Breakfast Polenta Bowl with Smoky Air Fryer Tempeh

Directions

1. 1
   To a bowl, add in your cut tempeh and pour over enough boiling water (I used a tea kettle) to partially cover the tempeh.
2. 2
   Place a cover over the bowl and allow to sit for 5 minutes to steam. As you wait, prepare your miso, mix your miso with a fork in 2 tbsp of water until smooth and set a side.Carefully drain the water from the tempeh and then add the remaining tempeh marinade ingredients and mix together to coat. Allow the tempeh to sit and marinade for 10 minutes.
3. 3
   Place the tempeh pieces in your air fryer basket and set to 375F for 10 minutes. Allow the tempeh to stay warm in the air fryer while you finish cooking your polenta.For the polenta, add one cup of water and your milk to a sauce pan and bring to a high simmer.Stir in your nutritional yeast and then slowly pour in your polenta while whisking continuously to help avoid clumps. Allow to simmer while stirring frequently for 10 minutes as the polenta thickens.
4. 4
   Add your salt and miso mixture and continue to stir for 5 minutes then remove from heat. Stir in your olive oil, cover and let stand for 3-5 minutes. Adjust seasonings as needed and serve with the tempeh and any sautéed vegetables on top.