Growing up, shrimp and grits were a favorite of mine. I am from the south and in the south we eat grits with just about anything!

Once we went vegan I longed for a bowl of delicious shrimps and grits and knew there had to be a way to mimic the classic without the shrimp or other animal products.

I quickly learned tofu makes a great scallop substitute and decided tofu scallops would be a close enough second for my favorite dish!

Well it worked well enough to satisfy my craving and now its my husband and oldest daughters favorite dish! It cooks up pretty quick and is the perfect comfort food any time of year!

The tofu scallops are savory with a kick of citrus. The grits are prefectly creamy with a zest of lemon. We add cream cheese to the grits because cheese grits reign supreme over any other grit ever!!

So if you have had a hankering for some shrimp and grits since going vegan, maybe this dish will hit the spot. If you have never had a grit, my sincerest apologies, and may I urge you to try them! I am pretty sure if you eat them this way, you are gonea love them!

INGREDIENTS:

1 Package extra firm tofu
2 cups sliced mushrooms
1 small diced onion
1 teaspoon minced garlic
3 tablespoons butter
1 teaspoon Better Than Bouillon
2 tablespoons water water
1/3 cup plus 2 tablespoons white wine, like chardonnay
1 tablespoon vegan Worcestershire sauce
1 tablespoon coconut aminos
Juice from 1 lemon
1 teaspoon parsley
1 teaspoon all purpose seasoning, I use Trader Joes 21 season salute
1-2 green onions or chives for garnish.

The Grits

1 cups of dried grits (not instant)
2 cups plant based milk
3 cups water
1 tablespoon vegan butter
1/2 teaspoon salt
1/4 cup vegan cream cheese
1-2 teaspoons lemon zest
pepper to taste

COOKING INSTRUCTIONS:

Drain tofu, and wrap up in a clean kitchen towel, or some paper towels. Place a few books on top and let sit for 5 minutes to press out the excess liquid.
Cut tofu in half length wise, and using an 1 inch circle cutter, cut scallops from the 2 pieces tofu. You can use the scraps as well or save them to make something else later, like tofu ricotta.
In a shallow dish mix 2 tablespoons of wine, Worcestershire sauce, and aminos. Add the tofu and let marinade for 15 mintues.
In a large pot or dutch oven, bring the milk and water to a boil for the grits. Once the liquid is boiling, add in the grits, salt, and butter. Lower the heat to low, and allow the grits to simmer until thickened, stirring occasionally to avoid sticking. This takes about 15- 20 minutes. The grits can cook and thicken while you prepare the tofu. Once the grits are thick, stir in the cream cheese, pepper, and lemon zest.
In large high side skillet, melt 1 tablespoon of butter on medium heat. Add the tofu scallops along with marinade and cook on each side for 3-5 minutes, or until they begin to brown and crisp, and all of the liquid is absorbed. Once tofu is done, remove from the pan and set aside. Add 2 tablespoons of butter back to the pan, along with the mushrooms, and onions. Cook until the onions become translucent, then add the wine, Better Than Bouillon, water, lemon juice, minced garlic, and seasoning. Allow the wine to cook down for several minutes, then add the tofu back to the pan. Let the tofu simmer on low heat in the sauce for 10-15 minutes.
To serve, scoop some grits into each bowl and top with tofu scallops and sauce. Garnish with chopped green onions or chives.

serves 4-6

I love soup in the fall and winter.

I especially love all things pumpkin but have never been a fan of sweet soups.

This soup is savory with a little kick of maple just compliment the pumpkin, without being overly sweet.

The tofu scallops are a nice smoky touch and add some protein to make this soup a more filling and satisfying meal.

Serve with a side of crusty bread and you are all set for a quick, easy and delicious dinner! And those kinds of dinners are always my favorite!

INGREDIENTS:

Soup

2 cans organic pumpkin
1 medium onion diced
2 teaspoons garlic
4 cups vegetable broth
2 teaspoon thyme
1 teaspoon salt
1/ 2 teaspoon pepper
1 teaspoon liquid smoke
2 teaspoons maple syrup

Tofu scallops

1 block extra organic tofu
1/4 cup coconut aminos
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon maple syrup
1 teaspoon liquid smoke

COOKING INSTRUCTIONS:

Soup

In a large pot or dutch oven, add a few teaspoons of oil and heat.
Add diced onions, and minced garlic, and cook until onions become translucent.
Add onion and garlic to a blender or food processor, along with the pumpkin, and 2 cups of the vegetable stock. Process until completely smooth.
Add mixture back to the pot with the rest of the ingredients, and remaining 2 cups of broth.
Stir well, and let soup simmer for 20 minutes.
Serve topped with tofu scallops.

Tofu scallops

Wrap tofu in a clean kitchen towel, or a few paper towels. Place a few books on top of the tofu for 15 minutes to remove excess liquid.
Mix aminos, garlic, salt, maple syrup, and liquid smoke in a 9x13 or other large shallow dish.
Cut block of tofu in half length wise. If you have a a small circle cutter, begin cutting circles resembling scallops from the the two pieces of tofu. You will have scrap pieces left over. Save them, and toss in marinade as well. They will still taste good, just wont look as nice as the circles. You could also use the scraps for something else later.
If you do not have a circle cutter, you can just cut 1 inch by 1 inch cubes from the tofu.
Place tofu in the marinade, and let sit covered in the fridge for at least one hour.
When tofu is ready, heat a large skillet over medium heat, adding a few teaspoons of oil.
Add tofu pieces and some of the marinade to the pan. Cook until each side begins to brown and the scallops get a crispy edge.
Add finished scallops to the pumpkin soup, and serve while hot.

If you like this recipe, try these:

Vegan Beer Cheese and Potato Soup

Smoky Tomato Bisque Soup

Jackfruit and Orzo Soup