Crispy Tofu and Roasted Veggies over Grits

Here lately I've been on a grits kick.  I've been eating grits for breakfast almost every morning so I decided to change things up a bit.  I created this simple little dish that's perfect for a late breakfast or lunch.  The crispy tofu bites and roasted veggies go really well served over the grits.  I like to sprinkle on a little nutritional yeast in my grits for an added cheese flavor.

What You Will Need:
2 medium sized yellow squash, cut into bite sized pieces
2 medium sized zucchini, cut into bite sized pieces
1/2 onion, sliced
1 can black beans, rinsed and drained
1 package of extra-firm tofu, drained and cut into bite sized cubes
3/4 cup panko breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons nutritional yeast
1/4 teaspoon mustard powder
3+ tablespoons olive oil
Salt and Pepper
Grits

1. Preheat oven to 450 degrees.  Put the sliced squash and zucchini, onion, and black beans in a large baking dish. Drizzle a little olive oil on top and then sprinkle a pinch of salt and pepper and 1/2 teaspoon of garlic powder on the veggies.  Mix together.  Bake for about 20 minutes, or until the veggies are cooked through.

1. While the veggies are roasting in the oven, cut up the tofu in bite-sized cubes.  In a small bowl, mix together the remaining garlic powder, nutritional yeast, onion powder, mustard powder, breadcrumbs, and a pinch of salt and pepper.  In a separate small bowl add the olive oil.  Take the tofu bites and lightly cover each side in a bit of the oil, and then dredge through the breadcrumb mixture. (I just put it on a fork and lightly dip each side in the oil, and then run it through the breadcrumb mixture).  Place each breaded bite on a baking pan.  Bake at 400 degrees for 15 minutes, flip and bake an additional 20 minutes.  

1. Cook grits according to package directions and then serve the roasted veggies and tofu bites on top of the grits.