Exquisite Vegan Cuban Breakfast: Tostones, Chimichurri, and Avocado Toast
Discover this exquisite vegan take on a traditional Cuban breakfast, featuring crispy tostones, zesty chimichurri, and creamy avocado toast. Enjoy the perfect balance of textures, aromas, and flavors in this mouthwatering dish suitable for vegetarians.
Allergens
N/A
Ingredients
- 2 green plantains
- 1/4 cup vegetable oil for frying
- Salt to taste
- 2 slices whole grain bread
- 1 ripe avocado
- 1 lemon
- Fresh cilantro leaves and stems for garnish
- Chimichurri sauce (recipe follows) Chimichurri Sauce:
- 1 cup fresh parsley, chopped
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Peel the plantains and slice them into 1/2 inch thick rounds.
- Heat vegetable oil in a frying pan over medium heat. Fry plantain slices until golden brown, then drain on paper towels. Season with salt.
- Toast whole grain bread slices to your desired level of crispness.
- Mash avocado and season with salt, lemon juice, and a drizzle of olive oil.
- Assemble the dish by placing two fried plantains on each plate, followed by toast covered in mashed avocado. Drizzle chimichurri sauce over the top and garnish with fresh cilantro leaves and stems.
Chef’s Insight
The key to perfect fried plantains is ensuring the oil is at the right temperature for frying.
Notes
Be sure to use ripe but firm plantains for this recipe to ensure they hold their shape when fried.