Vegan Nigerian Breakfast Bowl: Tofu Scramble, Plantain Chips, and Sweet Potato Puree

Allergens

Soy (from tofu)

Ingredients

• 1 block firm tofu (14 oz)
• 2 large sweet potatoes
• 3 ripe plantains
• 1/2 cup nutritional yeast
• 1 tbsp ground turmeric
• 1 tbsp smoked paprika
• 1/2 tsp black salt
• 1/4 cup vegetable oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Drain and press the tofu to remove excess water. Crumble into a large bowl.
3. In a small bowl, mix together nutritional yeast, turmeric, smoked paprika, black salt, salt, and pepper. Sprinkle the seasoning mixture over the crumbled tofu and toss until evenly coated.
4. Slice the sweet potatoes into 1/2 inch rounds and place on one half of the prepared baking sheet. Drizzle with 1 tablespoon of vegetable oil and bake for 20 minutes or until tender.
5. Peel the plantains, slice into 1/4 inch thick rounds, and arrange on the other half of the baking sheet. Drizzle with 2 tablespoons of vegetable oil and bake alongside the sweet potatoes for 20 minutes, flipping halfway through, until golden brown and crispy.
6. In a non stick pan, sauté the seasoned tofu over medium heat until heated through and slightly golden, about 5 minutes.
7. Mash the cooked sweet potatoes with a fork or potato masher until smooth.
8. To serve, place a generous scoop of mashed sweet potatoes in the center of a bowl, surround it with crispy plantain chips, and top with the tofu scramble. Garnish with fresh parsley.

Chef’s Insight

Experiment with different spices to customize the flavor of your tofu scramble.

Notes

Feel free to adjust the seasonings according to your taste preferences.