Meal Kit

Blackened Tofu and Cheesy Grits

with corn and peppers

Prep & Cook Time: 50-60 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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

In Your Box (serves 2)

  • Info
    12 oz. Extra Firm Tofu
  • Info
    2 oz. Shredded Cheddar Cheese
  • 3 oz. Corn Kernels
  • 2 tsp. Blackening Seasoning
  • 2 Green Onion
  • Info
    ⅘ oz. Chipotle Butter
  • 3 Tbsp. Cornstarch
  • 1 Red Bell Pepper
  • ½ tsp. Garlic Salt
  • ½ cup Instant Grits

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

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Small Pot
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

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

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.

  5. 5

    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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