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Chef Meagan Side Blackened Tofu Steak
Out of stock
Blacked Cleveland Tofu Steak w/ Corn Arugula Salad
A flavorful and healthy addition to any meal; Add to soups, salads, and entrees!
2 Options:
Single Tofu = Single Serving
Double Tofu = Double Serving
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Ingredients:
Cleveland Tofu (water, soybeans, calcium sulfate, glucono delta lactone), Lemon juice, Dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil. Salt, Chili Pepper and Other Spices, Paprika (as color), Dehydrated Onion, Dehydrated Garlic, Red Pepper, kosher salt, canola oil, olive oil.
Salad- Grilled Corn, Arugula, Roasted Poblano, roasted tomatoes (olive oil, garlic, kosher salt, pepper), Roasted Bell Peppers, Onions, Garlic, Cilantro, Coriander, Cumin, Smoked Paprika, Kosher Salt. Cilantro Vinaigrette- Apple Cider Vinegar, Lime Juice, Cilantro, Canola Oil, Olive Oil, Garlic, Brown Sugar, Kosher Salt, White Pepper.
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Heating Instructions:
Pre-heat the oven to 400 degrees and oil or pan spray a baking dish. Place the protein into the dish, with the au jus to keep the protein tender. Foil the dish and bake the protein until it reaches the internal temperature of 165 (chicken) or 145 (tofu). While the protein is cooking, mix together the corn base and the fresh arugula with the dressing.
Gluten-Free, Dairy-Free, Vegan
ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!
KEEP REFRIGERATED
A flavorful and healthy addition to any meal; Add to soups, salads, and entrees!
2 Options:
Single Tofu = Single Serving
Double Tofu = Double Serving
---
Ingredients:
Cleveland Tofu (water, soybeans, calcium sulfate, glucono delta lactone), Lemon juice, Dijon mustard (distilled white vinegar, mustard seed, water, salt, white wine, citric acid, tartaric acid, sugar, spices), garlic, onion, basil, kosher salt, white pepper, canola oil, olive oil. Salt, Chili Pepper and Other Spices, Paprika (as color), Dehydrated Onion, Dehydrated Garlic, Red Pepper, kosher salt, canola oil, olive oil.
Salad- Grilled Corn, Arugula, Roasted Poblano, roasted tomatoes (olive oil, garlic, kosher salt, pepper), Roasted Bell Peppers, Onions, Garlic, Cilantro, Coriander, Cumin, Smoked Paprika, Kosher Salt. Cilantro Vinaigrette- Apple Cider Vinegar, Lime Juice, Cilantro, Canola Oil, Olive Oil, Garlic, Brown Sugar, Kosher Salt, White Pepper.
---
Heating Instructions:
Pre-heat the oven to 400 degrees and oil or pan spray a baking dish. Place the protein into the dish, with the au jus to keep the protein tender. Foil the dish and bake the protein until it reaches the internal temperature of 165 (chicken) or 145 (tofu). While the protein is cooking, mix together the corn base and the fresh arugula with the dressing.
Gluten-Free, Dairy-Free, Vegan
ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!
KEEP REFRIGERATED
Chef Meagan's Food Truck
FARM TO FOOD TRUCK & FOOD TRUCK TO FARM
"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
-Chef Meagan
-Chef Meagan
Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.
Chef's Bio
Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.
Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.
Customer Review
I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking.
-Kim
Customer Review
I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking.
-Kim
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