Michelin-Star Southern US Vegetarian Brunch Showstopper: Savory Cornmeal-Crusted Grilled Tofu with Creamy Polenta, Sautéed Kale, and Crispy Shallots

Allergens

Soy (from tofu), Wheat (from flour)

Ingredients

• 16 oz firm tofu
• 1 cup yellow cornmeal
• 1/2 cup all
• purpose flour
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• Salt and pepper, to taste
• 1 tbsp olive oil
• 4 cups water
• 1 cup polenta
• 3 tbsp unsalted butter
• 1/2 cup grated Parmesan cheese (optional)
• 2 bunches kale, stems removed and chopped
• 4 shallots, thinly sliced
• 1/4 cup olive oil, for shallow frying shallots

Instructions

1. a. Prepare the grilled tofu by pressing the tofu between two towels or kitchen paper to remove excess moisture. Cut into 8 equal pieces and set aside. b. In a shallow dish, whisk together the cornmeal, flour, garlic powder, onion powder, paprika, salt, and pepper. Dredge each piece of tofu in the mixture, shaking off excess. c. Preheat an outdoor grill or grill pan to medium high heat. Brush the grates with olive oil and add the coated tofu pieces. Grill for about 4 minutes per side until golden brown and crispy. Remove from the grill and set aside. d. In a large pot, bring water to a boil. Slowly pour in the polenta while stirring constantly. Lower the heat and cook according to package instructions until creamy and thickened. Stir in butter and Parmesan cheese if using. Keep warm. e. In a large pan, heat 1/4 cup olive oil over medium high heat. Add the sliced shallots and cook until golden brown and crispy. Remove from the pan and set aside. f. In another pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped kale and cook until tender, about 5 minutes. Season with salt and pepper to taste.

Chef’s Insight

To create a more authentic Southern US brunch experience, consider serving this dish with warm biscuits and homemade jams.

Notes

Adjust the seasoning to taste, as needed. - For a spicier dish, add cayenne pepper or hot sauce to the tofu coating mixture.