Begin by getting as much liquid out of the tofu as possible. I pressed it for a good hour flipping and replacing the drying towels. Once dried, generously apply the ground ancho chili to both sides. Next, heat a skillet on medium high heat and add the avocado oil. Once shimmering, fry the tofu on both sides for about 7 minutes per side. Set aside when done. Do not crowd pan - cook tofu in batches.

Heat the avocado oil. Once warm, add the ingredients and simmer for 15 minutes. Taste for seasoning. You might want to add honey if it is too acidic.

Drizzle the zucchini, squash and broccoli with oil. Add to a 350 degree oven and cook for approximately 15 minutes. In a skillet, heat a tsp of oil and then add the shallots cut side down. After 1 minute, pour in the red wine. Braise for 8 - 10 minutes.

To assemble the dish, begin by filling the bowl with the polenta. I added a little of mozzarella cheese to the polenta for some additional creaminess. Next, I added the sofrito sauce. The final assembly was adding the tofu and all the veggies.

Serve and enjoy!