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!
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!