I ate some plantains on vacation. A lot of plantains.
Now that we are back home, I am recreating some of the flavors I enjoyed last month. I have some fun recipe ideas I cannot wait to share.
I’ve never really been a fan of scrambled eggs. Honestly, I’ve not been a big fan of eggs in general. Eggs were one of those things that if I thought about them too much, I couldn’t eat them.
I’ve been loving scrambles lately, though, and these are egg free! Tofu scrambles are nothing new, I know. This one is just so good that I keep making it. I have made it three times in the last week. Once I used a whole block of tofu, doubling the recipe, snacking on leftovers throughout the day.
Wrapping it in a warm corn tortilla blanket.
cuban breakfast scramble
vegan, gluten free
1/2 package extra firm tofu, drained and pressed
1 tablespoon tahini
1 teaspoon soy sauce (organic tamari gluten free)
1 teaspoon cumin
1/2 cup cooked black beans
1 plantain, sliced
1 small sweet potato, baked
1 clove garlic, minced
1/2 cup cooked brown rice
1 tablespoon butter (Earth Balance)
Crumble tofu into bite size pieces with a fork (or hands). Combine tahini, soy sauce and cumin, mix into tofu and set aside to marinate. Prep remaining ingredients – slice sweet potato and plantain. In skillet over medium heat, melt butter. Add tofu, plantain, sweet potato and garlic, saute until garlic has softened. Add black beans, cooked rice and marinated tofu crumbles, combine and cook through.
Serve immediately – as is or wrapped in a corn tortilla. Top with your choice of hot sauce to add some spicy to this sweet and savory dish.