If you’re a local or even just a frequent visitor, you know that there are a few things that The Floridian always does right. And vegetarian dishes are at the top of the list. Maybe it’s the creativity of the chef and co-owner Genie McNally or maybe it’s the fresh and local ingredients or maybe it’s a little bit of both. But whatever the reason, we knew we could count on them for some vegetarian deliciousness, and the Cornbread Stack with Tofu was no exception.
A tribute to the coastal/Southern blend of the restaurant’s menu, the Cornbread Stack starts with some cheddar and veggie-stuffed cornbread. It’s then topped with slices of blackened tofu, a drizzle of the housemade Chimichurri Aioli, and some fresh and delicious greens. On the side you’ll get a small jar of house sweet pickled veggies – just the metaphorical cherry on top.
For me, tofu is always a hit or miss. Sometimes it’s out of this world and you couldn’t imagine the dish any other way, and sometimes it feels like it was an afterthought and merely a vehicle for the rest of the ingredients. The Cornbread Stack with Tofu definitely falls into the former category. The blackened tofu has a flavor on its own, a flavor that pairs perfectly with the sweet-but-still-savory taste of the cornbread, a flavor that is only enhanced by the aioli. It’s like this concoction of flavors was made just for it.
Then we have to talk about the cornbread. As any proper Southerner will tell you, cornbread is an art all its own. No matter where you get it, your cornbread should taste like your wizened little grandma just scooped it out of her ancient cast iron skillet. And true to expectations, the cornbread is all you could want it to be. Cozy and delicious, sweet and savory. Once again, The Floridian has lived up to its vegetarian reputation and brought something truly special with the Cornbread Stack. What are you waiting for? Dig in.