; heat pan over medium-high heat. Add half of polenta, cook until browned and crusty, about 3 minutes per side; repeat with remaining 1/2 tsp olive oil and polenta. Spoon bean mixture over polenta and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.