Vegetarian Grit Bowls with Maple Tofu
Ingredients
Maple Tofu
-
14
ounce
extra firm tofu
-
¼
cup
reduced sodium soy sauce
-
¼
cup
maple syrup
-
2
tablespoons
nutritional yeast
-
1
tablespoon
sriracha
-
1
tablespoon
apple cider vinegar
-
1
tablespoon
neutral oil
-
1
teaspoon
smoked paprika
-
½
teaspoon
garlic powder
Roasted Veggies
-
12
ounces
okra
-
2
medium
red bell peppers
-
1-2
teaspoons
olive oil
-
1
teaspoon
salt-free Cajun seasoning
-
¼
teaspoon
salt
Grits
-
4
cups
water
-
1
cup
old-fashioned grits
-
½
teaspoon
salt
-
¼ to 1
cup
unsweetened soy milk
-
3
tablespoons
vegan butter
-
¼
cup
nutritional yeast
-
to taste
freshly ground black pepper
Extras
-
¼
cup
pepitas
-
¼
cup
sliced green onions
-
to taste
vegan cheddar-style cheese
Instructions
- Preheat the oven to 425°F.
- Prepare the tofu marinade by whisking together soy sauce, maple syrup, nutritional yeast, sriracha, vinegar, oil, smoked paprika, and garlic powder.
- Add tofu triangles to the marinade and toss to coat. Marinate for 15 minutes.
- Heat a skillet over medium heat, add oil, and cook tofu in batches until golden, adding reserved marinade as it cooks.
- Slice okra and red bell peppers, toss with oil, Cajun seasoning, and salt, then roast for 15-20 minutes.
- In a pot, bring water to a boil, stir in grits and salt, reduce heat, and cook until water is absorbed.
- Stir in soy milk, vegan butter, nutritional yeast, and pepper into the cooked grits.
- Assemble the bowls with grits, tofu, and roasted veggies, topping with pepitas, green onions, and optional cheese.
Nutrition Facts (estimated)
Servings
4
Calories
449
Total fat
17g
Total carbohydrates
60g
Total protein
19g
Sodium
1257mg
Cholesterol
0mg
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