• Home
  • About
  • Recipes
    • Baking + Sweet
      • Bread
      • Biscuits + Scones
      • Bars & Brownies
      • Cakes
      • Cookies
      • Custards + Puddings
      • Muffins
      • Pies & Tarts
    • Breakfast
      • Toasts
      • Oats
      • Granola
      • Pancakes
    • Beans + Grains + Bowls
    • Dips + Spreads + Toppings
    • Pasta
    • Salads + Soups
    • Snacks + Sides
    • Vegetables
    • Vegetarian Proteins
    • Fish
    • Special Diets
      • Dairy Free
      • Gluten Free
      • Vegetarian
      • Vegan
  • The Cookbook!
  • The Blog
  • Newsletter
  • Nav Social Icons

  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Justine Doiron

just real good food

Dairy Free, Gluten Free, Recipes, Special Diets, Vegan, Vegetables, Vegetarian, Vegetarian Proteins · September 9, 2022

Cornmeal Crusted Tofu & Grilled Green Tomatoes

Jump to Recipe Print Recipe

“Fried Green Tomatoes” is my favorite movie (or at least one of them), and this cornmeal crusted tofu recipe with grilled green tomatoes is like my version of that movie, but in recipe form. This is peak comfort food, it just feels like a warm hug. And yes, it does take a bit of effort to make, but that effort just means there is so much love in the recipe. Plus, you can always twist and tweak it a bit to make it a bit more doable on a weekday.

This cornmeal crusted tofu recipe is perfect if you are a vegetarian searching for some comfort food, a person who is overrun with green tomatoes and has no clue what to do with them, or if you are just looking for a new and unique way to use green tomatoes. This recipe fits the bill for all of those needs, and is delightfully (and accidentally!) plant-based. Add a hot tahini sauce on top and you have my favorite version of comfort food in a bowl.

Table of contents

  • Ingredients you’ll need for this cornmeal crusted tofu recipe
  • How to prepare the cornmeal tofu batter
  • The best way to fry tofu
  • How to prepare the grilled green tomatoes
  • Mixing together the grilled green tomatoes
  • How to make the hot tahini sauce
  • Serving suggestions for the cornmeal crusted tofu recipe
  • Looking for other vegetarian protein recipes?

Ingredients you’ll need for this cornmeal crusted tofu recipe

FOR THE CORNMEAL CRUSTED TOFU

  • 1 15 ounce block of extra firm tofu
  • 2 tbsp flax meal
  • 6 tbsp water
  • 1/3 cup breadcrumbs
  • 1/3 cup yellow cornmeal
  • 1/2 tsp each of kosher salt, cumin, smoked paprika and chili powder, black pepper
  • 1/8 tsp cayenne pepper
  • 1/2 cup whole wheat flour
  • Sunflower oil as needed

FOR THE GRILLED GREEN TOMATOES

  • Sunflower oil as needed
  • 3 medium green tomatoes
  • 3 stalks scallions
  • 1/2 lemon for juicing
  • Kosher salt to taste

FOR THE HOT TAHINI

  • 1/4 cup tahini
  • 2 tbsp Frank’s Red Hot or your preferred hot sauce
  • 1/2 lemon for juicing
  • Kosher salt to taste

How to prepare the cornmeal tofu batter

This batter is simple enough, but gives you a really homey, rich, cornmeal flavor. Here is how I suggest prepping the batter:

  • Cut the tofu into equal squares or triangles, each of the same size and height. Spread these evenly on a sheet of paper towels, cover with more paper towels and weigh them down with a baking sheet (you can add books or a heavy object on top to weigh it down) to get out any excess moisture.
  • While the tofu is pressing, get out three shallow bowls. In one bowl whisk together the flax and water to make a flax egg, in the second bowl mix together the cornmeal, breadcrumbs, spices, salt and pepper. If you need this breadcrumb mixture to be a bit finer, feel free to toss it in a blender for a few seconds. In the last bowl add the whole wheat flour.
  • Using one hand for wet and one for dry, dip the tofu pieces first in the flour to lightly coat, then in the flax egg, and then in the cornmeal breadcrumbs. Set all the prepared pieces aside.

The best way to fry tofu

There are lots of ways to make tofu, but I love shallow frying it. Think of it as pan searing with just a bit more oil. Here is how I do it for this recipe – Fill a cast iron with 1″ of sunflower oil and let the oil get to 350°F. Shallow fry the tofu in batches, about 2 minutes on each side or until they are golden and crispy. Let them drain on paper towels and set aside.

