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.
Before You Cook
Chop potatoes large dice
Chop asparagus to 1-inch pieces
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.
While tofu is pressing, prepare ingredients.
Toss potatoes and asparagus with 2 tsp olive oil, ¼ tsp salt and a pinch of pepper. In a medium nonstick pan over medium high heat, add potatoes and asparagus. Cook until browned all over, 2-3 minutes. Transfer to prepared baking sheet and roast in a hot oven until tender, 14-16 minutes.
Remove tofu from paper towel. Brush with dijon mustard and toss in pretzel breading to coat.
"Line a plate with a paper towel.
Place a medium non-stick pan over medium-high heat and add 3 Tbsp. olive oil. Add tofu to hot pan and stir occasionally until golden brown, 6-8 minutes.
Remove to towel-lined plate. "
Wipe pan clean.
In the same pan, combine cheese sauce and sour cream over low heat. Heat only until warmed through.
Finish The Dish
Serve tofu with sauce and vegetable potato mixture.
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