This Southern BBQ Tofu Comfort Bowl with Grits & Collard Greens will you give warm, cozy feelings and leave you feeling satisfied. This vegan, gluten-free version of a Southern comfort meal features hearty tofu, sweet potato hash browns, cheesy grits, and greens! In partnership with Dr. Praeger’s. ❤️
I have been dreaming of this bowl for months! And it’s finally a reality!
After I posted my vegan red beans & rice recipe and vegan jambalaya recipe, y’all have been asking for more southern- and Cajun-inspired recipes, so my job is to deliver. Trust me, I understand why you want them: southern food is just so delicious, rich, and comforting. It can bring up great memories for many people of sharing food with family.
Guess what? We can have our cake and eat it too. We can have all the tastiness and pizazz of southern-inspired food and still have a plant-powered plate. Can you think of anything better than that?
Figuring out what to include in this southern comfort bowl while keeping it vegan was actually pretty easy. When you think about, most side dishes are already plant-based! Just replace the butter/cream with non-dairy versions or oil. To replace the meat, tofu of course!
Here are all the elements of this Southern BBQ Tofu Comfort Bowl:
- BBQ TOFU. Cubed and coated in homemade BBQ sauce or your favorite store-bought sauce.
- GRITS. You can’t have a southern-inspired bowl without grits! (And no, you cannot call it polenta.) Nutritional yeast gives them a cheesy flavor!
- COLLARD GREENS. Buying a bunch of collards fresh at the farmer’s market actually inspired me to finally make this bowl. They’re so hearty!
- SWEET POTATOES. Or yams. Instead of brown-sugared mashed sweet potatoes, we’re using Dr. Praeger’s Sweet Potato Hash Browns that are lightly sweetened with brown sugar for a salty/sweet combo that is to die for. Only 10 minutes required for cooking!
- PICKLED ONIONS. Optional, but a flavorful and aesthetic finishing touch. I made my own using leftover red onion; pickling is great for vegetables about to go bad!
This hug-from-your-mom-in-a-bowl meal comes together in just over an hour, but you can easily prep all or some ingredients ahead of time! For example, if you have leftover sautéed greens in your fridge, just use those! Plus, the tofu is what takes the longest to cook, but it’s hands-off cooking; you can work on the grits (so easy, literally 5 minutes) and greens while it’s cooking.
Whether you’re from the south or not, we all need a little healthy-comfort-food action in our lives. These BBQ Tofu Comfort Bowls will definitely come in handy once the weather gets colder (reeeeal cold here in CO). I fully plan on comforting myself with warm southern-inspired bowls and a hot chocolate to wash it down!
Southern BBQ Tofu Comfort Bowl with Grits & Collard Greens
This Southern BBQ Tofu Comfort Bowl with Grits & Collard Greens will you give warm, cozy feelings and leave you feeling satisfied. This vegan, gluten-free version of a Southern comfort meal features hearty tofu, sweet potato hash browns, cheesy grits, and greens!
- 1 14-ounce package extra-firm tofu, drained and pressed*
- 1 batch homemade BBQ sauce, or 1 cup store-bought BBQ sauce
- 1 package Dr. Praeger’s Sweet Potato Hash Browns
- 1 cup dry corn grits
- 1/4 cup nutritional yeast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1–2 tablespoons olive oil or vegan butter
- 1 bunch collard greens, thinly sliced
- 2 cloves garlic, minced
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon liquid smoke
- 1/2 cup pickled onions (optional)
- Preheat oven to 400F. Lightly grease a baking sheet.
- Chop tofu into 1-inch cubes. Place onto the baking sheet in a single layer. Bake for 20-25 minutes, until crispy. Place tofu in a large bowl. Add BBQ sauce; stir to coat tofu evenly.
- Increase oven heat to 450F. Prepare Dr. Praeger’s Sweet Potato Hash Browns according to package directions.
- While the tofu and hash browns are baking: in a medium saucepan, add 3 cups water; bring to a boil. Add corn grits; reduce heat to simmer and cook for 5 minutes, stirring. Remove from heat. Add nutritional yeast, salt, and pepper; stir.
- In a medium skillet over medium heat, add oil or vegan butter. When hot, add collard greens. Cook for 5-7 minutes, stirring. Add garlic; cook for 1 minute, making sure not to burn the garlic. Add paprika and liquid smoke; season to taste with salt and pepper.
- To arrange bowls, add tofu, sweet potato hash browns, grits, and collard greens. Top with pickled onions, if desired.
*Use a tofu press (affiliate link), or wrap the tofu in paper towels and place in the sink with a heavy object on top.