• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Glue & Glitter
  • Simple Vegan Recipes
  • Vegan Holiday Recipes
  • Vegan Air Fryer Recipes
  • Instant Pot Recipes
  • Books
    • 40 Days of Green Smoothies
    • Bowls!
  • Recipe Videos
  • Simple Vegan Starter Guide
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

Home » Simple Vegan Recipes » Breakfast Recipes » Grits Bowl with Avocado and Baked Tofu Strips

Grits Bowl with Avocado and Baked Tofu Strips

by Becky Striepe

Disclosure: This post may contain Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Privacy Policy for more details.

Jump to Recipe Print Recipe

This grits bowl is almost like a deconstructed breakfast sandwich. Eggy baked tofu, fresh avocado, and creamy, steamy grits.

This grits bowl is almost like a deconstructed breakfast sandwich. Eggy baked tofu, fresh avocado, and creamy, steamy grits.

A hearty grits bowl topped with creamy avocado and savory baked strips of tofu.

Happy Vegan Month of Food (Vegan MoFo), y’all! Every year, vegan and not-vegan food bloggers all come together to celebrate the wonders of delicious vegan food.

This year, the MoFo team has put together 30 days of writing prompts, and they look like a lot of fun! I’m going to do my best to stick to the prompts on my posting days!

Today’s prompt is “Tell us about your breakfast,” and the timing couldn’t be more perfect.

My husband recently has begun the quest for the perfect homemade grits bowl, and I wanted to share one of my favorites that we’ve come up with.

This grits bowl is almost like a deconstructed breakfast sandwich. Eggy baked tofu, fresh avocado, and creamy, steamy grits.

This grits bowl is almost like a deconstructed breakfast sandwich. Slap the toppings between two slices of bread, and you’ve got breakfast on the go. But if you’re a grits-lover like Dave is, you probably won’t want to ever take this meal out of a bowl.

You do you, y’all.

The tofu strips are the real stars of this grits bowl recipe, at least for me, and marinating them is key. I know that even on a lazy morning, marinating tofu probably isn’t what you want to do, so I’d suggest marinating overnight instead. Once that step is under control, you can do everything else in a super lazy fashion.

This grits bowl is almost like a deconstructed breakfast sandwich. Eggy baked tofu, fresh avocado, and creamy, steamy grits.

Grits Bowl with Avocado and Baked Tofu Strips

This grits bowl is almost like a deconstructed breakfast sandwich. Eggy baked tofu, fresh avocado, and creamy, steamy grits.
Print Pin Rate
Course: Breakfast
Cuisine: Vegan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 358kcal
Author: Becky Striepe

Ingredients

  • 1 block extra firm tofu - sliced into strips
  • 1/4 cup low sodium soy sauce
  • 1 teaspoon turmeric
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • 4 servings grits - You’re going to follow package directions here.
  • enough water - to make your grits, according to package directions
  • 1/2 cup nutritional yeast
  • 2 tablespoons vegan margarine, olive oil, or coconut oil
  • 1 Haas avocado - sliced
  • toppings of your choice – I used a handful of sliced grape tomatoes and a bit of chopped green onion.
  • salt and pepper - to taste

Instructions

  • Preheat the oven to 425F. 
  • Whisk together the soy sauce, turmeric, onion powder, and olive oil to make your marinade. Toss the marinade with the tofu strips, and let them sit for at least 15 minutes. If you like, you can make these the night before, so they’ll be ready to rock in the morning. 
  • Arrange your tofu strips on a baking sheet lined with a Silpat. Bake for 15 minutes, flip the strips, and bake for 15 minutes more. 
  • While the tofu is baking, prepare your grits. Try to time this so the grits finish cooking around the time that the tofu is done. When you start depends on whether you’re using instant, quick, or old-school grits. Don’t forget that you need to allow a few extra minutes for water to boil, if you’re making them on the stovetop! 
  • When the grits are ready, stir in the nutritional yeast and margarine, and divide between 4 bowls. 
  • Top each bowl with 1/4 of the baked tofu strips, 1/4 of the avocado, and 1/4 of the tomatoes. Salt and pepper those bowls, and serve!

Nutrition

Calories: 358kcal
Tried this recipe? Share your photo!Mention @GlueAndGlitter or tag #ggveg on Instagram!

About Becky Striepe

Becky Striepe (rhymes with “sleepy”) is a vegan food writer and cookbook author. She been vegan since 2006 and developing simple vegan recipes since 2008.

Reader Interactions

Comments

  1. Mike McDonald

    January 03, 2016 at 9:58 am

    I will be making this ASAP, looks amazing Becky.

    Reply
    • Becky Striepe

      January 03, 2016 at 10:05 am

      Thank you! It’s still one of our favorite breakfasts!

      Reply
  2. swathi

    September 14, 2015 at 1:54 pm

    Looks delicious bowl, thanks for sharing with Hearth and soul blog hop, pinning and tweeting.

    Reply
  3. Kelsey

    September 01, 2015 at 10:28 pm

    Do you press your tofu before you marinate it?

    Reply
    • Becky Striepe

      September 01, 2015 at 10:30 pm

      Definitely before. It will soak up the marinade even better that way!

      Reply
  4. Hannah

    September 01, 2015 at 12:25 pm

    This looks so dreamy, Becky! I wish I ate more grits. My Opa ate them all the time so my mother grew up on them, but they were never made for me as a kid. I’m not sure I’ve ever even had them done right.

    But whenever I see recipes like this I’m inspired to try them 🙂

    Reply
    • Becky Striepe

      September 01, 2015 at 12:30 pm

      Same here. My folks never made us grits when we were kids, but my husband grew up on them. He used to ask his mama for grits every morning! I basically started eating grits because of Dave. I’ve had pretty good luck just following the directions on the package – Bob’s Red Mill has good slow grits, if you want to be authentic!

      Reply
  5. Cadry

    September 01, 2015 at 10:36 am

    This sounds perfect! I love a savory breakfast with lots of different components.

    Reply
    • Becky Striepe

      September 01, 2015 at 12:28 pm

      Thank you, Cadry! Me too. I wish I had more long mornings to make these kinds of breakfasts!

      Reply

Have a question or a comment? Share it here! Cancel reply

Your email address will not be published.

Primary Sidebar

About Me

Glue and Glitter
Hi! My name is Becky Striepe (rhymes with “sleepy”), a vegan food writer and cookbook author. I have been vegan since 2006 and developing simple vegan recipes since 2008. At Glue & Glitter, you'll find easy vegan recipes that don't sacrifice flavor. → READ MORE
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Footer

As Seen On

As Seen On: Women's Health, Parade, Serious Eats, Buzzfeed, AOL, HuffPost, delish., Health, PETA, Greatist, Shape
Glue and Glitter logo

Categories

  • About Me
  • About My Ads
  • Disclosure Policy & Privacy Policy
  • Recipe Video FAQ

Copyright Notice

All content Copyright © Glue & Glitter/Cattington Inc. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. You may post a short excerpt and/or one photo, as long as you provide clear credit and a link back to the original recipe or tutorial post at glueandglitter.com. Please do not repost recipes in full without my express permission.

COPYRIGHT © 2008-2019 GLUE & GLITTER

×
  • All Simple Vegan Recipes
  • Vegan Holiday Recipes
  • Vegan Air Fryer Recipes
  • Instant Pot Recipes
  • Recipe Videos
  • Vegan Starter Guide

Modern Mobile Menu Social icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube