Name: Smoky Oregano Tofu on Herbed Grits
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Cuban
Ingredients: 1 (14-ounce) block extra-firm tofu, pressed and sliced into 8 equal slabs about 1/2-inch thick; 3 tablespoons fresh lime juice; 2 tablespoons olive oil; 3 cloves garlic, minced; 2 teaspoons smoked paprika; 1 1/2 teaspoons dried oregano; 1/2 teaspoon ground cumin; 1/2 teaspoon salt, plus more to taste; 1/4 teaspoon black pepper; 1 cup quick-cooking grits; 4 cups water; 2 tablespoons nutritional yeast; 1 teaspoon ground cumin; 2 tablespoons chopped fresh oregano or cilantro; 1 tablespoon olive oil or vegan butter; Salt and black pepper to taste

Description

Tofu slices marinated in garlic, smoked paprika, oregano, and lime juice grill to juicy, smoky results with Cuban flair. They rest atop quick grits enriched with fresh herbs, cumin, and a touch of nutritional yeast for creaminess. A practical 30-minute dinner perfect for summer grilling.

Cultural Background

This dish draws inspiration from Cuban culinary traditions featuring bold marinades with garlic, oregano, lime, and spices often used in adobo or mojo preparations for proteins. Smoked paprika adds a modern smoky element reminiscent of grilled Cuban street foods while adapting plant-based tofu. Grits, a staple of Southern U.S. cuisine, are enhanced here with cumin and herbs to create a fusion base that complements the Caribbean flavors without traditional tomato or onion elements.

Recipe Info

PREP TIME: 15 minutes
COOK TIME: 15 minutes
TOTAL TIME: 30 minutes
SERVINGS: 4
DIFFICULTY: Easy

Ingredients

1 (14-ounce) block extra-firm tofu, pressed and sliced into 8 equal slabs about 1/2-inch thick
3 tablespoons fresh lime juice
2 tablespoons olive oil
3 cloves garlic, minced
2 teaspoons smoked paprika
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 cup quick-cooking grits
4 cups water
2 tablespoons nutritional yeast
1 teaspoon ground cumin
2 tablespoons chopped fresh oregano or cilantro
1 tablespoon olive oil or vegan butter
Salt and black pepper to taste

Instructions

Press the tofu block between paper towels or in a tofu press for 10 minutes to remove excess moisture, then slice into 8 slabs and place in a shallow dish.
In a small bowl, whisk together the lime juice, 2 tablespoons olive oil, minced garlic, smoked paprika, dried oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, and black pepper to form the marinade.
Pour the marinade over the tofu slices, turning to coat evenly, and let sit for 5 minutes while preparing the grits.
Bring 4 cups water to a boil in a medium saucepan, then slowly whisk in the quick-cooking grits and reduce heat to low.
Simmer the grits, stirring frequently, for 5 minutes until thickened and creamy, then stir in the nutritional yeast, 1 teaspoon cumin, chopped fresh oregano or cilantro, 1 tablespoon olive oil or vegan butter, and salt and pepper to taste; cover and keep warm.
Preheat a grill or grill pan to medium-high heat (about 400°F) and lightly oil the grates.
Grill the marinated tofu slabs for 3-4 minutes per side until lightly charred and heated through, brushing with any remaining marinade.
Divide the herbed grits among 4 plates or shallow bowls, top each with 2 grilled tofu slices, and serve immediately.

Tips

- Press the tofu thoroughly to achieve the best texture and allow maximum marinade absorption for juicy results.
- Avoid overcrowding the grill to ensure even charring without steaming the tofu.
- Substitute dried oregano with fresh if available or use parsley for a milder herb note in the grits.

Nutrition

Calories: 320
Protein: 16g
Carbs: 38g
Fat: 13g