A Southern favorite – this recipe calls for blackened tofu seasoned with Cajun seasoning, served with creamy grits and a side of collard greens.
Heat a pan over high heat with olive oil.
Drain and rinse tofu, and then press dry with paper towels. Slice firm tofu into triangles and coat lightly with Cajun seasoning. Add tofu to pan, and cook 2 minutes per side until golden brown.
Bring 3 cups of chicken or vegetable broth to a boil. Whisk in grits, reduce to heat to low, and simmer for one hour. Whisk every 10 to 15 minutes. Remove from heat, and stir in butter, cheese, and cream.
To assemble, divide the grits among 4 serving bowls and top with blackened tofu and sliced green onions. Collards, optional.
This recipe was created for the “50 Plates of Tofu” campaign for the state of Louisiana.