Plantain and ‘egg’ breakfast sandwiches

Fried plantains are a staple in every Jamaican household. Used in this vegan breakfast sandwich, they add a touch of Jamaican flair to mornings.

• serves

  2

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

On Sunday mornings, my dad would take centre stage in the kitchen, setting the tone with the soulful tunes of Beres Hammond. The gentle hum of familiar melodies blended harmoniously with the clatter of pans and the sizzle of plantains. As the music enveloped us, the kitchen would transform into a sanctuary of comfort and connection.

In Dad’s honour, I make a point of re-creating the same magic and warmth in my home on Sundays. It’s an homage to his legacy that extends beyond the food on the table.

Likewise, this breakfast sandwich is greater than the sum of its parts, showing the cultural intersection of Jamaican and British influences. I encourage you to make it against a backdrop of Beres Hammond’s timeless melodies. I like to pair these sandwiches with a generous serving of spiced beans.

Ingredients

Fried plantains

• 1 large ripe plantain
• 1 tsp plant-based hot honey (optional)
• 1½ tbsp (30 ml) unrefined coconut oil

Sandwich

• Knob of unsalted plant-based butter, plus more for the toast
• 1 (397 g / 14 oz) block tofu of your preferred style (see Note)
• 1½ tbsp eggy seasoning mix (see Note)
• Salt and ground black pepper (optional)
• Nutritional yeast (optional)
• Ground turmeric (optional)
• 4 slices hard dough bread, toasted (see Note)
• Hot sauce (optional)

Instructions

1. Preheat the oven to 90°C (200°F).
2. For the fried plaintain, peel the plantain and cut the fruit diagonally into slices about 2.5 cm (1 inch) thick. A big plantain should produce about 6 or 7 slices. If you want bold sweetness with a bit of a kick, drizzle 1 teaspoon of habanero honey over the plantains.
3. In a medium nonstick pan over medium heat, warm up the oil. Once the oil is good and hot, add the plantain slices. Cook until the edges get a nice brown colour, about 2 minutes. Then, flip ’em over, starting with the first one you added to the pan. Repeat this flip-and-cook routine on both sides, cooking for about 2 minutes per side. Take the golden, delicious plantains out of the pan and put them on a plate lined with a paper towel to drain any excess oil.
4. When the fried plantains are cool enough to handle, slice them into bite-size pieces. Transfer the slices to a baking sheet and keep them warm in the oven.
5. Place the same pan in which you fried the plantains over medium heat, add the butter, and heat until sizzling. Crumble the tofu into the pan. Sprinkle in the eggy seasoning mix. Stir to evenly distribute the spices. Cook the tofu over medium heat for 5 to 7 minutes, stirring occasionally, until slightly browned. As the tofu cooks, feel free to taste and adjust the seasoning. You might want to add a little more salt, pepper, nutritional yeast, or turmeric.
6. Once the tofu is as browned as you want it, assemble the sandwiches: Butter the toasted bread. Take 2 slices of toast and arrange 2 or 3 slices of the fried plantain on each piece of toast. Pile the scrambled tofu on top of the plantains. And if you like, drizzle the sandwiches with a little hot sauce. Then, top each sandwich with another piece of toast.

Notes

• Medium-firm tofu will result in a creamy and tender scramble, firm tofu will be a bit less tender, and extra-firm tofu is perfect for a drier scramble.
• To make eggy seasoning mix, combine 2 cups (120 g) nutritional yeast, 14 teaspoons (84 g) Himalayan black salt, 10 teaspoons (20 g) onion powder, 4 teaspoons garlic powder and4 teaspoons turmeric in a sealable jar. Shake well or stir to combine. Store in the pantry until ready to use, or up to 6 months. This vegan blend is carefully crafted to capture the essence of eggs. Each component plays a crucial role in replicating eggs’ distinctive taste and colour.
• Hard dough bread is a popular type of bread in the Caribbean, especially in Jamaica. It’s less hydrated than softer breads and known for its dense, chewy texture. Hard dough bread is used for a variety of dishes, particularly hearty sandwiches. Some hard dough breads have milk in them, so be sure to check the ingredients. You could use your favourite sourdough instead for this recipe.

This is an edited extract from Vegan Soulicious: Plant-Based Island Cooking by Charlise Rookwood (Abrams Books, distributed by Thames and Hudson Australia, $49.99).

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.