Hi friends! So, we’re still away in Mexico— making our way back in two(ish?) days. Travel without Marlowe is always great and not so great. We’re happy to be enjoying kid-free adult time, but always miss the crap out of her. But anyway, how about a tropical meal that you can make anywhere– you don’t have to be in Mexico or South Florida to enjoy it? 🙂 We all loved this meal– but this was probably Marlowe’s favorite Blue Apron meal. It had all her favorite things on one plate– the only way should could have been happier was if there was black beans too, haha. Alex and I have been enjoying making Blue Apron meals from time to time while Marlowe is at school, but we knew she would love this one so much that we ordered the family plan box. (The two person box usually suits us fine) Which worked out great, being that we only have three people in this family, Marlowe was super excited to eat all the leftovers the next day too 🙂
I’ve already told you guys about Blue Apron a few times, but it’s really convenient to have everything you need shipped straight to your door. Especially when it’s all your favorite things. It gives our family a chance to try recipes we wouldn’t have thought of otherwise. For instance, we never, ever make plantain mash. I’ve talked about peeling and slicing plantains on the blog before and I have a recipe for them in the book– but for crispy pieces. The mash was a great twist to our already favorite food. And tofu, still one of Marlowe’s favorite foods. We never think or both (?) to put a rub on it. I’m not sure why. It’s too easy! I want to make a cumin/paprika version for Marlowe. She would love that.
This is what I call my “plantain dunking” technique— the one where Alex fears my life, or my limbs, or something. While there are better ways to put items in boiling water, the one where I make Alex nervous is my favorite one.
You’ll need (for two):
1 14 ounce package of extra firm (organic) tofu
2 ripe black plantains
2 cloves garlic (or ten, whatever), minced
1 bunch collard greens, stems removed and rough chop
1 lime, zested and sliced
1 red onion, thin sliced
1 bunch cilantro, leaves picked
1 1/2 inch piece ginger, peeled and minced
1/4 cup coconut milk powder
1 tablespoon jerk spice seasoning blend
Heat oven to 450 F. Heat a medium (salted) pot to boiling. Drain/press tofu and slice into 1/2 inch think planks. Place on sheet pan. add olive oil, salt and pepper and coat with rub. Bake 25 minutes or so, flipping about halfway through.
Peel the plantains and slice into rounds, place in boiling water and cook 9-11 minute, until tender. Drain and return to pot. Turn off heat and smash, add coconut powder, lime zest, and lime juice, salt and pepper to taste.
In a medium pan, heat two tablespoon oil, add onion, garlic, and ginger, season with salt and pepper. Stir occasionally. Cook about 4 minutes until soft. Add collard greens and 2/3 cup water. Season with salt and pepper, stir occasionally, cooking for 12-14 minutes until wilted and water has been cooked off.
Time to plate! Add smashed plantains to plate, top with greens, then tofu, and garnish with cilantro and lime. yum yum yum. Something tropical for you and/or your loved ones 🙂
It’s REALLY great when I get to sit down and share a meal with these two. I don’t get to do it enough since my diet is so extreme and Marlowe started school! And it’s nice to do it with a meal that everyone likes a lot. No one was bummed about this meal at allllll!
Concerned about recycling? No big deal, Blue Apron now offers a recycling program. There are two ways to recycle your Blue Apron packaging:
Use the recycling locator to find recycling options in your community or return your packaging for free to Blue Apron via USPS
Learn more HERE.
Happy family time eating friends! Hope you try this one and love it as much as we did 🙂 Adios <3
*this post is sponsored by Blue Apron (duh).