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.
9ozblock of extra firm tofu (280g) scrambled into pieces
2tablespoonnutritional yeast(30g)
1teaspoononion powder (5g)
1teaspoongarlic granules(5g)
½teaspoonturmeric(2.5g)
¼cupalmond milk(60ml)
½teaspoonKala Namak black salt(5g) fine
black pepper and chopped chives to garnish
For the sautéed greens
1small onionchopped
3garlic clovesminced
1medium tomatochopped
2cupsleafy greens (80g) tightly packed, I used a combination of callaloo/kale
¼cupwarm water(60ml)
1teaspoonthyme(5g) dried or stems removed
2teaspoonall purpose seasoning(10g)
black pepper and pink salt to taste
Additional ingredients
1-2plantain for bakingsee notes for recipe link
1-2avocadoes (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.
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