Cajun Baked Tofu with Braised Collards & Grits

Cajun Baked Tofu

with Braised Collards & Grits

GET RECIPES DELIVERED
dinner

Family Friendly Winter Recipes Seasonal Menu Gluten-Free High-Protein Hearty Vegetables Tofu Leafy Greens Dinner American
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
550
FAT
23g
CARBOHYDRATES
62g
PROTEIN
30g

MAIN INGREDIENTS

  1. 1 package extra firm tofu
  2. 2 tsp cajun seasoning
  3. 2 tsp smoked paprika
  4. 2 carrots
  5. 12 oz collard greens
  6. 1 onion
  7. 2 garlic cloves
  8. ¼ cup apple cider vinegar
  9. 2 tbsp vegetable broth powder
  10. 1 cup grits
  11. 2 tbsp vegan butter
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included

TOOLS

  • Baking sheet

INSTRUCTIONS

1
Spice the tofu
Preheat the oven to 400 °F. Drain the tofu and wrap in paper towels. Press tofu gently to remove excess water. Cut the tofu into roughly 1-inch cubes and put it on a baking sheet. Toss it with 2 tbsp of vegetable oil, the cajun seasoning, paprika, and a pinch of salt. Bake in the oven until the tofu is crisp on the edges, about 25 to 30 minutes, flipping once.
2
Prep the veg
Rinse, peel, and chop the carrots. Rinse the collards and trim the stems, leaving about 2 to 3 inches under the leaves. Roughly chop the collards. Peel and chop the onion and mince the garlic.
3
Start the collards
Put a medium saucepan over medium-high heat and add 2 tsp vegetable oil. Add the carrots, onion, and garlic and cook until the onion begins to soften slightly, about 2 to 3 minutes. Add the collards to the pot, stirring them until they begin to wilt, about a minute.
4
Season the collards
Season the collards with salt and pepper and add the apple cider vinegar to the saucepan. Add 2 cups of water and the vegetable broth powder and bring to a simmer. Reduce the heat to low and allow the collards to simmer until they’re soft, about 20 minutes (there will still be liquid in the pot).
5
Make the grits
Put a small saucepan over medium-high heat and add 4 cups of water and a pinch of salt. Once the water is boiling, slowly pour in the grits while whisking and cook, stirring constantly, until it thickens and the water is absorbed, about 7 to 9 minutes. Stir in the vegan butter and season with salt and pepper to taste.
6
Dig in!
Divide the creamy grits between your bowls and top with the collard greens (and their juices!). Finish it off with the cajun-spiced tofu, and enjoy!