Delectable Vegan Cuban Brunch: Tofu Scramble & Plantain Hash – A Sensory Feast

Allergens

Soy (in tofu)

Ingredients

• 14 oz firm tofu
• 2 tbsp olive oil
• 1 yellow onion, chopped
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/4 tsp ground turmeric
• Salt and black pepper to taste
• 4 large ripe plantains, peeled and sliced
• 2 tbsp unsweetened coconut oil
• 1/4 cup chopped cilantro

Instructions

1. In a non stick pan, heat olive oil over medium heat. Add onion and bell pepper, cooking until softened, about 5 minutes.
2. Stir in garlic, cumin, smoked paprika, turmeric, salt, and black pepper. Cook for an additional minute, allowing flavors to meld.
3. Crumble the tofu into the pan and cook until it begins to brown and crisp, about 8 minutes.
4. In a separate pan, heat coconut oil over medium high heat. Add plantains, cooking until they are golden brown and caramelized, about 10 minutes.
5. Season the plantains with salt and black pepper to taste. Stir in the chopped cilantro.
6. Serve the tofu scramble and plantain hash together on a plate, garnishing with additional cilantro if desired.

Chef’s Insight

This recipe highlights the vibrant flavors of Cuban cuisine while catering to a vegan diet, offering a satisfying and nutritious meal.

Notes

Feel free to adjust the seasoning to your preference. - For a spicier dish, add jalapeño or chili flakes.