No kidding, this plantain and tofu stir-fry is so yummy it will become your new breakfast go-to dish.
The sweet plantains combined with the marinated tofu take this meal to another level.
I also love that it is packed with protein and fiber, which can keep one full until lunchtime. If you aren’t a big fan of tofu, you can always substitute tofu for chicken or fish.
However, since I lean more on the plant-based side, tofu does the job for me.
This recipe comes together relatively quickly, so if you are in a rush to have breakfast, no worries—it will be ready in no time.
Ingredients for Plantain and Tofu Stir-Fry
For the Tofu Marinade
Tofu: I used half a block of extra-firm tofu, which I suggest for its meat-like texture. I also pressed it to release any excess moisture and cubed it.
Coconut Aminos: Because of their low sodium content, I use coconut aminos as a substitute for soy sauce. However, you can use soy sauce or tamari if you prefer.
Maple Syrup or Honey: This adds some sweetness to the tofu marinade that I highly suggest not skipping.
Rice Vinegar: This adds a nice acidity to balance out the flavors. You can substitute it with apple cider vinegar or lemon juice.
Sesame oil: I love this oil for the flavor it adds to stir-fries. I highly recommend not substituting it with any other oil.
Ginger: I suggest using fresh grated ginger for the best flavor.
Garlic: I also recommend fresh garlic. You will need to mince the garlic.
For the Stir-Fry
Plantain: You will need to use ripe plantains. Peel and slice them into rounds.
Olive oil: For sauteing. You can substitute it with coconut oil.
Red and Yellow Bell peppers: For some sweetness. You will need half of each.
Onion: I used red onions. I just love the flavor it adds to dishes.
Kale: You can substitute this with fresh spinach, arugula, or parsley
Cilantro: This is optional, but I use it for garnish
Nuts: I used cashews to add some extra crunch. However, you can also use peanuts or pistachios.
Seasonings: I used good ole salt and black pepper to taste.
How to Make Plantain and Tofu Stir-fry
This plantain and tofu dish comes together in roughly 40 minutes. Follow these steps to ensure a great-tasting meal.
Step 1: Marinate the Tofu
In a small bowl, whisk together the coconut aminos, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic.
Place the cubed tofu in a shallow dish or a resealable plastic bag and pour the marinade over it. Toss to coat the tofu evenly. Let it marinate for at least 15 minutes or up to an hour if you have the time.
Step 2: Cook the Plantains
In a large skillet, heat two tablespoons of olive oil over medium heat. Add the sliced plantains in a single layer and cook on each side until golden brown and caramelized. Remove the plantain from the skillet and set aside.
Step 3: Cook the Tofu
In the same skillet, add the marinated tofu cubes and cook over medium heat, turning occasionally, until the tofu is golden and slightly crispy on all sides.
Remove the tofu from the skillet and set aside.
Step 4: Stir-fry the Vegetables
Add olive oil to the same skillet. Add the sliced bell peppers and onion, and stir-fry until tender.
Add the kale leaves and stir-fry until the greens are wilted. Add some salt and black pepper to taste.
Step 5: Assemble your plantain and tofu bowl
Divide the stir-fried vegetables into two serving bowls. Top with the cooked plantains and tofu.
If desired, garnish with chopped fresh cilantro and chopped cashews. Serve with lime wedges on the side for extra flavor.
Expert Tips For Your Tofu and Plantain Bowl
Choose the Right Plantains: For this recipe, use ripe plantains with yellow and black spots for a sweeter flavor. If you prefer a less sweet taste, look for plantains that are mostly yellow with minimal black spots.
Press the Tofu: Press the tofu well to remove excess moisture. This helps the tofu absorb the marinade better and achieve a crispier texture when cooked.
Marinate for Flavor: Let the tofu marinate for at least 15 minutes, but if you have extra time, marinate it for up to an hour for more intense flavor. I suggest prepping and leaving the tofu in the fridge to marinate overnight.
