Cuban Breakfast Scramble - a flavorful variation of the savory breakfast standard - a reminder of a sunny tropical vacation that you can revisit anytime.
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
dairy, egg, and gluten free, vegan
YIELD: two servings
½ package extra firm tofu, drained and pressed
1 tablespoon tahini
1 teaspoon soy sauce (organic tamari gluten free)
1 teaspoon cumin
½ cup cooked black beans
1 plantain, sliced
1 small sweet potato, baked
1 clove garlic, minced
½ 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.
more tasty breakfast ideas:
buckwheat hemp banana pancakes
raspberry coconut flax waffles
Baileys and black tea French toast
sugared chai latte banana muffins
savory tomato protein pancakes with Brussels and potatoes
saffron doughnuts with rosewater icing
printable Cuban Breakfast Scramble recipe:
a flavorful variation of the savory breakfast standard – a reminder of a sunny tropical vacation that you can revisit anytime. nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Cuban Breakfast Scramble
Serving Size: 1
Amount Per Serving: Calories: 338Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 186mgCarbohydrates: 29gFiber: 9gSugar: 9gProtein: 13g
a flavorful variation of the savory breakfast standard – a reminder of a sunny tropical vacation that you can revisit anytime.
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Sabrina @ Living, Learning, Eating says
Pinning this to make for my bf, thanks!
Kristina Sloggett says
Holy Crap! I love eggs but can't eat them due to allergy but i love tofu. I was just thinking the other day, i wonder if there is some sort of egg replacement i can make a scrambled egg or omlette with. And here you kind of answered my prayer!
Thank you 🙂
made for breakfast today, had leftovers for lunch, very good!
we just had this for breakfast, now I need an excuse to throw a brunch party, this awesomeness needs to be seen by everybody! thank you!