Creamy polenta with mushrooms and smoked tofu

Steps

1. Bring the soy milk with 100 ml water and a pinch of salt to the boil.
2. Whisk in the polenta and cook for 5 minutes, stirring, until thick.
3. Fry the sliced mushrooms and diced smoked tofu in the olive oil with garlic and thyme for 6 minutes.
4. Spoon the polenta into a bowl and top with the mushrooms and tofu.