Caribbean Breakfast Bowl with Tofu Scramble

Instructions

1. 1In a medium bowl, combine the about 450 g Firm Tofu (drained and crumbled), 1/2 tsp Turmeric, 2 tbsp Nutritional Yeast, 1/2 tsp Garlic Powder, 1/2 tsp Onion Powder, and 1/4 tsp Black Salt. Mix everything together with a spoon until the tofu is evenly coated with the spices and nutritional yeast.
2. 2Heat 1 tbsp Coconut Oil in a 25.4 cm non-stick skillet over medium heat (176.7°C / 175°C). Add the seasoned tofu mixture to the hot skillet. Cook for 10 to 12 minutes, stirring every few minutes, until the tofu is heated through and has some lightly browned, slightly crispy edges.
3. 3While the tofu is cooking, heat another skillet (a separate one) over medium-high heat (190.6°C / 190°C). Add the 2 medium Ripe Plantains (sliced) in a single layer. Fry for 3 to 4 minutes per side, until they are golden brown and slightly softened. Remove the fried plantains from the skillet and place them on a plate lined with paper towels to drain any excess oil.
4. 4Prepare your serving bowls. Divide the cooked tofu scramble evenly among four bowls. Add a portion of the drained 1 can Black Beans to each bowl.
5. 5Arrange the golden-brown fried plantains and the 2 medium Avocado (sliced) in each bowl alongside the tofu scramble and black beans.
6. 6Sprinkle the 2 tbsp Chopped Cilantro over the top of each bowl for garnish. Serve immediately with 1 lime cut into wedges on the side for squeezing over the bowls.

Related Guides