Meal Kit

BBQ Soul Bowl

With BBQ-Rubbed Tofu, Cheesy Quinoa Grits, and Collards

Prep & Cook Time: 30-40 min.

Difficulty Level: Easy

Spice Level: Mild

Cook Within: 1 days

Contains: Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

I hail from Texas, so I can attest to the reparative powers of a southern meal full of savory BBQ, grits, and luscious collard greens. This much healthier twist is warming and nourishing, while still being stick-to-your-ribs delicious. And unlike its predecessor, this meal is completely cholesterol-free, vegan, and full of quality plant protein and fiber.

In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • 1 Red Onion
  • 1 cup Quinoa
  • 6 oz. Collard Greens
  • 6 oz. BBQ Sauce
  • ¼ cup BBQ Spice Rub
  • 2 Green Onions
  • ¼ cup Nutritional Yeast
  • 2 Garlic Cloves
  • 0.17 fl. oz. Liquid Smoke
  • Info
    ¼ cup Unsweetened Soy Milk
  • 1 Vegetable Bouillon Cube

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

Cooking Guidelines

To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:

  • Steak and Pork 145° F (rest cooked meat, 3 minutes) |
  • Seafood 145° F |
  • Chicken 165° F |
  • Ground Beef 160° F |
  • Ground Turkey 165° F |
  • Ground Pork 160° F
  1. 1

    Prep the Vegetables

    Preheat the oven to 350F and prepare a baking sheet. On a cutting board, finely mince the purple onion and garlic. Wash and chop the collard leaves in to fours (they’ll be too large to appear bite-sized, but that’s okay because they will wilt during cooking). Finely mince the green onion and set aside for garnish. Rinse and drain the tofu and cut in to 1/3-inch thick fillets.

  2. 2

    Make the BBQ Tofu

    In a bowl, place the dry BBQ seasoning and add tofu filets one-by-one, ensuring each filet is completely coated with the spices. Arrange coated tofu filets on baking sheet (allowing some room on the pan for you to add other items toward the end of the baking cycle) and bake in the oven for 15 – 20 minutes. At 15 minutes, flip filets and bake for another 15 – 20 minutes. Toward the last 5-7 minutes of baking, brush both sides of filets with BBQ sauce. Remove tofu from oven and set aside. Coat with more BBQ sauce, if desired.

  3. 3

    Make the Collards

    Bring large pot of water to a boil. Add collard greens, and simmer 5 minutes. Drain.

    Heat 1 Tbsp. olive oil in same pot over medium heat. Add minced garlic, and sauté 1 - 2 minutes, or until golden brown and fragrant. Add drained greens, and sauté 5 minutes, or until tender. Season with salt and pepper, and set aside.

  4. 4

    Prepare the Quinoa Grits

    In a sauce pan, combine the quinoa with 2 cups of water and the veggie bouillon cube and bring to a boil. Cover the saucepan and simmer over low heat until the quinoa is tender and all of the water has been absorbed, about 20 minutes. Stir in half of the minced purple onion (save the rest for garnish), nutritional yeast, liquid smoke, soymilk, and salt and freshly-ground pepper to taste, and consistently stir together over low heat until combined and smooth (about 3 minutes). Remove from heat and set aside.

  5. 5

    Plate the Dish

    In a shallow bowl, line the bottom with a generous dollop of quinoa grits. Add two tofu fillets and collards and garnish with green and purple onion.

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