In a small saucepan add polenta, water and vegetable broth. Bring to boil and let simmer at low heat until the texture is creamy and thick. Transfer to your blender.
Wash zuchhini and carrots, remove stems. Peel and cut onion and grate everything finely.
In a non sticky pan heat up 1 tbsp of oil. Add veggies and fry well. This can take 5-10 minutes.
Add tomato puree, all the spices and sweetener. Incooporate well. Then add all of it to the blender as well.
Cut Tofu in pieces and add to the blender toghether with physillium husk, almond butter and lemon juice.
Mix well until combined but don't overmix.
Preheat the oven to 200℃/400℉. And line a baking tray with parchment paper.
Heat up some olive oil or any other oil of your choice in a non sticky pan. Wet your hands and form little nuggets. Fry at medium-maximum heat for a few minutes on each side.
Transfer to baking tray and bake for 15-20 more minutes.
In the meantime combine all the ingreditens for the dip.
Serve hot or cold and enjoy! Don't forget to #therawberryeats over on instagram if you remake this one. I'd love to see your recreations. ?