How to prepare the grilled green tomatoes

This part is the most fun part of the recipe in my opinion – you can use a grill pan, or if you are already grilling, use the whole grill! This imparts a charred flavor on the tomatoes, playing off their natural bitterness and making something really special.

So to do this, cut the tomatoes into quarters or eighths. Lightly oil a grill pan and “grill” then on each side for about 2-3 minutes or until you see char marks.

Mixing together the grilled green tomatoes

Here you just slice the scallions and add them to a bowl. Squeeze in the lemon juice, and then pour in the grilled green tomatoes. Toss to coat and season with salt as needed. Taste and adjust as you like – this part is up to you!

How to make the hot tahini sauce

You know I LIVE for an easy sauce. To make this sauce just whisk together the following ingredients. You want it to be spicy and drizzly:

  • 1/4 cup tahini
  • 2 tbsp Frank’s red hot or your preferred hot sauce
  • 1/2 lemon for juicing
  • kosher salt to taste

Serving suggestions for the cornmeal crusted tofu recipe

I really recommend serving this cornmeal crusted tofu with rice. It just feels like peak comfort food with some white rice to balance it all out. This recipe serves four, but could also just be for 2-3 hungry people.

So plate with rice first, then tomatoes, then the tofu and a drizzle of hot tahini. Serve warm!

Looking for other vegetarian protein recipes?

Lemon Dill & Red Pepper Beans
These Lemon Dill & Red Pepper Beans are one of my favorite things to make in the early fall. They use peppers in their peak season, utilizing two sweet and one hot to make the beans truly balanced. Add dill, lemon and a bit of vegan (or normal!) feta and you have the perfect wholesome comfort meal.
Check out this recipe
Crispy Tofu & Cilantro Soup
This soup doesn't use a stock pot, but is still packed with flavor. It's spicy, citrusy, tangy and when you pour it over crispy tofu, it turns into something comforting and amazing.
Check out this recipe
Chili Tofu Scramble
We've all seen the tofu scramble that are trying to look like eggs, but this recipe is a tofu scramble that is allll about the flavor. It uses chili powder, cumin, coriander, paprika and red pepper flakes to maximize flavor and achieve a gorgeous red color. Make it once and add it to everything!
Check out this recipe

And that’s it for this cornmeal crusted tofu and grilled green tomatoes!

If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.

And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.

Cornmeal Crusted Tofu with Grilled Green Tomatoes & Hot Tahini

This dinner is my love letter to fried green tomatoes. But this time it's the tofu that is battered and fried, and the tomatoes lend themselves to a smokey char that perfectly pairs with the crispy cornmeal tofu. Add a hot tahini sauce and it's a perfect, comforting dinner.
Print Recipe Pin Recipe
Prep Time:30 minutes mins
Cook Time:26 minutes mins
Course: Main Course
Cuisine: American
Keyword: cornmeal, green tomatoes, tofu
Servings: 4 servings

Equipment

  • 1 rice cooker
  • 1 grill pan or grill
  • 1 cast iron skillet
  • 1 chef's knife

Ingredients

  • 1 & 1/2 cups short grain white rice uncooked

For the cornmeal crusted tofu

  • 1 15 ounce block of extra firm tofu
  • 2 tbsp flax meal
  • 6 tbsp water
  • 1/3 cup breadcrumbs
  • 1/3 cup yellow cornmeal
  • 1/2 tsp each of kosher salt, cumin, smoked paprika and chili powder, black pepper
  • 1/8 tsp cayenne pepper
  • 1/2 cup whole wheat flour
  • sunflower oil as needed

For the grilled green tomatoes

  • sunflower oil as needed
  • 3 medium green tomatoes
  • 3 stalks scallions
  • 1/2 lemon for juicing
  • kosher salt to taste

For the hot tahini

  • 1/4 cup tahini
  • 2 tbsp Frank's red hot or your preferred hot sauce
  • 1/2 lemon for juicing
  • kosher salt to taste

