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
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.
You Will Need
Large Non-Stick Pan
Before You Cook
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
Prepare the Ingredients
Stem, seed, remove ribs, and cut red bell pepper into 1" dice.
Trim and thinly slice green onions on an angle, keeping white and green portions separate.
Line a plate with a paper towel. Cut tofu into 1" dice and place on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Let tofu sit, 5-10 minutes.
Make the Grits
Bring 2 cups water to a boil in a small pot. Once water is boiling, stir in grits and garlic salt. Reduce heat to low and stir constantly until grits are smooth, 3-4 minutes.
Remove from burner and stir in half the cheese (reserve remaining for garnish) and butter. Cover and set aside.
If grits stiffen, return to medium heat and stir in water, 1 Tbsp. at a time, until desired consistency is reached.
Cook the Vegetables
Place a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, white portions of green onions, and bell pepper to hot pan. Stir occasionally until tender, 5-8 minutes.
Add corn and a pinch of salt and pepper. Stir occasionally until heated through, 1-2 minutes.
Transfer mixture to a plate. Wipe pan clean and reserve.
Cook the Tofu
Transfer tofu to a mixing bowl and toss with blackening seasoning, cornstarch, ¼ tsp. salt, and a pinch of pepper. Line a plate with a paper towel.
Return pan used to cook vegetables to medium-high heat and add 6 tsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes. Don't rush cooking the tofu; it will need the complete cooking time for the correct crispness.
Remove to towel-lined plate.
Finish the Dish
Plate dish as pictured on front of card, topping grits with tofu and vegetables. Garnish with green portions of green onions and remaining cheese. Bon appétit!
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