Instructions

1. Drain and pat dry tofu with paper towels. Crumble it with clean hands. Add salt, lemon juice and nutritional yeast. Mix well and set aside.
2. Bring to boil the mixture of water, soya milk and coconut oil in a big heavy bottom pan. Now very slowly add cornmeal stirring constantly to avoid lumps.
3. Then add apple cider vinegar and continue stirring on low heat for 15-20 minutes. You want to reach very thick consistency, thicker than polenta.
4. Switch of the heat, cover with a lid and let it sit for 5 minutes.
5. While Banosh is cooking heat oil in a skillet over medium heat. Sauté onion until translucent. Throw in garlic and porcini mushrooms and cook until golden brown.
6. Serve vegan Banosh with sautéed mushrooms, tofu brynza and cracked black pepper.