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
INGREDIENTS:
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)
INSTRUCTIONS:
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
Ingredients
Instructions
Nutrition Information:
Yield:
2
Serving Size:
1
Amount Per Serving:
Calories: 338Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 186mgCarbohydrates: 29gFiber: 9gSugar: 9gProtein: 13g
Christin@purplebirdblog says
Oooooo yes, plantains rock the hizzy. I love eggs super big time, and I can just imagine the slight sweetness of the plantains (I keep typing plaintains for some reason) and the sweet potatoes against the savory deliciousness of some scrambled eggs... or even better, sunny side up eggs with runny yolks MMMMMMMMM 🙂
spabettie says
rock the hizzy indeed. 😉 I KEEP TYPING PLAINTAINS TOO!
Cara says
Last year, I was training to enter a Miss Bikini competition and I had to eat 3 boiled eggs a day. I had a picture of this giant bowl filled with eggs that lasted me only a week--gross. Needless to say, this did not last long because I was so grossed out from it. I haven't eaten an egg since then 🙂 So I hear you on not being into eggs...
I'm thinking a crumble of your tamales from the other day into this scramble would be delightful! xo
spabettie says
people used to make fun of me when I did eat eggs - I would have to take a fork and remove the white part, YICK. seriously don't know how I ate them after that - before I knew of the horrors animals go through, my reasons for eating veg were purely because meat etcetera grosses me out 🙁
I cannot imagine eating that many eggs a day!
Allie says
I LOVE plantains, but I never buy them because I don't know what to do with them other than fry them or make the one stew recipe I have that involves plantains--I hope there are even more plantain recipes on their way. This one looks great--but I'll never say no to a good tofu scramble.
spabettie says
ooh, Allie, I will have more plantain ideas! 😀 I'd love to see your stew!
Curt says
This looks awesome. I grew plantains when I lived in Texas. They didn't grow that well, but I tried.
Can't wait to see what else you have coming out!
spabettie says
you grew them - that is great! I imagine they'd be temperamental, even in the heat of Texas.
Krista {Budget Gourmet Mom} says
Oh that looks great! Mr is kinda an egg guy do I'll probably do that instead if the tofu. I love the combination of the sweet and spicy. The pics from your trip so far are fabulous!
spabettie says
I am loving spicy more and more - a few years ago spicy to me was buffalo sauce 🙂 eggs would work in this too - I suppose you could mix them with the tahini / soy / cumin?
Laura @ Sprint 2 the Table says
Tofu scrambles are the best! I've never thought to add tahini, but I bet it was awesome with the plantains!
spabettie says
I love tahiini and feel like I add it to anything! it gives a good flavor to this, yes!
Gina @ Running to the Kitchen says
I've been seeing so many hashes and scrambles recently, I really need to make one for breakfast soon. It might get me out of the "staring at the pantry for 15 mins" in the morning rut.
spabettie says
haa! staring at the pantry... I do this a lot (and *sigh* I need to organize it...) scrambles are so good - but you might still be in front of the pantry, or the fridge, looking for fun ingredients to add! 😀
Shannon Roche says
I love tofu scramble. Especially wrapped into a breakfast burrito.
spabettie says
hi Shannon! I've been enjoying this in a corn tortilla, taco style, but a burrito sounds REALLY good! 🙂
Pure2raw twins says
looks wonderful! it is weird as I can not stand tofu but eggs yes please. even when I was vegan I could not stand tofu. but that just means more for everyone else 😉
spabettie says
I'm sure this would be great with eggs - just add the tahini, soy sauce and cumin right to the eggs?
Heather (Where's the Beach) says
I've never had plantains. This looks fantastic. What a great breakfast to start the day - or even lunch!
spabettie says
yes, I've been having it for lunch too... 😉