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
Alisha says
my new favorite breakfast too!! thanks Kristine, I make this at least once a week!
spabettie says
thanks for telling me, Alisha! I love hearing one of mine is a regular thing in someones kitchen - YAY! and Mmm, you picked a good one! 😉
Katya says
I made this with bananas could not find plantains LOL turned out great I love it!
Trina says
I love this idea - the flavors sound great and I can't wait to try the fu!
Heidi says
what's up buttercup? and more importantly, can the hound and I come visit, for breakfast of EXACTLY THIS and a walk with you + B-dog?
caitlin says
This is so good, great flavors, Kris!
spabettie says
thanks, darlin!
Kath (My Funny Little Life) says
Very interesting combo of ingredients!
Genevieve says
This sounds so good - plantains with sweet potatoes and black beans sounds like the perfect combination! I love plantains but I can never seem to think of ways to use them, other than just frying them.
spabettie says
thank you, Genevieve! I love this combination, even without the scramble I do this in my quinoa bowls or salads... love the plantains! 🙂
Lauren @ Oatmeal after Spinning says
Oh I love this! My husband and I were dining at Whole Foods for lunch the other day (love the salad bar!) and I had a roasted plantain in my salad. I was talking about wanting to come up with an idea for a meal inspired by a Cuban sandwich. Your idea is awesome! I'm still going to try to think of something though... I'm thinking soup... we'll see.
spabettie says
ooh, can't wait to see what you do!! I always add the plantains to my WF salads! 🙂
Kris | iheartwellness.com says
Oh my heavens...this looks amazing!! Anything that has so much flavor for breakfast makes my heart beat a bit faster...I like it! I will try it with eggs since I'm eating them right now and I don't like the 'fo 😉
xxoo
spabettie says
yes, Kris, please do! let me know how you like it! XXO!
Sarena (The Non-Dairy Queen) says
Oh I LOVE scrambles! Eggs and tofu (sadly tofu does not like me). This flavor combination sounds amazing! I love reliving places through remaking foods! This looks delicious!
spabettie says
Jason and I keep saying we want to go back (seems to happen as it gets dark, cold or rainy...) and until we figure out how we can telecommute (this was an actual conversation!) I will make foods that remind us... 😀
Sarena (The Non-Dairy Queen) says
Haha, yeah, we try to telecommute back to Paris often and through food is really the only way to do that. I miss it so badly!