Cinematic Vegan Kenyan Brunch: Mouthwatering Sukuma Wiki Quinoa Bowl with Tofu Scramble and Plantain Hash
A flavorful kenyan brunch perfect for vegan eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 cup quinoa, uncooked 2 cups water 1 tablespoon olive oil 4 cups chopped kale or collard greens (Sukuma Wiki) 1 small red onion, finely diced 1 cup cherry tomatoes, halved 1/2 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon nutritional yeast 1 block firm tofu (14 oz) 1 ripe plantain 1 tablespoon coconut oil Lemon wedges, for serving
Instructions
- a. Rinse quinoa under cold water and cook with water in a saucepan until tender and fluffy. Set aside. b. Heat olive oil in a large skillet over medium heat, sauté red onion until translucent. Add Sukuma Wiki and cook for 5 minutes, stirring occasionally. c. In another pan, crumble tofu and cook with nutritional yeast, salt, and pepper until golden brown. d. Slice plantain diagonally and fry in coconut oil until soft and golden. e. Assemble the bowl: layer quinoa, Sukuma Wiki, tofu scramble, and plantains. Garnish with cherry tomatoes.
Chef’s Insight
Savor the harmony of textures in this Kenyan-inspired vegan brunch: crunchy Sukuma Wiki, soft quinoa, and tender plantain slices. The tangy tofu scramble adds a delightful contrast of flavors.
Notes
Adjust seasonings to taste, and feel free to add more heat with a dash of cayenne or chili flakes. Use organic ingredients for a healthier option.