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    BLANK » Recipe Index » Caribbean Dishes

    Vegan Caribbean Breakfast

    Last Updated January 27, 2023. Published April 1, 2021 By Charla 10 Comments

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    short vegan breakfast pin

    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.

    Plate of greans, tofu, plantain and avocado

    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'm officially a jackfruit lover!

    Ingredients you need

    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.

    This recipe calls for 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 than shallow frying (uses a fraction of the oil)

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

    Don't forget to checkout my Caribbean Veganuary recipe roundup.

    plate of scrambled tofu, plantain, avocado and greens

    The steps

    steps1-8 scrambling the tofu and sautéing the greens
    • On heat medium, use a non stick frying pan or skillet, 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 one 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.

    Alternatives to tofu

    • Legumes/pulses
    • Pea protein
    • Texturised vegetable protein
    • Jackfruit
    • Banana blossom
    • Oyster Mushrooms

    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 how 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.
    tofu, plantain, avocado and greens

    More Caribbean breakfast recipes

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

    **Don't forget to comment below and star rate if you have tried my recipes. Let's be friends and engage on YouTube, Facebook and Instagram I also like to pin on Pinterest, where you can find more amazing recipes.**

    Plate of tofu scramble, green, plantain and avocado

    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, 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 one 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 how 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
    Tried this Recipe? Tag me Today!Mention @ThatGirlCooksHealthy or tag #ThatGirlCooksHealthy!
    « Spicy Air Fryer Peanuts
    Marinated Tofu Stir Fry (Vegan, GF) »
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    About Charla

    I'm Charla. Caribbean foodie & Certified Health Coach. Welcome to the heaven of gluten and dairy free recipes as well as modernised healthier alternatives to some of your favourite Caribbean recipes.

    Reader Interactions

    Comments

    1. Danielle Wolter

      April 01, 2021 at 11:54 am

      5 stars
      What an awesome breakfast! I'm always looking for something new, and this just hit the spot - love the plantain with it!

      Reply
      • Charla

        April 01, 2021 at 12:10 pm

        Thanks Danielle, gotta love the plantain!!

        Reply
    2. Jo

      April 01, 2021 at 10:35 am

      5 stars
      This is my new favorite breakfast! So healthy and tasty!

      Reply
      • Charla

        April 01, 2021 at 11:19 am

        I'm so glad to hear that Jo.

        Reply
    3. Jeannette

      April 01, 2021 at 10:22 am

      5 stars
      I just LOVE wholesome breakfasts, and this one is packed with such wonderful variety! There may be a few ingredients, but they certainly come together easily!

      Reply
      • Charla

        April 01, 2021 at 11:20 am

        Thanks Jeanette. Yes it comes together soooo easy!

        Reply
    4. Dannii

      April 01, 2021 at 8:37 am

      5 stars
      What an amazing breakfast! SO much colour here.

      Reply
      • Charla

        April 01, 2021 at 10:00 am

        Thanks Dannii

        Reply
    5. Beth

      April 01, 2021 at 7:51 am

      5 stars
      Oh wow! I can’t wait to try this breakfast idea! I love trying new things! So excited!

      Reply
      • Charla

        April 01, 2021 at 7:58 am

        Thanks Beth. I hope you enjoy it.

        Reply

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