Whisk together the soy sauce, turmeric, olive oil, onion powder, and black salt to make your marinade. Toss the marinade with the tofu strips, and let them sit while you prep the rest of the ingredients. If you like, you can make these the night before, so they’ll be ready to bake in the morning.
Arrange your tofu strips on a lined baking sheet lined, and bake for 25 to 30 minutes, until it reaches your desired texture.
If you prefer to air fry your tofu: Arrange the tofu in your air fryer basket and cook at 400° F for 12 to 15 minutes, shaking once halfway through cooking.
Make the grits while the tofu bakes.
Prepare your grits according to package directions. 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 vegan butter, and season to taste with salt and black pepper. Divide the grits between 4 bowls.
Top each bowl with ¼ of the baked tofu strips, ¼ of the avocado, and ¼ of the tomatoes.
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Notes
You can flip the tofu halfway through cooking, if you want, but I usually don't bother, and it turns out delightful even without flipping.Leftovers will keep for 3 to 4 days in the fridge. Leftover grits tend to thicken quite a bit, so add them to a pan separately from the toppings, and add water, stirring, until they're creamy again. This can be tricky, because once they cool, grits can be stubborn! Ideally, you'll only cook the amount of grits you plan to eat.