Cook Plantains Evenly: When cooking them, ensure they are in a single layer in the skillet. This allows them to caramelize evenly and develop a beautiful golden brown color.
Customize Your Bowl: For extra flavor and nutrition, add other vegetables or toppings like avocado, cherry tomatoes, or nutritional yeast. You can also add some heat using cayenne pepper or hot sauce.
Storage Tips
Store any leftover Plantain and Tofu in an airtight container in the refrigerator for up to 3 days. For best results, store the tofu, plantains, and vegetables separately to maintain their textures.
To reheat, you can use a microwave or a skillet. If using a skillet, heat over medium until warmed through, stirring occasionally. This helps keep the tofu crispy and the plantains caramelized.
Other Plantain Dishes to Try
- Plantain Chips Recipe
- Vegan Plantain Porridge Recipe
- Plantain and Gizzard Stir-fry
- Plantain Porridge with Smoked Turkey
Plantain and Tofu Stir Fry
Ingredients
For the Tofu marinade
- ½ block tofu - extra-firm tofu, pressed and cubed
- 3 tsps coconut aminos - or soy sauce or tamari
- 1½ tsps maple syrup - or honey or agave nectar
- 1½ tsps rice vinegar - or apple cider vinegar
- 1 tsp sesame oil
- 1 tsp ginger - fresh, grated
- 1 garlic clove - minced
For the Stir-fry
- 1 plantain - ripe, peeled, and sliced into rounds
- 3 tsps olive oil - divided
- ½ red bell pepper - sliced
- ½ yellow bell pepper - sliced
- ½ onion - red onion, small
- 1 cup kale - Stem removed and chopped. You can also sub with spinach or arugula
- salt - to taste
- black pepper - to taste
- 2 tbsps cilantro - chopped, fresh cilantro (optional)
- 2 tbsps cashews - chopped (optional)
- lime wedges - for serving
Instructions
Marinate and Cook the Tofu
- In a small bowl, whisk together the coconut aminos, maple syrup, rice vinegar, sesame oil, grated ginger, and minced garlic. Place the cubed tofu in a shallow dish or a Ziploc bag and pour the marinade over it. Toss to coat the tofu evenly. Let it marinate for at least 15-20 minutes.
- In a large skillet, add the marinated tofu cubes and cook over medium heat for about 5-7 minutes, turning occasionally, until the tofu is golden and slightly crispy on all sides. Remove the tofu from the skillet and set aside.
Cook the Plantains
- In the same skillet, heat two teaspoons of olive oil over medium heat. Add the sliced plantains in a single layer and cook for about 3-4 minutes on each side until they are golden brown and caramelized. Remove the plantains from the skillet and set aside.
Stir-fry the Vegetables
- Add the remaining one teaspoon of olive oil to the skillet. Add the sliced bell peppers and red onion, and stir-fry for about 4-5 minutes until they are tender-crisp. Add the kale leaves and stir-fry for another 1-2 minutes until the greens are wilted.Add salt and pepper to taste.
Assemble the Plantain and Tofu Bowl
- Divide the stir-fried vegetables into two serving bowls. Top with the cooked plantains and tofu.If desired, garnish with chopped fresh cilantro and chopped cashews. Serve with lime wedges on the side for a burst of freshness.
One Response
Since I didn’t have rice vinegar, I used apple cider vinegar instead. I also splashed some extra soy sauce on it thorughout the cooking process. For oil, I mixed 25% extra virgin olive oil, 50% light olive oil, and 25% seseme oil. My wife and I loved it. (Our kid wasn’t a fan, but she doesn’t like the 3 main ingredients: peppers, cooked kale, or plantains.) I should have gone ahead and doubled the recipe to use the entire block of tofu and the whole pepper and onion.
We had it for dinner rather than breakfast. Good either way. For dinner it might be great with side of couscous or quinoa. Maybe hit those with currants.
I think my fried plantains were a bit too mushy. Next time, I’ll cook those to be around 20% crispy, which would help separate their experience from the texture of the tofu.