For as long as I can remember, grits have been one of my favorite foods - they don't upset my stomach and let's be honest, they're pretty dang good. In the past, I preferred cheese grits but now that I'm dairy free, I've learned that you don't need cheese or milk or bacon to make grits that are delicious and savory. Today's recipe: Grits, Greens, Tofu, & Beans, is one that is on constant rotation in our house; it's a budget friendly weeknight dinner that doesn't require a lot of ingredients. I hope you'll enjoy it as much as we do!
GRITS, GREENS, TOFU, & BEANS (serves 4)
- One block of Extra-Firm Tofu
- 1/2 cup Tamari or Soy Sauce
- 1/2 cup Rice Vinegar or Apple Cider Vinegar
- 1/4 cup Sesame Oil or Extra Virgin Olive Oil
- 1 Tbsp Maple Syrup (if you don't have any you can substitute brown sugar)
- 1 Tbsp Hot Sauce
- 1 cup Old-Fashioned Grits
- 4 cups Water
- 2 tsp Vegetable Bouillon or 2 cups Vegetable Broth
- 2 Tbsp of Vegan Parmesan or Nutritional Yeast
- Pinch of Red-pepper flakes
- Salt and Pepper (to taste)
- 2 Tbsp Extra Virgin Olive Oil
- 2 cloves Garlic, minced
- 4-5 button mushrooms, chopped
- 4 big handfuls Kale or Spinach
- 1 can White Beans (Great Northern or Cannellini), drained and rinsed
- The juice of 1 lemon
- Salt and Pepper (to taste)
- Step 1: About 2-3 hours before you plan to eat - press your tofu. Take it out of the container, wrap it in a cloth napkin or tea towel, place it on a cutting board, top it with a plate turned upside down, and then pile some heavy books and/or a skillet on top. Let it sit for 30 minutes.
- Step 2: While the tofu is pressing, assemble your marinade. I like to skip using a bowl and I just combine all the ingredients into our largest measuring cup - this saves on dishes! Combine the tamari, vinegar, oil, maple syrup, and hot sauce and whisk.
- Step 3: After the tofu has pressed, cut the block into 12 pieces. Place the strips of tofu into a container and pour the marinade over top. Cover and let this sit in the fridge for a couple of hours.
- Step 4: Preheat your oven to 450°F.
- Step 5: Spread out the tofu strips on a baking sheet covered with a Silpat mat or parchment paper. If you don't happen to have either one, lightly grease your baking sheet instead.
- Step 6: Bake the tofu for 15 minutes, take it out and flip it, bake for 10 more minutes, take it out and flip it, bake for 5 minutes. It's going to to start to look a little burned but don't stress - you're doing it right. This tofu is going to be awesome, trust me! Once it's done: cut it into smaller pieces.
- Step 7: Once you get the tofu in the oven - start on the grits. Bring 4 cups of water to boil. Mix in the 2 tsp of vegetable bouillon. If you don't have bouillon you can use 2 cups of vegetable broth and 2 cups of water. Mix in 1 cup of grits (OLD FASHIONED!). Reduce the heat to low, cover, and stir often. Cook until the grits thicken up, this should take about 20-30 minutes. Make sure you stir them a bunch, you don't want the grits to burn to bottom of the pan. If you have a lover, friend, or family member close by - put them on grits duty.
- Step 8: About 15 minutes before the tofu and grits are done - heat up a skillet to medium heat on your stove. Add 2 Tbsp of oil. Add the minced garlic and sauté for 1-2 minutes. Add in the chopped mushrooms and sauté for 4 minutes. Add in the greens (kale or spinach), if you're using kale, tear it into small pieces. Sauté the greens for 2-3 minutes. Add in the can of of white beans (rinsed and drained). Sauté until the beans have heated through. Pour lemon juice on top. Add salt and pepper to taste.
- Step 9: Once your grits have thickened up, add in 2 Tbsp of Vegan Parmesan or nutritional yeast, and a pinch of red pepper flakes. Add salt and pepper to taste. Stir to combine.
- Step 10: It's time to assemble your dinner! Using the grits as the foundation, add the greens and beans and top with the tofu! Jordan likes to top his with Sriracha as well - follow your heart!
*Side Note: I didn't realize that we were out of mushrooms until the last minute so I threw in a bundle of broccolini instead. We only had half a lemon - I made it work! The thing about this recipe is, it's super adaptable, don't sweat it if you're missing an ingredient, be creative!