Vegan Caribbean Breakfast

Kick start your morning with this delicious vegan style Caribbean breakfast recipe. It consists of scrambled tofu, steamed iron enriched leafy greens, baked sweet plantain with avocado (pear) on the side.

I'm sure when most of you think of what constitutes a Caribbean breakfast. You will probably think of either porridge, saltfish with some vegetables/root vegetables and fried dumpling (Johnny cakes/bakes).

I wanted to do something that caters for my vegan audience. You guys know I'm not vegan but LOVE exploring meatless dishes. 

My favourite vegan recipe currently is Jackfruit Run Down, let me tell you delicious it is. I kid you not! I officially a jackfruit lover!

Ingredients you need

A vegan breakfast

Anyway, I wanted to use an egg replacer, so scrambled tofu came to mind. Some people use scrambled chickpeas but I don't care for the aftertaste, maybe I just need to get used to it.

The tofu scramble, served with some leafy greens. I used a combination of frozen callaloo and kale.

Even though kale isn't strictly Caribbean, I included it simply to bulk up the recipe as I only had a small amount of callaloo to hand.

The leafy greens are sautéed and lightly steamed and then seasoned to taste so it doesn't taste bland (or as we say "fresh").

As a plantain and pear (avocado) lover, I finished the dish with some baked plantain which is a much healthier option then shallow frying (uses a fraction of the oil)

The pear (avocado) is a great way of yielding a daily dose of your healthy fats that your body needs so don't skip this step.

The steps

• On heat medium, use a non stick frying pan or skillet then add the tofu then shake the pan a few times to evenly distribute.
• Stir in the nutritional yeast, turmeric, garlic and onion powder/granules.
• Pour in the almond milk and reduce the heat and continue to cook for 2-3 minutes, shaking the pan a few times during the given time.
• Once the tofu scramble has cooked fold in your black salt.
• Garnish with black pepper and chives before serving.
• Add the olive oil to the skillet on medium heat.
• Add the onion and garlic then sauté until soft and translucent.
• Add the tomatoes and continue to stir for about 1 minute before adding the leafy greens.
• Add the warm water to the pan then reduce the heat to low, cover the pan with the lid.
• Allow the greens to steam for about 5 minutes.
• Once steamed, season with the all purpose seasoning, black pepper and pink salt to taste.

Notes and tips 

• You can buy pear (avocado) from any Caribbean/Asian supermarket. Caribbean pears are larger than the conventional type.
• Make sure you do a taste test and adjust the seasoning to your preference before serving.
• Use whatever ripeness of plantain you prefer, I'm sure most people are aware by now that the strong yellow hue of the outer skin will result in firm, less sweet plantain. Skin with darker spots/black will yield soft, very sweet plantain.
• This is the link for preparing the Baked Plantain.
• To scramble the tofu before adding it to the saucepan, open the sealed packaging of the tofu and discard the liquid, then simply use your fingers to break the tofu into smaller pieces.
• My other Tofu Scramble recipe explains for to do this.
• Don't skip the Kala Naka black salt as this will give the tofu its eggy taste. You can purchase this on Amazon. The color is more pinkish than it is black

More Caribbean breakfast recipes

• Jamaican Oats Porridge
• Green Banana Porridge
• Jamaican Rice Porridge
• Hominy Corn Porridge
• Cornmeal Porridge with Hominy Corn
• Cornmeal Porridge

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Vegan Caribbean Breakfast

Kick start your morning with this delicious vegan style Caribbean breakfast recipe. It consists of scrambled tofu, steamed iron enriched leafy greens, baked sweet plantain with avocado (pear) on the side.

5 from 5 votes

Print Pin Rate

Course: Breakast

Cuisine: Caribbean

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 3 people

Calories: 115kcal

Author: Charla

Ingredients

For the tofu scramble

• ▢ 9 oz block of extra firm tofu (280g) scrambled into pieces
• ▢ 2 tablespoon nutritional yeast (30g)
• ▢ 1 teaspoon onion powder  (5g)
• ▢ 1 teaspoon garlic granules (5g)
• ▢ ½ teaspoon turmeric (2.5g)
• ▢ ¼ cup almond milk (60ml)
• ▢ ½ teaspoon Kala Namak black salt (5g) fine
• ▢ black pepper and chopped chives to garnish

For the sautéed greens

• ▢ 1 small onion chopped
• ▢ 3 garlic cloves minced
• ▢ 1 medium tomato chopped
• ▢ 2 cups leafy greens (80g) tightly packed, I used a combination of callaloo/kale
• ▢ ¼ cup warm water (60ml)
• ▢ 1 teaspoon thyme (5g) dried or stems removed
• ▢ 2 teaspoon all purpose seasoning (10g)
• ▢ black pepper and pink salt to taste

Additional ingredients

• ▢ 1-2 plantain for baking see notes for recipe link
• ▢ 1-2 avocadoes (pear) sliced, optional

Instructions

To make the scrambled tofu

• On heat medium, use a non stick frying pan or skillet then add the tofu then shake the pan a few times to evenly distribute.
• Stir in the nutritional yeast, turmeric, garlic and onion powder/granules.
• Pour in the almond milk and reduce the heat and continue to cook for 2-3 minutes, shaking the pan a few times during the given time.
• Once the tofu scramble has cooked fold in your black salt.
• Garnish with black pepper and chives before serving.

For the sautéed greens

• Add the olive oil to the skillet on medium heat.
• Add the onion and garlic then sauté until soft and translucent.
• Add the tomatoes and continue to stir for about 1 minute before adding the leafy greens.
• Add the warm water to the pan then reduce the heat to low, cover the pan with the lid.
• Allow the greens to steam for about 5 minutes
• Once steamed, season with the all purpose seasoning, black pepper and pink salt to taste.

Notes

• You can buy pear (avocado) from any Caribbean/Asian supermarket. Caribbean pears are larger than the conventional type.
• Make sure you do a taste test and adjust the seasoning to your preference before serving.
• Use whatever ripeness of plantain you prefer, I'm sure most people are aware by now that the strong yellow hue of the outer skin will result in firm, less sweet plantain. Skin with darker spots/black will yield soft, very sweet plantain.
• This is the link for preparing the Baked Plantain.
• To scramble the tofu before adding it to the saucepan, open the sealed packaging of the tofu and discard the liquid, then simply use your fingers to break the tofu into smaller pieces.
• My other Tofu Scramble recipe explains for to do this.
• Don't skip the Kala Naka black salt as this will give the tofu its eggy taste. You can purchase this on Amazon. The color is more pinkish than it is black

Nutrition

Calories: 115kcal | Carbohydrates: 15g | Protein: 11g | Fat: 2g | Saturated Fat: 1g | Sodium: 482mg | Potassium: 512mg | Fiber: 4g | Sugar: 4g | Vitamin A: 733IU | Vitamin C: 17mg | Calcium: 133mg | Iron: 3mg

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