Vegan Cuban Breakfast: Tofu Scramble & Plantain Skillet

Allergens

Contains no common allergens unless specified.

Ingredients

• 14 oz firm tofu, drained and crumbled 2 medium ripe plantains, peeled and sliced 1/4 cup vegetable broth 1/4 cup unsweetened almond milk 1 tbsp nutritional yeast 1/4 tsp turmeric powder 1/4 tsp smoked paprika 1/4 tsp black salt (kala namak) Salt and pepper, to taste 2 tbsp olive oil, divided Optional: fresh cilantro for garnish

Instructions

1. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced plantains and cook until golden brown on both sides, about 5 7 minutes. Remove from pan and set aside.
2. In another non stick skillet, add the remaining tablespoon of olive oil. Sauté the crumbled tofu with vegetable broth, almond milk, nutritional yeast, turmeric, smoked paprika, black salt, salt, and pepper until the liquid has evaporated and the tofu is golden brown, about 7 9 minutes.
3. To serve, divide the tofu scramble onto four plates and top with the plantain slices. Garnish with fresh cilantro if desired.

Chef’s Insight

The combination of flavors and textures in this vegan Cuban breakfast makes it an irresistible dish that even non-vegans will love!

Notes

Feel free to adjust the spices and seasonings to your taste preferences, or add some cooked beans for added protein and texture.