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
When you think of Nashville, you probably think of rolling hills, country music, and… country music. And listening to country music doesn't bring up images of tofu. Well, it should bring up this tofu, this crispy veggie staple spiced perfectly with combined blackened seasoning and butter. 'Taters and slaw form a classic side for a meal that replicates the Nashville hot tradition with something brand new, like the best culinary innovations.
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 Tofu
Line a plate with a paper towel.
Slice tofu widthwise into four equally-sized pieces. Set each piece on its side and halve lengthwise.
Place tofu slices on towel-lined plate. Top with paper towels, then press gently but firmly to remove excess moisture. Set aside at least 10 minutes.
While tofu presses, roast potatoes.
Prepare and Cook Potatoes
Cut potatoes into ½" wedges.
Place potatoes on prepared baking sheet and toss with 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper.
Massage oil into potatoes and spread into a single layer. Roast in hot oven until beginning to brown, 10 minutes.
Remove baking sheet from oven. Flip potato wedges, and roast again until browned and tender, 10 minutes.
Add buttermilk dill seasoning to cooked potatoes and toss to coat.
While potatoes roast, make slaw.
Make Slaw and Make Sauce
Combine slaw, mayonnaise, and a pinch of salt and pepper in a mixing bowl. Set aside.
Place butter in a microwave-safe bowl. Microwave until melted, 30-60 seconds.
Add melted butter, hot sauce (to taste), and blackening seasoning to another mixing bowl. Stir to combine and set aside.
Cook the Tofu
Place a large non-stick pan over medium-high heat and add canola oil. Heat, 2-4 minutes.
Add cornstarch to another mixing bowl. Add tofu strips to bowl, one by one, and toss to coat.
Test oil temperature by adding a pinch of cornstarch to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Add coated tofu to hot pan and cook until browned, 2-3 minutes per side.
Add cooked tofu to mixing bowl with sauce and toss to coat.
Finish the Dish
Plate dish as pictured on front of card. Bon appétit!
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