My favorite Southern-style & plant-based summer meal
Recipe Information
Vegan Grit Bowls with Maple Tofu
Cultural Context
Originating from the Southern United States, grits are a staple made from ground corn, often enjoyed as a comforting dish. This vegan version elevates the humble grit bowl by adding maple-glazed tofu and a medley of sautéed vegetables, showcasing how plant-based ingredients can create satisfying meals. Today, grits have gained popularity beyond the South, embraced in various culinary traditions and modern adaptations.
maple syrup
🥗Healthier: agave nectar
💰Cheaper: honey
Agave nectar is lower on the glycemic index, while honey is often less expensive.
tofu
🥗Healthier: tempeh
💰Cheaper: seitan
Tempeh is higher in protein, while seitan is often cheaper and offers a similar texture.
olive oil
🥗Healthier: avocado oil
💰Cheaper: canola oil
Avocado oil has a higher smoke point, while canola oil is more budget-friendly.
Marinate the tofu by mixing 1/4 cup maple syrup, 1/4 cup soy sauce, 1 tablespoon sriracha, 1 tablespoon olive oil, 1/4 teaspoon garlic powder, 2 tablespoons nutritional yeast, and 1 tablespoon apple cider vinegar in a bowl.
Wrap the tofu in a towel to remove excess moisture, then slice it into triangles.
Add the tofu to the marinade and ensure all pieces are well coated, setting aside to marinate for about 15 minutes.
Slice red bell peppers into strips and prepare okra by slicing off the tops and halving them.
Drizzle 1 tablespoon of olive oil over the okra and bell peppers, tossing to coat them evenly.
Roast the okra and bell peppers in the oven at 425 degrees Fahrenheit for about 15 to 20 minutes.
In a pot, add 1 cup of old fashioned grits to 4 cups of boiling water and 1/2 teaspoon salt, stirring together and reducing heat to low.
Cook the grits for about 10 to 15 minutes, stirring every 3 to 4 minutes until they absorb all the water.
Add 3-4 tablespoons of vegan butter and a splash of soy milk to the cooked grits, along with 1/4 cup nutritional yeast for flavor.
Heat a cast iron skillet over medium heat, adding enough oil to coat the bottom.
Cook the marinated tofu in batches for 2-3 minutes on each side until golden brown and crispy, adding half of the marinade during cooking.
Check that the tofu is golden brown and crispy on the outside while remaining tender inside, cooking for about 15 minutes total.
Adjust the consistency of the grits with more soy milk if needed before serving.
Cooking Techniques
Equipment Needed
Spice Level:
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