Core the tomatoes and cut a thin slice off each end so the fruit is flat on both ends. Cut into 4 equal slices for large tomatoes or 3 equal slices for medium tomatoes. On a plate, mix the cornmeal, paprika and seasoned salt. Set aside. Place the water and tofu in a food processor or blender and process until smooth. Pour the mixture into a shallow bowl. Pour the oil into a large cast-iron skillet or heavy sauté pan to a depth of 1/2 inch and heat over medium-high heat until bubbling. Working in 2 or 3 batches, dredge the tomato slices one at a time in the tofu wash, allowing the excess liquid to drip back into the bowl. Dredge the tomatoes in the cornmeal mixture and place in the hot oil. Cook until golden brown on each side, about 2 minutes per side. Drain onto paper towels before serving.

For the grits, in a large pot, bring the water and salt to a boil. Whisk in the grits and butter and then allow to return to a boil. Add in the milk. Lower the heat and simmer for 5 minutes, or until creamy. Remove from the heat and whisk in the goat cheese until thoroughly combined. Serve garnished with the basil and the fried green tomatoes.