Vegan Caribbean Breakfast

3 standard portions

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Ingredients

• 9 oz block of extra firm tofu ((280g) scrambled into pieces)
• 2 tbsp nutritional yeast ((30g))
• 1 tsp onion powder  ((5g))
• 1 tsp garlic granules ((5g))
• ½ tsp turmeric ((2.5g))
• ¼ cup almond milk ((60ml))
• ½ tsp Kala Namak black salt ((5g) fine)
• black pepper and chopped chives to garnish
• 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 tsp thyme ((5g) dried or stems removed)
• 2 tsp all purpose seasoning ((10g))
• black pepper and pink salt to taste
• 1-2 plantain for baking (se)
• 1-2 avocadoes (pear) (sliced, optional)

Method

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