Savory Breakfast Bowl with Balsamic Collard Greens, Tofu Bacon, and Cheesy Grits

Savory Breakfast Bowl with Balsamic Collard Greens, Tofu Bacon, and Cheesy Grits

Start the day off right with a delicious, savory vegan breakfast bowl! Boasting a serving of whole grains, cruciferous veggies, and beans, this bowl is sure to keep you full well until lunch. Oil-free, whole foods, plant-based, and gluten-free if tamari is used in place of soy sauce.

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Savory Breakfast Bowl with Balsamic Collard Greens, Tofu Bacon, and Cheesy Grits

Yield: 4

Author: Courtney Crary

prep time: 3 hourcook time: 15 Mtotal time: 3 H & 15 M

Start the day off right with a delicious, savory vegan breakfast bowl! Boasting a serving of whole grains, cruciferous veggies, and beans, this bowl is sure to keep you full well until lunch. Oil-free, whole foods, plant-based, and gluten-free if tamari is used in place of soy sauce.

ingredients:

For the Cheesy Grits

• 1 cup polenta (aka grits)
• 3 cups water
• 1/2 -1 cup plain, unsweetened soy milk
• 3 Tbsp nutritional yeast
• 1 Tbsp white mellow miso
• 1/2 tsp garlic powder
• 1/4 tsp salt (or more to taste)

For the Tofu Bacon

• 16 oz extra firm tofu, drained and pressed
• 1 Tbsp tomato paste
• 1/4 cup soy sauce or tamari
• 1/4 cup pure maple syrup
• 1 Tbsp liquid smoke
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

For the Balsamic Collard Greens

• 1 Bunch Collard Greens, roughly chopped, washed, and dried
• 4 cloves Garlic, diced
• 2 Tbsp Balsamic vinegar
• 1 Tbsp Liquid Smoke

instructions:

How to cook Savory Breakfast Bowl with Balsamic Collard Greens, Tofu Bacon, and Cheesy Grits

For the Tofu Bacon

1. Slice the block of pressed tofu into roughly 1/4 inch slices.
2. In a small bowl, whisk together the remaining ingredients.
3. Place the tofu slices in a shallow dish and pour over the marinade.
4. Allow to marinate for 2- 24 hours, turning the slices over occasionally.
5. Once the tofu has marinated, heat a non-stick pan over medium heat.
6. Add the tofu to the pan, without allowing the slices to overlap (you may need to do a few batches).
7. Allow the tofu to cook for 2 minutes without poking or prodding, then flip them over and repeat on the other side.

For the Cheesy Grits

1. In a small sauce pan, bring the water and salt to a boil.
2. Carefully whisk the miso paste into the boiling water.
3. Add the grits, nutritional yeast, and garlic powder.  
4. Reduce heat to low, stir to combine, and cover.
5. Cook on low for 5 minutes, stirring occasionally.
6. Remove from heat.
7. Slowly stir in the soy milk until you reach your desired consistency.

For the Balsamic Collard Greens

1. Heat a large non-stick pan over medium heat.
2. Add the garlic, balsamic vinegar, and liquid smoke.
3. Cook, stirring frequently, until the garlic is fragrant (less than a minute).
4. Add the collard greens and cook, stirring occasionally, for a few minutes or until they soften and turn bright green.  Remove from heat.

Calories

258.27

Fat (grams)

9.74

Sat. Fat (grams)

2.75

Carbs (grams)

28.52

Fiber (grams)

4.01

Net carbs

24.50

Sugar (grams)

15.38

Protein (grams)

18.72

Sodium (milligrams)

1651.30

Cholesterol (grams)

7.03

Did you make this recipe?

Tag @notlikemama on instagram and hashtag it #notlikemama

Created using The Recipes Generator

About the recipe:

Let’s be honest: I am a little white girl from Montana. Do I have a lifetime of experience eating grits and collard greens? No! HOWEVER, moving to New York City for grad school opened my eyes to a world of marvelous cuisine.

During my first few years in the city, I lived in Queens with a few fellow grad students. One was from Tennessee. She didn’t cook very often, but when she did, she graciously shared her creations. I can thank her for introducing me to Brussels Sprouts and grits.

After grad school, my new husband and I moved to Brooklyn- just down the street from a Mom and Pop style Soul Food restaurant. We weren’t vegan yet, and often popped down for a quick dinner of delicious rice and beans, collards, corn bread, and chicken. While we can no longer eat there, I am grateful for the exposure to those new types of food, especially the collard greens.

I’ve been wanting to find ways to incorporate more cruciferous veggies into my diet, and thought that having a big bowl of grits and collard greens on the weekend would be a great option. I added the tofu bacon to make it a bit more hearty. While this makes a great breakfast or brunch, we’ve also enjoyed this meal at dinner.

RECIPE NOTES:

1. Press the tofu before marinating by wrapping it in a clean cloth or a few paper towels. Put a heavy book or a small stack of plates on top and allow to sit for at least 15 minutes.

2. Allow the tofu to marinate in the fridge for as long as possible- up to 24 hours.

3. Make sure your non-stick pan is hot before cooking the tofu! Test it by dripping in a few drops of water. If the water immediately sizzles and dances around the pan, it’s ready.

4. Do make sure the collard greens are mostly dry after they’ve been washed. A salad spinner works great. Greens that are still wet dilute the vinegar and liquid smoke, yielding a more bland flavor.

5. Cooking the garlic with the vinegar and liquid smoke helps the garlic cook without sticking and allows the vinegar and liquid smoke to thicken, helping it stick to the collard greens.

6. Use enough soy milk to yield your desired consistency of grits. They do tend to thicken up as they sit, so add a bit more milk than seems necessary.

7. I like to top this bowl with a drizzle of balsamic vinegar and a crack of black pepper.

These filling breakfast bowls will power your family through a normal day at school and work, or an adventure-packed Saturday on the slopes and trails! If you remember to marinade the tofu the night prior, breakfast will come together in under 20 minutes!

If you make this recipe, I want to know! Tag me on Instagram @notlikemama so I can see your creations!

Happy Cooking,

Courtney