Instructions

  • First cook the rice in a rice cooker according to package instructions. Set this aside.
  • Next, prep the tofu. Cut the tofu into equal squares or triangles, each of the same size and height. Spread these evenly on a sheet of paper towels, cover with more paper towels and weigh them down with a baking sheet (you can add books or a heavy object on top to weigh it down) to get out any excess moisture.
  • While the tofu is pressing, get out three shallow bowls. In one bowl whisk together the flax and water to make a flax egg, in the second bowl mix together the cornmeal, breadcrumbs, spices, salt and pepper. If you need this breadcrumb mixture to be a bit finer, feel free to toss it in a blender for a few seconds. In the last bowl add the flour.
  • Using one hand for wet and one for dry, dip the tofu pieces first in the flour to lightly coat, then in the flax egg, and then in the cornmeal breadcrumbs. Set all the prepared pieces aside.
  • Fill a cast iron with 1" of sunflower oil and let the oil get to 350°F. Shallow fry the tofu in batches, about 2 minutes on each side or until they are golden and crispy. Let them drain on paper towels and set aside.
  • Lastly, make the grilled green tomatoes. Cut the tomatoes into quarters or eighths. Lightly oil a grill pan and "grill" then on each side for about 2-3 minutes or until you see char marks.
  • Thinly slice the scallions and add them to a bowl. Squeeze in the lemon juice, and then pour in the grilled green tomatoes. Toss to coat and season with salt as needed.
  • Make the hot tahini by whisking together all the sauce ingredients, add hot sauce and salt as needed.
  • By now the rice should be done, so plate with rice first, then tomatoes, then the tofu and a drizzle of hot tahini. Serve warm!

Posted In: Dairy Free, Gluten Free, Recipes, Special Diets, Vegan, Vegetables, Vegetarian, Vegetarian Proteins

You’ll Also Love

Justine Snacks Whipped Coffee Cake RecipeWhipped Coffee Cake
Roasted Cabbage Salad with Sesame Honey Red Onions
Flaxseed Crackers
Next Post >

Lemon Parmesan Chickpea Crisps

Primary Sidebar

Hey! I'm Justine. A recipe developer, highly dedicated eater, and bread enthusiast with an archive of both savory and sweet. This is where I store all my recipes, feel free to take a look around!
  • Broken Plane Cocktail

  • Radio Bakery Sourdough Focaccia

  • Avocado Chickpea Salad with Tzatziki-Style Dressing

  • How to Make Ice Cream with the KitchenAid Ice Cream Attachment

  • Homemade Butter

Latest on Instagram

48 hours in Parma with @barillaus It felt like n 48 hours in Parma with @barillaus 

It felt like not nearly enough time, but I’ll add a list of favorites to the newsletter this week! (then look out for my post with Barilla, where the sauce literally gets made)

#hosted
Grilled corn with Smoky Sesame Hot Honey and @athe Grilled corn with Smoky Sesame Hot Honey and @athenosfeta chunks, my favorite summer side to serve right now #AthenosPartner

The salty Athenos Feta Chunk just proves that #FoodNeedsFeta because this corn would feel a little naked without it. While the sesame hot honey is one of my favorite things, it needs a little saltiness from the feta to make it sing. Sweet corn, salty feta, hot honey - work so well together.

Athenos Fets chunks are some of my favorite cheese to purchase, it’s so versatile and can really be a topper for anything. You can find it in your grocery store and I hope this recipe makes it to one of your summer parties! 

#FoodNeedsFeta

https://justinesnacks.com/grilled-corn-with-sesame-hot-honey-feta/
same sentence, different font https://justinesnac same sentence, different font

https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#focaccia #sourdoughfocaccia
Zucchini girl summer, meet smoky tomato quinoa 🤝

https://justinesnacks.com/smoky-tomato-quinoa-with-tilapia/
had @radiobakerynyc focaccia months ago, fell in l had @radiobakerynyc focaccia months ago, fell in love, spent five weeks reverse engineering it, bought the exact pan they use, and yes I’ll get a microphone. 

Full recipe at: https://justinesnacks.com/radio-bakery-sourdough-focaccia/

#sourdoughfocaccia
I love how I wait until it’s very hot outside to I love how I wait until it’s very hot outside to upload this, but tteokbokki is a year round food!!

https://justinesnacks.com/summer-tomato-tteokbokki/

Also one correction note** tteok means rice cakes and tteokbokki is the simmered version I believe!
I like it when salads just look like gigantic dips I like it when salads just look like gigantic dips

https://justinesnacks.com/avocado-chickpea-salad-with-tzatziki-style-dressing/

#cookingforone
  • About
  • Privacy Policy
  • Contact Me

Copyright © 2025 Justine Doiron · Theme by 17th Avenue