Ingredients
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1 block firm tofu (or chickpea tofu for soy-free option), crumbled firm tofu1 block firm tofu (or chickpea tofu for soy-free option), crumbled
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1 cup cooked black beans black beans1 cup cooked black beans
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1 ripe plantain, sliced plantain1 ripe plantain, sliced
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1 small red bell pepper, diced red bell pepper1 small red bell pepper, diced
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1 small red onion, finely chopped red onion1 small red onion, finely chopped
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2 cloves garlic, minced garlic2 cloves garlic, minced
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1/2 tsp ground cumin ground cumin1/2 tsp ground cumin
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1/2 tsp smoked paprika smoked paprika1/2 tsp smoked paprika
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1/2 tsp turmeric turmeric1/2 tsp turmeric
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1/4 tsp chili flakes (optional) chili flakes1/4 tsp chili flakes (optional)
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Salt and pepper to taste saltSalt and pepper to taste
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1/2 cup frozen açaí puree (unsweetened), thawed açaí puree1/2 cup frozen açaí puree (unsweetened), thawed
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1/2 cup diced mango mango1/2 cup diced mango
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1/4 cup diced fresh pineapple pineapple1/4 cup diced fresh pineapple
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1 tbsp lime juice lime juice1 tbsp lime juice
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2 tbsp fresh cilantro, chopped cilantro2 tbsp fresh cilantro, chopped
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1 tbsp extra virgin olive oil (or omit for oil-free) olive oil1 tbsp extra virgin olive oil (or omit for oil-free)
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Cooked cassava or tapioca toast (optional, for serving) cassavaCooked cassava or tapioca toast (optional, for serving)
Directions
Prepare the tofu scramble, pan-fry the plantains, and assemble with the fresh açaí fruit salsa for a colorful, satisfying breakfast bowl. For a soy-free option, use chickpea tofu. The açaí salsa can also be enjoyed by itself or as a topping for porridges or smoothie bowls.
Steps
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1
Done
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Heat olive oil in a non-stick pan over medium heat. Add red onion, garlic, and red bell pepper. Sauté until softened (about 2-3 minutes). |
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2
Done
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Add the crumbled tofu, cumin, smoked paprika, turmeric, chili flakes, salt, and pepper. Cook for 2-3 minutes, mixing well. |
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3
Done
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Stir in the black beans and cook for another 2 minutes until heated through. |
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4
Done
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In a separate skillet, quickly pan-fry plantain slices until golden on both sides (about 1 minute per side). Set aside. |
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5
Done
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For the açaí salsa: In a bowl, gently mix thawed açaí puree, diced mango, diced pineapple, lime juice, and chopped cilantro. |
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6
Done
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Serve the tofu-black bean scramble in bowls, topped with golden plantains and a generous spoonful of açaí salsa. Optionally, serve with cassava or tapioca toast. |
