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    Home » Simple Vegan Recipes » Breakfast recipes

    Grits Bowl with Avocado and Baked Tofu Strips

    Last Modified: Dec 20, 2019 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.

    Recipe Print

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

    overhead photo of a grits bowl with tofu, tomato, green onion, and avocado slices on a wooden table

    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.

    overhead photo of a grits bowl with tofu, tomato, green onion, and avocado slices on a wooden table

    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.

    overhead photo of a grits bowl with tofu, tomato, green onion, and avocado slices on a wooden table

    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.
    Prevent your screen from going dark
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    Course: Breakfast
    Cuisine: Vegan
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 4
    Calories: 392kcal
    Author: Becky Striepe

    Ingredients

    • 1 block extra firm tofu - sliced into strips
    • ¼ cup low sodium soy sauce
    • 1 teaspoon turmeric
    • ½ 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
    • ½ 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 ¼ of the baked tofu strips, ¼ of the avocado, and ¼ of the tomatoes. Salt and pepper those bowls, and serve!

    Nutrition

    Nutrition Facts
    Grits Bowl with Avocado and Baked Tofu Strips
    Amount per Serving
    Calories
    392
    % Daily Value*
    Fat
     
    19
    g
    29
    %
    Saturated Fat
     
    3
    g
    15
    %
    Trans Fat
     
    0.03
    g
    Polyunsaturated Fat
     
    4
    g
    Monounsaturated Fat
     
    10
    g
    Sodium
     
    695
    mg
    29
    %
    Potassium
     
    642
    mg
    18
    %
    Carbohydrates
     
    41
    g
    14
    %
    Fiber
     
    6
    g
    24
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    17
    g
    34
    %
    Vitamin A
     
    424
    IU
    8
    %
    Vitamin C
     
    5
    mg
    6
    %
    Calcium
     
    48
    mg
    5
    %
    Iron
     
    3
    mg
    17
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe? Share your photo!Mention @GlueAndGlitter on Instagram or Twitter!

    More Vegan breakfast recipes

    • Spiced Chai Chia Pudding
    • Instant Pot Apple Pie Steel Cut Oats
    • Easy Vegan Quiche Lorraine
    • Vegan Cheese Grits with Mushroom Bacon

    About Becky Striepe

    Headshot of Becky Striepe in front of a teal wall

    Hi there! I'm Becky Striepe (rhymes with sleepy), and I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here.

    Learn more about me >>>

    Reader Interactions

    Comments

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      Recipe Rating




    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

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    About Me

    Glue and Glitter
    Hi! My name is Becky Striepe (rhymes with “sleepy”). I love using gadgets and shortcuts to create easy vegan comfort food recipes for busy people. Whether you love your Instant Pot, your air fryer, or just love delicious plant-based meals, stick around. You'll like it here. → READ MORE

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