To make the polenta, combine the soymilk, olive oil, oregano, salt, pepper, garlic powder, red pepper flakes, and 2 cups water in a medium saucepan, and bring them to a simmer over medium heat. At the same time, bring a second pot of water to a boil.
Slowly whisk the polenta into the soymilk–olive oil mixture in the medium saucepan. Continue whisking until the mixture is smooth, reducing the heat to low to avoid spattering. Cook until the polenta grains are tender, about 15 minutes, whisking regularly (it should have the consistency of cream of wheat). If it gets very thick before the polenta is fully cooked, add additional boiling water, ¼ cup at a time. Immediately pour the polenta into the prepared pan.
Cool the polenta for about 20 minutes, then refrigerate until the it is cool, 1 to 2 hours.
Cut the cold polenta into eight equal triangles using a sharp knife. First cut a vertical line down the middle, followed by a horizontal line that divides the polenta into four equal squares. Then make two diagonal cuts from corner to corner to create eight triangles.
Sprinkle the flour on a flat plate and dredge each polenta triangle in flour. Ready a plate lined with several layers of paper towels.
Place a large skillet (preferably cast iron) over medium-high heat and film it with a thin layer of canola oil. Sear the polenta triangles on each side until they are crispy and golden brown, about 5 minutes. Add more oil as needed between batches. Transfer the seared polenta to the paper towel–lined plate to absorb excess oil.
To assemble the dish, place two polenta triangles on each plate. Top with hot tomato sauce. Sprinkle with the parsley and pine nuts, and serve immediately.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/seared-polenta-spicy-heirloom-tomato-sauce