The Grit Restaurant Golden Bowl

The Grit Restaurant Golden Bowl

Ready in 45 minutes
7 review(s) averaging 5. 100% would make again

Top-ranked recipe named "The Grit Restaurant Golden Bowl"

Share it:

Perfect comfort food, and good for you too! Rice, veggies, and tofu smothered in delicious gravy - yum! This recipe comes from one of my favorite restaurants of all time, The Grit, in Athens, Georgia. If you are anywhere within a 100 mile radius of Athens, you simply *must* have a meal (or two or several) at The Grit! Alternatively, they also have a fabulous cookbook that is absolutely my favorite and most-used cookbook on my shelf.

"SO GOOD! We make this (both tofu and gravy rice) about once a week. We feed it to everyone we know - especially people who haven't been properly introduced to yummy tofu. We make it from the cookbook, the same recipe, and cook with sesame seed and olive oil. A good dinner and great for the two of us - we half the gravy recipe usually."

- kitkatherine

Ingredients

Are you making this? 
2 cups Cooked brown rice
-- Grit Yeast Gravy --
1/2 cup Vegan margarine; (or butter; 1 stick)
1/3 cup Whole wheat flour
1/3 cup Nutritional yeast; (NOT brewers yeast; nutritional yeast can be found in health foo
1 cup Regular soy milk; unsweetened (make sure to check ingredients - sweet soy milk wil
1/4 cup Soy sauce; (or tamari)
3/4 cup Hot water; (use more as needed to thin the gravy)
1 tablespoon Vegan worcestershire sauce; (or substitute regular if not vegetarian)
Grit-Style Tofu
15 ounces Extra firm tofu
Vegetable oil
Soy sauce
Nutritional yeast
-- Sauteed Vegetables --
1 tablespoon Vegetable oil
1 medium Onion; chopped (you want this to be somewhat chunky)
1 small Red bell pepper; diced (you want this to be somewhat chunky)
1 small Zucchini; halved lengthwise, and then sliced (you want this to be somewhat
1 small Yellow squash; halved lengthwise, and then sliced (you want this to be somewhat
6 medium Button mushrooms; quartered (or other favorite mushrooms)

Original recipe makes 4

Servings  

Preparation

GRIT YEAST GRAVY:

In a large, heavy-bottomed saucepan over medium heat, melt the margarine completely. Stir in flour and yeast until blended and continue to heat roux until mixture begins to bubble. Use only enough heat to maintain vigourous bubbling, whisking constantly for 4 minutes. This is the time required to cook the flour to smoothness, and vigourous whisking is important to avoid burning.

Continue rapid, thorough whisking and add soy milk gradually. The mixture will quickly become thick and custard-like. Combine soy sauce, water, and Worcestershire sauce and add to gravy gradually. Blend well after each addition, and do not add liquid so rapidly that gravy is very thin. If gravy does become thin from the addition of too much liquid, continued cooking will thicken it.

Set gravy aside, and reheat before serving, or hold over very low heat while preparing the rest of the Grit Golden Bowl. Add more water as needed to maintain a good consistency if holding over low heat.

(note: I halved the gravy recipe in The Grit cookbook to come up with these measurements, so you might have to adjust the flour/yeast and water measurements a bit to arrive at the desired consistency (we always make the full amount, because we use the gravy on other things))

GRIT-STYLE TOFU

Cut tofu into cubes smaller than playing dice. Lightly oil a non-stick skillet and place over high heat. Allow oil to heat slightly, and add tofu. Saute, tossing with a non-metal spatula until evenly and lightly golden brown. Sprinkle lightly with soy sauce, saute briefly to further brown tofu. Remove from skillet, draining and discarding any excess fluid.

Rinse and wipe skillet dry, lightly oil and place it over high heat. Allow oil to become very hot and add tofu. Saute tofu, tossing with a non-metal spatula almost constantly until very well browned. Sprinkle with soy sauce to taste. Sprinkle with nutritional yeast to coat tofu cubes and, tossing vigorously, saute for a few seconds and remove from heat. Keep warm in the oven while you finish cooking the veggies.

SAUTEED VEGETABLES

Heat 1 tablespoon vegetable oil over medium-high to high heat. Add onions and saute until soft and translucent. Add bell pepper and saute for 1 or 2 minutes, until slightly cooked, but still firm. Add zucchini and yellow squash, and saute for another minute or two, until squash is slightly cooked but still firm. Add mushrooms and cook until they give up their water. (note- other veggies of your choice can be substituted; onions are always a good base, and the zucchini and yellow squash go well with the gravy, and so we always use these as a base, but we've also used other bell peppers, broccoli, carrots, and peas with tasty outcomes).

TO SERVE

Spoon 1/2 cup of cooked brown rice into a bowl, top with veggies, tofu, and gravy, and enjoy!

For a tasty option, you can also garnish with shredded mild cheddar.

This recipe was put together based on a menu item (The Golden Bowl) at The Grit Restaurant in Athens, Georgia, and uses the following recipes from The Grit Restaurant Cookbook:

* Grit-Style Tofu (page 8)

* Grit Yeast Gravy (page 7)

Notes

One of my favorite all-time recipes! The gravy is good over just about anything you might think to put gravy over, and some other things that you might not have thought of, such as collard greens (and other veggies) or beans and rice. While this is still good with white rice, the brown rice gives a much more substantial base, and a great nutty flavor that complements the tofu and gravy quite nicely.

Credits

Added on Award Medal

being cooked - grit tofu photo by kitkatherine kitkatherine

photo by lizmari lizmari

photo by lizmari lizmari

photo by lizmari lizmari

Calories Per Serving: 624 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for The Grit Restaurant Golden Bowl

I'd rate it:


sign in to add your comment


Recipe ideas by email


Reviews

Add yours!

One of my favorite recipes from one of my favorite Athens, GA restaurants, The Grit! Just how I remember it. Thanks!
efranz 2 years ago
Just like The Grit makes it!
julianash 2 years ago
SO GOOD! We make this (both tofu and gravy rice) about once a week. We feed it to everyone we know - especially people who haven't been properly introduced to yummy tofu. We make it from the cookbook, the same recipe, and cook with sesame seed and olive oil. A good dinner and great for the two of us - we half the gravy recipe usually.
kitkatherine 3 years ago
LOVED the gravy! Well, we loved the whole thing, but that gravy? Would go good on so many things! I did add a bit of teriyaki sauce to the veggies at the end of cooking for a bit of flavor. Not overwhelming, just subtle. We'll be having this again for sure--thanks for sharing!
4 years ago
[I made edits to this recipe.]
lizmari 7 years ago
[I made edits to this recipe.]
lizmari 7 years ago
One of my favorite all-time recipes! The gravy is good over just about anything you might think to put gravy over, and some other things that you might not have thought of, such as collard greens (and other veggies) or beans and rice. While this is still good with white rice, the brown rice gives a much more substantial base, and a great nutty flavor that complements the tofu and gravy quite nicely. [I posted this recipe.]
lizmari 7 years ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free