Wash the peppers and cut into small cubes. Dice the tofu. Halve the sugar snap peas.

Squeeze all the water out of the tofu and use a fork to break it up nice and fine. Peel the carrots and finely dice the onions and pepper.

Preheat the oven to 180°C (top/bottom heat). Bring the polenta to the boil with the stock and a little salt.

Slice the courgette lengthways into strips around 2 mm thick. Peel and chop the garlic clove.