Meal Kit

BBQ Tofu and Grits Soul Bowl

With Southern-Style Collard Greens

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and 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

Crazy busy days. Rude people on the train. Unexpected delays. Sometimes, you just need to come home to a big ol' bowl of soul. This dish features smoky tofu, slathered in BBQ sauce, paired with silky, buttery grits, and down-home collard greens. In addition to giving you a warm, satisfied belly, this meal is cholesterol-free and full of healthy fiber, protein, and antioxidants (thanks, collards!) to keep you humming along.

In Your Box (serves 2)

  • Info
    2 Vegan Butter
  • 1 Vegetable Bouillon Cube
  • Info
    12 oz. Extra Firm Tofu
  • 1 Red Onion
  • 2 Garlic Cloves
  • 6 oz. BBQ Sauce
  • 7 oz. Collard Greens
  • 1 cup Quick-Cooking Polenta
  • 1½ Blackening Seasoning
  • 0.17 fl. oz. Liquid Smoke

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
  • 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 with foil or parchment paper. Peel and mince the purple onion. Mince the 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). Rinse and finely mince the green onion and set aside for garnish. Drain the liquid from the tofu and cut in to ⅓-inch thick fillets.

  2. 2

    Make the BBQ Tofu

    In a mixing bowl, place the Blackening 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 medium-sized pot of water to a boil. Add collard greens and bouillon cube (ensuring it's dissolved), and simmer 5 minutes, until greens are tender and a dark color. Drain greens from the pot and set aside. Heat 1 Tbsp. olive oil in same pot over medium heat. Add minced garlic and liquid smoke, 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

    Make the Grits

    Bring 1 cup of water to a boil. Once boiling, whisk in the cornmeal, stirring continuously until all water is absorbed. Once creamy, add the vegan butter, salt and pepper (freshly cracked is best) to taste. You can also add some red onion to taste, if desired.

  5. 5

    Plate the Dish

    Add a dollop of polenta to the dish. Top with collard greens. Add 3-4 BBQ Tofu filets atop the collards. Garnish with diced red onion and fresh black pepper.

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