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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
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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.
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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.
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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.
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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.
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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.
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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!