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Blackened Scrambled Tofu & Garlicky Grits

September 14, 2011 64 Comments

Serves 4
Active time: 30 minutes || Total time: 30 minutes

Maybe it’s because I’m watching too much Food Network and True Blood lately, but I’ve been craving Southern food like mad. Or it could be that I just feel like I’m in the country, what with my garden and bird feeder, so it makes me want to sit on the porch with some sweet tea, just like in the movies! That’s all people in the south do, right?

But I think it’s also just that as the weather changes I begin to crave heavily seasoned foods and the feel of my cast iron skillet. So Southern cooking fits the bill!

I’ve always loved the look of shrimp and grits, with all those dark spices against a shimmery canvas of grits. So I thought I’d try it the hippie (or is it yuppie?) way…but does tofu and polenta have the same ring? Probably not.

In any case, these were easy and fun to make. Tofu is scrambled in big chunks with lots of onion and garlic, and then coated in dried herbs and spices, including two different kinds of paprika. I threw some cherry tomatoes in to bring a little moisture back to the scene. And like I said, the grits are actually polenta, with lots of sauteed garlic tossed in at the end. But feel free to use grits, too, I just didn’t have any at the time. This made a great brunch, but I think it would be good for dinner, too. And as you can see, I served it with a side of sauteed kale. Any greens will do!

Oh and a note: the polenta definitely makes more than you need, so poor the excess into a square tupperware while still hot. When ready to eat, slice into squares and panfry.

For the tofu

Spice blend:
1/2 teaspoon sweet paprika
1/2 teaspoon smoked paprika
1/4 teaspoon coriander powder
1/8 teaspoon cayenne (optional, if you want it spicy)
1 teaspoon dried thyme, crushed with your fingers

1 tablespoon olive oil
1 small onion, quartered and sliced
3 cloves garlic, minced
1 block (12 to 14 oz) extra firm tofu
2 tablespoons fresh lemon juice
1 teaspoon salt
Fresh black pepper
1/2 cup cherry or grape tomatoes, sliced in half (I used sungolds)
Scallions for garnish

For the grits:
1 cup polenta corn grits (such as Bob’s Red Mill brand)
4 cups vegetable broth
1/4 teaspoon salt (to taste, depending how salty your broth is)
1 tablespoon olive oil
4 cloves garlic, minced

To make the tofu:
Combine the spice blend in a small cup or bowl.

Preheat a large, heavy bottomed pan over medium high heat. Saute the onion in olive oil for about a 5 minutes, then add the garlic and stir for 30 seconds.

Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the pan. If that is happening, turn the heat up and let the water evaporate.

Add the lemon juice, salt and pepper and saute a minute more. Add the spice blend and mix to incorporate. Add the tomatoes and cook until they are warmed through and slightly broken down, about 5 minutes. Taste for salt and seasoning and keep warm until ready to serve.

To make the polenta:
Bring vegetable broth and salt to a boil in a 2 quart pot. Lower heat to simmer. Add the polenta in a slow steady stream, stirring constantly with a whisk. Whisk for about 5 minutes, until polenta is thickened. Keeping heat low, cover and let cook for 20 more minutes or so, stirring occasionally.

When polenta is almost done, preheat a small pan over medium-low heat. Saute the garlic in oil just until it begins to sizzle, being careful not to burn. Stir for 30 seconds, then transfer to the cooked polenta and mix well.

To serve:
Spoon some polenta onto a plate and scoop on some tofu, overlapping a bit. Complete the plate with greens, then garnish with scallion.

Filed Under: Breakfast, Entrees, Gluten Free, Recipe, Recipes Featured Tagged With: garlic, polenta, tofu

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Comments

  1. Meridith

    January 29, 2013 at 3:52 pm

    Made this last night with sautéed spinach with liquid aminos and it was so tasty. Thanks Isa!

    Reply
  2. Shannon Rose

    May 22, 2013 at 1:03 am

    Isa, have you ever made tofu scramble in an enameled cast iron pan? Does the metal spatula scratch the enamel? I can attest that plastic does not cut it. All the good brown bits, lost to the pan…RIP brown bits.

    Reply
  3. Robin F.

    September 16, 2013 at 2:10 pm

    As luck would have it, my CSA has a “pick your own” patch and I had a ton of Sungolds to get rid of and I saw this recipe and knew I had to make it! So one Sunday morning, my family ate like kings thanks to this meal! The blackened tofu was perfectly seasoned and the polenta was garlicky but not too overwhelming and serving it with collard greens just completed this dish perfectly. I will be making this again!

    Reply
  4. Betty

    October 28, 2013 at 9:20 pm

    Most of the comments here are not how your recipe tastes but how great it sounds. For a true review, I’d like to see feedback on how your recipe tastes not how amazing it sounds.

    Reply
  5. Sally K.

    May 1, 2014 at 4:29 am

    I love my cast iron skillets and pots! This is just the sort of rustic comfort food I crave when the weather turns bleak. I have smoked paprika and plain paprika in my spice collection, so this is a perfect time to try your lovely recipe.

    Reply
« Older Comments

Trackbacks

  1. Blackened Tofu | The Veg Way says:
    February 28, 2013 at 12:09 am

    […] I made Isa’s Blackened Tofu tonight. It turned out pretty well. I think it would’ve helped to press the tofu beforehand and to have cooked it longer. It was really starting to get smoky, so I decided to pull it out early. The flavors were awesome. I’d definitely make this again. My sides are canned baked beans (fancy, I know) and steamed broccoli. If you want the exact recipe, you’ll have to buy the book. Otherwise her website has a similar recipe for a blackened scramble. […]

    Reply
  2. Blackened Tofu Scramble with Garlic Grits and Greens | In the Living Well says:
    March 7, 2013 at 1:32 pm

    […] recommend serving it with toast and fruit.  The recipe is from The Post Punk Kitchen’s Blackened Scrambled Tofu with Garlicky Grits.  Here’s how I made […]

    Reply
  3. Mimicking Meat: Tofu, Tempeh, + Seitan | the little foxes - compassionate fare + cunning vegan style says:
    April 25, 2013 at 5:43 am

    […] Blackened Scrambled Tofu and Garlicky Grits […]

    Reply
  4. All of My Time | In my tummy says:
    February 27, 2014 at 7:18 pm

    […] some stupid reason, I made tofu and grits.  Stupid because I don’t really like grits.  Proof that I’m not really from the south, I […]

    Reply
  5. Recent Recipes | righteouschickpea says:
    May 28, 2014 at 2:34 pm

    […] to consult her website before making yet another stir fry, and I stumbled upon the recipe for Blackened Scrambled Tofu & Garlicky Grits. I just happened to have (almost) all of the ingredients on hand, and with a small few changes, it […]

    Reply
  6. Spicy Baked Kale & Tofu | Tea & Stories says:
    October 29, 2014 at 11:00 pm

    […] p.s. If you like this recipe, then you should definitely check out some more delicious kale ideas from Honest Fare, Happyolks, and the Post-Punk Kitchen. […]

    Reply
  7. My Favourite Recipes (Plant Based) | Journal of a Bibliophile says:
    November 3, 2015 at 9:24 pm

    […] Blackened Scrambled Tofu & Garlicky Grits […]

    Reply

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