Comfort food just leveled up!
Vegan blackened tofu with cheesy grits is one of the most comforting meals I have ever had. Yet also remains pretty healthy. Pretty quick. Pretty dang amazing. I love adding a simple sauteed green of some kind to this already hearty bowl of love. This tofu is firm, like the perfect texture, seriously. Flavorful and baked. Making your life incredibly easy. These cheesy vegan grits are the perfect friend to go with this tofu! So rich and cheesy, but with no cheese at all!
I love a lot of spice, so this blackened tofu is definitely for me. If you want to go a little less spicy, you can do a little less cayenne or skip it. This spicy tofu is so amazing on a cold night though. I just want to curl up with a big bowl of tofu and grits!
This is a great quick weeknight meal, it only takes about 30 minutes! Or great for weekends when we all want to have some great comfort food!
This blackened tofu is baked while you cook the grits on the stove. So you are getting the protein and the carb done at the same time! I love a bake and stove top meal so I only have to worry about one pan, and stirring one thing at a time. I can really only do one thing at a time, and I am just a woman doing her best! Ya feel me?
This will for sure go on your regular rotation, because there is literally no way you will want to eat this vegan blackened tofu with cheesy grits just once. So, go forth and get some tofu and grits from the store, then make this immediately!
Healthy baked blackened tofu served with super cheesy easy grits. The ultimate comfort food!
- 1 Block(15oz.) Extra firm tofu
- 1 Tablespoon Olive oil
- 2 Teaspoons Dijon mustard
- 2 Teaspoons Paprika
- 1/2 Teaspoon Cayenne pepper
- 1/2 Teaspoon Cumin
- 1/2 Teaspoon Black pepper
- 1/2 Teaspoon Thyme, dried
- 1 Teaspoon Salt
- 2 Cups Water
- 1 1/4 Cups Non dairy milk, I used almond milk
- 1/4 Cup Nutritional yeast
- 1 Teaspoon Salt
- 1 Cup Grits, quick cooking
- 1/4 Cup Vegan butter, I used Earth Balance
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Press the tofu first, you can do that right before, or the morning before you plan to make this. Use either a tofu press, or place the tofu on some paper towels and put something heavy on top. Press for at least 20 minutes, but the longer the better.
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When ready, preheat the oven to 375 degrees.
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Now, cut the tofu into cubes, and place them in a medium sized mixing bowl. Then pour the olive oil and mustard into the bowl, and toss the tofu to coat it in oil and mustard.
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Next, sprinkle all the spices onto the tofu, and toss again to coat evenly in all the spices.
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Then, place the tofu on a baking sheet sprayed with non stick spray and bake for about 20-25 minutes. Flip halfway through, and bake until nice and brown and firm.
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While the tofu is baking, make the grits. In a medium sized sauce pan, whisk together the water, non dairy milk, nutritional yeast and salt. Heat on medium high.
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Bring to a boil, then slowly whisk the grits in while you pour them. Make sure to whisk as you pour so they don't clump.
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Reduce heat to low and simmer until they are nice and thick. 10-20 minutes. (You can check your package for instructions regarding timing)
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When the grits have absorbed all the liquid and are cooked through, stir in the vegan butter. Then taste and adjust seasonings. I usually add a bit more salt.
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Once the tofu and grits are done. serve immediately. I like to serve with some greens and hot sauce!
If you don't love super spicy food, reduce the cayenne or skip it all together.
Lauren at Planted Purpose
September 12, 2018 at 6:08 pmThis whole combo looks to-die-for!
Kena
October 2, 2018 at 1:43 pmDo you think this recipe will work with mushrooms instead of tofu?
Lauren Hartmann
October 2, 2018 at 3:25 pmTotally! That sounds delicious! You probably won’t need to cook the mushrooms as long as you would the tofu, so I would just keep your eye on them.
Tracy
October 26, 2018 at 6:48 pmJust made this last night and it was delicious! I used smoked paprika instead of regular, but the taste of the tofu plus the creamy polenta was magical. Loved roasting the veggies while the tofu was cooking. Such a simple, but delicious, meal. Thank you!
Sunaina
November 2, 2018 at 2:40 amI’m guessing this doesn’t work for meal prepping, right?
Ashley
November 9, 2018 at 10:42 pmOh gosh! This meal is AMAZING! The cheesy grits are killer. It’s like a vegan shrimp and grits.
Jenne
December 22, 2018 at 9:38 pmThis was awesome! I subbed miso paste for the salt which I find gives “cheesy” recipes a little more aged cheese flavor.
KMD
January 21, 2019 at 2:49 amThis is delicious! Made it twice already. The grits are amazing! Even my non-vegan partner can’t believe there is no real cheese in them! I had to cut out the cayenne feom the tofu the second time- even tastier!
Suzy
January 28, 2019 at 1:12 amDefinitely a shrimp and grits type flavor! I’ll up the spice on the tofu a bit next time. But overall, this is a great dish! Husband enjoyed it too! Always a bonus! I like the idea of using mushrooms though!! Or both?!
Mathias
February 24, 2019 at 1:08 amI have to be honest, I only made the grits portion of this recipe and added a tablespoon of red miso paste. I ate it underneath chunky 5 bean chili. I will ABSOLUTELY be making this for company sometime. And how simple?!?! Thank you so so much for all the recipes you take the time to make. I’ve made at least one a week this past month, and I’ve never been disappointed. Keep it up <3
Augusta
March 5, 2019 at 12:04 amSooooooo Good 😋😋😋. Fast, easy and delicious. Perfect for a quick weeknight meal or a special breakfast 🙂
Amber
March 14, 2019 at 9:04 pmSuch a great meal! Grits are great comfort food and I can’t believe I’ve never put nooch in mine before now. Wow, so good! And the blackened tofu seasoning was great. All around a delicious, satisfying dinner we will make again and again.
Wendy
April 10, 2019 at 3:18 amI will for sure make this tofu again: it was delicious! Made it with some sautéed kale with a little red wine vinegar. Thanks for the recipe!
Victoria L. Dickman-Burnett
April 24, 2019 at 11:07 pmThis is a go-to recipe in our house now.
After we’d made it several times, we started serving it all in one bowl with spicy black beans, watermelon radish, and green onion.
Judy
May 15, 2019 at 9:38 pmI’m not s fan of grits. What can I sub for the grits part of the recipe? It sounds interesting with all the other add ins.
I’m making the tofu tonight, with the Trader Joe’s stir fry riced cauliflower.
Lauren Hartmann
May 19, 2019 at 10:10 amI think mashed potatoes or cauliflower mash would be really good with the blackened tofu!