• 1 14-ounce package extra-firm tofu, drained and pressed*
  • 1 batch homemade BBQ sauce, or 1 cup store-bought BBQ sauce
  • 1 package Dr. Praeger’s Sweet Potato Hash Browns
  • 1 cup dry corn grits
  • 1/4 cup nutritional yeast
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1-2 tablespoons olive oil or vegan butter
  • 1 bunch collard greens, thinly sliced
  • 2 cloves garlic, minced
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon liquid smoke
  • 1/2 cup pickled onions (optional)


Serves: 4
Cook Time: 45 minutes

  1. Preheat oven to 400F. Lightly grease a baking sheet.
  2. Chop tofu into 1-inch cubes. Place onto the baking sheet in a single layer. Bake for 20-25 minutes, until crispy. Place tofu in a large bowl. Add BBQ sauce; stir to coat tofu evenly.
  3. Increase oven heat to 450F. Prepare Dr. Praeger’s Sweet Potato Hash Browns according to package directions.
  4. While the tofu and hash browns are baking: in a medium saucepan, add 3 cups water; bring to a boil. Add corn grits; reduce heat to simmer and cook for 5 minutes, stirring. Remove from heat. Add nutritional yeast, salt, and pepper; stir.
  5. In a medium skillet over medium heat, add oil or vegan butter. When hot, add collard greens. Cook for 5-7 minutes, stirring. Add garlic; cook for 1 minute, making sure not to burn the garlic. Add paprika and liquid smoke; season to taste with salt and pepper.
  6. To arrange bowls, add tofu, sweet potato hash browns, grits, and collard greens. Top with pickled onions, if desired.