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Make the cajun spice blend by combining everything in a jar.
For the coleslaw: Mix the cabbage, vegan mayo, white vinegar, dijon mustard, 1 tsp cajun seasoning, and 1 tsp sugar together and store in the fridge.
For the cheesy grits: Bring 3 cups water, 1 cup plant milk, and ½ tsp salt to a boil. Reduce to low, add 1 cup polenta, and whisk for ~15 min until thick. Stir in ½ heaping cup vegan cheddar cheese shreds, 1 tbsp nutritional yeast, 1 tbsp vegan butter, and a dash of cayenne. Cover until ready to serve.
For the soy curls: Soak 4 oz soy curls in hot water or broth ~10 min, drain, and cook in 1 tbsp olive oil in a skillet on medium heat until crisp. Add 1 ½ to 2 tbsp cajun seasoning and cook a few more minutes. Melt 2 tbsp vegan butter, mix with 1 tbsp honey and ½ lemon juice, and stir it into the pan on low heat. Add ¼ cup chopped parsley and coat everything evenly. Remove from heat.
Serve everything in a cozy bowl with fresh jalapeño slices and lime wedges.