I am big fan of Southern cooking. Usually high on carbs, fat, and protein, what’s not to love?! (Hello, biscuits and gravy, where have you been all my life?)
Cheesy grits and shrimp have long been a favorite meal of mine, which of course warrants a vegan alternative dish. And this bowl packs a similar punch of awesomeness.
The grits I’ve made are as flavorful as their cheddar alter ego, with roasted garlic and nutritional yeast. The tofu is fried in coconut oil with miso paste, and my bowl is topped with avocado, green onion and cilantro.
Tofu ‘n Cheezy Grits
♥ 1 block of extra firm tofu
♥ 1 tbsp miso paste
♥ 2 tbsp coconut oil
♥ 1 head of garlic
♥ 4 cups of water
♥ 1 cup of quick grits
♥ 3 tbsp nutritional yeast
♥ 1 tbsp onion powder
♥ salt and pepper
♥ 1 avocado
♥ 2 green onions
♥ bunch of cilantro
Drain the tofu block, then wrap it in a kitchen towel and place something weighty over it for 5 to 10 minutes, to press the majority of the moisture out.
Cut the top off of a head of garlic and wrap loosely in tinfoil. Place in a 400° F oven for roughly 20 minutes or until soft and fragrant.
Slice or cube the tofu (I sliced like I did in my recipe for blackened tofu but slightly thicker).
Melt the coconut oil in a large skillet and stir in the miso paste as much as possible. It won’t completely dissolve but the chunks leftover will get nice and crispy on the tofu. Fry the tofu in the oil for about 8 to 10 minutes, turning to brown both sides halfway through and making sure to salt and pepper them.
While the tofu is frying, bring the 4 cups of water to a boil in a medium sized pot and once boiling stir in the quick cooking grits. Keep at a low simmer and stir occasionally for 5 minutes. Then stir in the nutritional yeast, onion powder and salt and pepper, and squeeze in the roasted garlic. Let the grits thicken for a minute longer, then remove from the heat.
Serve the miso fried tofu over a bed of grits and top with avocado, green onion and cilantro, if desired.