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
A note about serious food allergies
This meal is so Southern, it should have its own Outkast song. What's more South than grits, and what's better to the add to them then cheese? (What's better to add to anything than cheese, is a deeper philosophical question.) And tofu may not sound like Dixie, but its blackened and crunchy here. We're sorry, Ms. Jackson, this meal is for real.
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
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, 10 minutes.
While tofu sits, 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.
Make the Grits
Once water in small pot 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 the cheese, butter, and a pinch of salt. 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 red 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 vegetables to a plate. Wipe pan clean and reserve.
Cook the Tofu
In a mixing bowl, combine seasoning blend, cornstarch, ¼ tsp. salt, and a pinch of pepper. Add tofu and gently stir or toss until coated.
Line a plate with a paper towel.
Return pan used to cook vegetables to medium-high heat and add 2 Tbsp. olive oil. Add tofu to hot oil and gently 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.
Transfer 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. Bon appétit!
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