Grits with Creole Spiced Tofu
Put some south in your mouth. Good advice, y’all.
Stress Scale: ✅✅ | Prep time: 10 min | Total time: 30 min | Servings: 4
INGREDIENTS:
1 block extra firm tofu, drained
4 t Creole seasoning
2 t onion powder
1 cup quick cooking grits
2 cups vegetable broth
½ cup non-dairy milk
¼ cup nutritional yeast
1 t salt
2-3 T vegan butter
3 green onions, chopped
Optional: 3 T vegan parmesan
DIRECTIONS:
Preheat oven to 400°F.
Drain tofu. Press tofu (to remote excess water) in a tofu press. No press? No problem. Simply wrap tofu block in paper towels. Press on all sides of tofu, changing paper towels as needed until they are no longer leaching water from the tofu. (Try to keep the tofu block intact.)
Once tofu is “dry”, cut into ½ inch pieces. (I like to cut mine lengthwise, then cut ½ inch pieces to make them bite size.)
Mix creole seasoning and onion powder in bowl. Add tofu pieces and then toss to coat. The dry mixture should adhere nicely to the tofu, but feel free to gently “press” it in if needed.
Place tofu on parchment-lined baking sheet and bake for 20 minutes. Flip the pieces over after 10 minutes.
While tofu is baking, start the grits by bring vegetable broth, milk, and nutritional yeast to a boil.
Stir in grits slowly to avoid clumping. Then reduce to a simmer. Cook to completion (check your grits packaging for specific cook time). Once grits have absorbed all the liquid, mix in butter and salt. I like to taste test, then add more salt or butter if needed. Stir in parmesan, if desired.
Divide grits into bowls, top with tofu pieces and a generous handful of chopped green onions. Enjoy!
TIP: I’ve always thought of grits as polenta’s scrappy southern cousin and that intimidated me! Well, let me dispel any negative connotations you might have about either – both are simple, versatile and delish!
