Caribbean Vegetarian Breakfast Fiesta: Island-Inspired Tofu Scramble & Grilled Pineapple

Allergens

Soy, Gluten-free (with care)

Ingredients

• 16 oz extra
• firm tofu
• 2 tbsp olive oil
• 1 large onion, diced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 cup kale, finely chopped
• 1/2 cup nutritional yeast
• 1 tsp turmeric powder
• 1 tsp smoked paprika
• Salt and pepper to taste
• 2 tbsp fresh cilantro, chopped
• 1 pineapple, sliced into rings

Instructions

1. Drain and press the tofu to remove excess liquid. Crumble it into a large bowl. In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the onion, green bell pepper, and red bell pepper, sautéing until tender, about 5 minutes. Stir in the garlic, kale, nutritional yeast, turmeric, smoked paprika, salt, and pepper to taste. Cook for an additional 3 minutes. Transfer the sautéed vegetable mixture to the bowl with crumbled tofu. Add another tablespoon of olive oil and mix well until fully combined. In a separate pan or grill, cook the pineapple slices over medium heat for 2 3 minutes per side until slightly caramelized and golden. Plate the tofu scramble in portions, top with fresh cilantro, and serve alongside grilled pineapple rings.

Chef’s Insight

The contrast of textures and flavors in this Caribbean breakfast will leave you craving more!

Notes

Enjoy the vibrant flavors of the Caribbean with this satisfying vegetarian breakfast dish.