Vegan Southern Cornbread Dressing

  • Posted on: 18 November 2018
  • By: jessica

When I was a little girl I would visit my grandmother in Rena Lara, Mississippi. She was always in the kitchen, cookin' this, bakin' that. And bless your heart if you ask her for a recipe. Try as she may, she doesn't know how much of this or that she added. Her cooking style was all about intuition and I've realized that's totally where I got it from! 

Today, I got in the kitchen and did my best to recreate her southern cornbread dressing, but with a twist- I made it vegan! I know, I know. That's a carnal sin in the South. But, I always feel better when I eat less meat heavy meals, and I love trying out new methods. 

It's definitely not EXACTLY the same, but I'm so proud of how close I got to my grandmother's flavors and texture. And I'm so excited to share the recipe with you! 


pan of vegan cornbread (follow your favorite recipe)
1 sli
sourdough bread
Onion (diced)
stalks celery (diced)
2 T
firm tofu
1 cn
cream of mushroom soup (make sure it's vegan)
2 cn
Coconut Milk (use the can from the mushroom soup and fill it up twice)
1⁄4 c
silken tofu
2 T
poultry seasoning
1 T
dried sage
1 t
better than boullion
1 T
flax meal
1⁄4 c
vegan buttery spread (melted)


  1. In a large bowl crumble the cornbread & sourdough. Add the crumbled firm tofu, & chopped onion & celery. 
  2. In a high speed blender add the remainder of the ingredients. Pulse a few times until well combined, but not pureed (you want to keep some of the texture). 
  3. Pour the liquid mixture over the cornbread mixture and mix gently by hand until well combined. 
  4. Bake at 375 degrees for 40-50 minutes. 
  5. Enjoy Grandma's Vegan Southern Cornbread Dressing! 


One of my favorite parts of this recipe is the crumbled firm tofu. My grandma would use leftover deviled eggs in her cornbread dressing and the firm tofu mimics that in appearance and texture. Win Win! 


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