Vegan 'Fish' and Grits
This vegan "fish" and grits recipe is a delicious and easy way to enjoy a classic Southern dish. The tofu "fish" patties are crispy on the outside and tender on the inside, and the grits are creamy and flavorful. This dish is perfect for a weekend brunch or dinner.
The inspiration for this recipe came to me one day when I was craving some good old-fashioned fish and grits. But since I'm a vegan, I knew I had to come up with a plant-based version. I started by experimenting with different types of tofu, and I finally settled on firm tofu. I then added a variety of spices and seasonings to give the tofu a "fishy" flavor. The result was a delicious and satisfying dish that I've been enjoying ever since.
Vegan 'Fish' and Grits Vegan 'Fish' and Grits Vegan 'Fish' and Grits Vegan 'Fish' and Grits
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 (14-ounce) package firm tofu, drained and pressed
  • 1/4 cup nutritional yeast
  • 2 tablespoons cornstarch
  • 1 tablespoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 400°F (200°C). Crumble the tofu into a large bowl.
  2. Add nutritional yeast, cornstarch, paprika, oregano, garlic powder, and black pepper to the tofu and mix well.
  3. Form the tofu mixture into 8-10 patties. Heat the olive oil in a large skillet over medium heat.
  4. Cook the patties for 5-7 minutes per side or until golden brown and crispy.
  5. Meanwhile, prepare the grits according to the package directions.
  6. Serve the 'fish' patties over the grits and enjoy!
Why It Works
  • The firm tofu provides a meaty texture that is similar to fish.
  • The nutritional yeast adds a cheesy flavor that is reminiscent of fish.
  • The cornstarch helps to bind the tofu together and create a crispy crust.
  • The smoked paprika adds a smoky flavor that is reminiscent of grilled fish.
  • The oregano and garlic powder add a savory flavor that is reminiscent of fish.
  • The black pepper adds a bit of spice that is reminiscent of fish.
  • The olive oil helps to brown the tofu and create a crispy crust.