Delightful Vegetarian Cuban Breakfast: A Cinematic Culinary Journey

Allergens

None

Ingredients

• 1. 2 medium ripe plantains 2. 4 large eggs 3. 16 oz firm tofu, drained and pressed 4. 2 avocados 5. 1 lime 6. Salt and pepper, to taste 7. 1 tbsp olive oil 8. Fresh cilantro leaves, for garnish

Instructions

1. Peel the plantains and cut into 1/2 inch thick slices. In a large pan over medium heat, cook the plantain slices in 1 tablespoon of olive oil until golden brown on both sides. Season with salt and pepper, and transfer to a plate.
2. Crack the eggs into a bowl, season with salt and pepper, and whisk well. Heat a non stick skillet over medium heat. Pour the egg mixture into the skillet and cook until set but still soft, stirring occasionally. Remove from heat and let cool slightly.
3. Drain and press the tofu between paper towels to remove excess moisture. In a large bowl, crumble the tofu with your hands or use a fork. Season with salt and pepper. Heat a non stick skillet over medium heat, add a bit of olive oil, and scramble the tofu until golden brown and heated through.
4. Cut the avocados in half, remove the pit, and peel off the skin. In a small bowl, mash the avocados with the juice of one lime, salt, and pepper to taste. Set aside.
5. To plate, start with plantain slices fanned out on a plate. Top with scrambled eggs, followed by tofu scramble. Dollop the citrus avocado sauce over the top and garnish with fresh cilantro leaves.

Chef’s Insight

The combination of flavors and textures in this dish truly captures the essence of a Cuban breakfast. Be sure to cook the plantains until they are golden brown and slightly crispy for added appeal.

Notes

For an even more authentic experience, try adding some finely chopped red bell pepper or onion to the tofu scramble.