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:Â 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:Â
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
Liz says
Looks like a fabulously delicious way to start the day! YUM!
spabettie says
thank you, Liz! it definitely keeps me going!
STUFT Mama says
Love this combination. I so have been wanting to experiment with something like this. Do you think it will work with my carton of eggs? 🙂 Now I need to go plantain shopping. LOVE this (just had to say it again)!!!
Anne says
Hello, Spabettie! I am *loving* your website. Question: I am trying to slowly convert from vegetarianism to veganism - do you think that tofu really replaces eggs, flavor wise? What is your experience? I've tried it multiple times, but I just have a really hard time with it. I need to buck up and be a little more creative... but, your thoughts on tofu?
spabettie says
hello Anne! does tofu replace egg flavor? honestly, no. but it can come close, I think. texture wise, at least with a scramble, it's pretty close. I never ate scrambled eggs alone, without other ingredients anyway, so if I make a tofu scramble in a similar way, it works. Most often when I was making an egg scramble, I started by sauteing some onions, peppers, mushrooms. I think I'm okay with it because I didn't really like eggs all that much to begin with - someone who loves eggs will definitely have a more difficult time, if they are looking to replace flavors.
like me with cheese. 🙂
good luck!
Anne says
Thank you! I also have trouble with cheese.... may end up trying out some of the vegan varieties on the market. Will be trying this tofu scramble over the weekend!
spabettie says
I hope you like it, Anne - you'll have to let me know. and cheese... *sigh* good luck with that one, it is tough. I'm not a fan of Daiya, although many are (the pepper jack flavor is okay). my favorite is Follow Your Heart brand, and I also like SoyaKaas - but beware of theirs - they only have TWO that are vegan, the others are not. but they are good - some of the best I've had. I do miss cheese 🙂
Laura says
If you want tofu to taste a bit more 'egg like' you could try black salt (or kala namak)- you should be able to find it in a South East Asian food shop/website, or maybe some supermarkets? Just a small amount should give that sulphurous and ammonia-like notes to the tofu which give eggs their characteristic flavour. For this reason alone, I avoid black salt! 😉
Lisa says
That looks really good. We do scrambled eggs with salsa and black beans for breakfast. It's filling and delicious!
spabettie says
I used to do that a lot - really good!
Dorry says
delicious combo! as an egg-eater these days, I would love to try this recipe with eggs. I've been in a sweet potato phase. Usually lasts a month or more. 🙂
spabettie says
then you must try this - I'm thinking you could mix the tahini, etcetera right into the eggs...
[email protected] says
I love a savory breakfast bowl! I've been eating a lot of tofu lately but I've set to scramble it. I've got 3/4 of the ingredients in this delicious recipe in my pantry already so I think it's time for me to give it a try! I'll let you know how it turns out! 🙂
spabettie says
please do, Molly! enjoy! XO
Christina says
I LOVE platains (we call them platanos or maduros)! They're so sweet and delicious, I don't buy them because I usually fry them up and eat way too many. Seriously, way too many.
Averie @ Love Veggies and Yoga says
Sounds like a perfect warm meal for winter days to me and with great flavor. Bringing the vacation back home with you, so to speak 🙂
spabettie says
extending the vacation as long as I can! 🙂
Heather @ Better With Veggies says
Wow - this looks amazing. And I LOVE me some tofu scrambles - thanks for sharing!!
spabettie says
thank you and you're welcome! 🙂 I have been eating this almost daily... breakfast or lunch!
Nichole says
I'd take deportation for this. I'm going to whip this up for the hus. Flavor packed! The sweet potato does it for me.
spabettie says
it IS flavor packed, you bet! hope you guys like!