Caribbean Jerk Tofu
with Summer Greens and Plantains
Cooking time
35 minutes
Servings
2 / 4
Calories
626 /serving
This vegetarian feast has delicious surprises around every corner. We’re making jerk tofu, flavour-packed and perfect for the BBQ or pan-grilling. We’re bringing plantains, coconut milk and lime together in the most delightful way. We’re quickly sautéing rainbow chard and red kale for a stunningly colourful warm summer salad. This dish is easy on the eyes and a knockout for the tastebuds!
We will send you:
- 25g Ginger
- 1 Bunch cilantro
- 2 Garlic cloves
- 1 Lime
- 1 Red onion
- 2 Plantains
- 1/2 Bunch rainbow Swiss chard
- 1/2 Bunch red kale
- 60g Coconut milk powder
- 397g Tofu (extra-firm)
- 1.5 tbsp Jerk tofu spice blend
You will need:
Olive oil
Salt & pepper
Medium pot
Large pan
Zester
Strainer
Total Fat
29 g
Saturated Fat
10 g
Sodium
156 mg
Total Carb
83 g
Sugars
33 g
Protein
25 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Drain the tofu and pat dry with paper towel; cut into ½-inch-thick slices. Zest and quarter the lime. Peel, halve and thinly slice the onion. Peel and mince the ginger and garlic. Separate the stems from the Swiss chard and kale; roughly chop the leaves of both and slice the chard stems crosswise (discard the kale stems). Pick the cilantro leaves off the stems.
Cook & smash the plantains
Peel the plantains; slice into ½-inch-thick rounds. Add to the pot of boiling water and cook, 7 to 9 minutes, until fork tender. Drain and return to the pot. Whisk the coconut milk powder with ¼ cup of warm water (double for 4 portions). Smash the plantains with a fork. Add the lime zest, the juice of two lime wedges (double for 4 portions) and ½ or as much of the coconut milk as you’d like; season with S&P to taste. Set aside in a warm spot.
Cook the aromatics
While the plantains cook, in a large pan (nonstick, if possible), heat a drizzle of olive oil on medium-high. Add the chard stems, onion, garlic and ginger and cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant.
Wilt the greens
Add the chard and kale leaves, and ¼ cup of water to the pan of aromatics (double the water for 4 portions); season with S&P. Reduce the heat to medium and cook, stirring occasionally, 1 to 2 minutes, until slightly wilted. Transfer to a bowl. Wipe out the pan.
Sear the tofu
In the same pan, heat a generous drizzle of olive oil medium-high. Season the tofu slices with S&P and ½ of the spice blend. Fry in a single layer, 1 to 2 minutes per side, until crispy. (Or you can fire up your BBQ on high, oil the grill, and cook for the same amount of time.) Transfer to a paper towel-lined plate. Season immediately with salt and as much of the remaining spice blend as you’d like.
Plate your dish
Divide the smashed plantains and cooked greens between your dishes and top with the tofu. Garnish with the cilantro and remaining lime wedges. Bon appétit!
