Go Meatless with Easy Vegan Arroz a la Cubana Recipe

Go meatless with easy vegan arroz ala cubana recipe, be sure to cook rice when making this recipe. Use firm tofu as your base and add vegetables like peas, carrots and corn mixing raisins and top with fried banana.

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Arroz ala Cubana recipe has been around in the Philippines since the Spanish colonization. While the usual recipe in the Philippines uses meat and egg the unique part is adding fried bananas particularly Saba in the recipe.

The origin of the recipe is not quite defined but this is common in Spanish-speaking countries. While in Spain, it consists of rice, tomato sauce, and fried egg as Arroz means rice.

It’s one of the many recipes I miss a lot since becoming plant-based so I have to look for alternatives to recreate the recipe.

What Other Main Ingredient To Use

Firm or extra firm tofu is ideal to use in the vegan version of arroz ala cubana recipe. But you can also use mushrooms cut into small bits or use TVP (texturized vegetable protein), jackfruit as plant-based pulled pork, or plant-based meatless crumbles.

What to substitute with Saba

Saba is a native of the Philippines and we have our own Saba Banana trees. Once ripe, we fry it in the morning or boil it with skin and serve it as breakfast. It can also be used to make other Filipino snacks which I will share soon.

In Singapore it’s hard to find Saba especially in the grocery stores, sometimes I get lucky to find them in some market areas specifically in the morning. Saba reminds me so much of home and I consider it as comfort food.

To replace saba you can also use plantains but saba when ripe are sweeter than plantains which really compliments this recipe on every bite.

Benefits of Banana/Plantains

Banana and Plantains are good sources of fiber, vitamins, and minerals. It is high in Potassium and known to give you energy as well that’s why it is always present during marathons or running events.

What vegetables to use

This recipe doesn’t require lots of vegetables as it is very simple. You can use peas but feel free to use mixed veggies like what I added. It has corn, carrots, beans, and peas and also added raisins.

Others also add tomatoes aside from using tomato sauce or paste.

How To Press Tofu?

I wrote some pointers on how to press tofu and remove the excess water in it. See it here:

Pressing Tofu

Recipe Notes

For this vegan arroz ala cubana I like my tofu to be crispier so I fried it a little longer. Do not overcrowd the pan to have even cooking especially if you are using two packs of tofu.

I didn’t marinate it since the tomato paste will give the flavor. When adding the tomato paste use half first and adjust the taste according to your preference.

You can opt for just peas instead of mixed vegetables.

You can add sugar if you find it a bit sour because of the tomato and that is optional, start with 1 tsp to 1 tablespoon first. I didn’t add any sugar I can taste the tomatoes very well but the next day it got even better and more delicious.

I diced my tofu into small pieces and eventually broke them in the pan and made ground tofu.

This recipe goes well with a hot cup of rice.

If using fresh tomatoes fry them together with the garlic and onion.

You can reduce raisins to 1/4 but I don’t suggest not adding them because it adds flavor to every bite.

Vegan Arroz ala Cubana

Ingredients

• 2 blocks firm tofu or 200g
• 1/2 cup mixed vegetables (thawed)
• 1 medium yellow onion (chopped)
• 4 cloves garlic (chopped)
• 1/2 cup raisins
• 8 oz tomato paste
• 1 tbsp light soy sauce (option: gluten-free soy sauce)
• Salt & pepper to taste
• Few drops tabasco (optional)
• Pinch Dry Chili flakes
• Fried Saba Banana (plantains optional) (2 pcs)
• 2-3 tbsp cooking oil

Instructions

1. Prepare all ingredients. Dice tofu, peel and chop onion and garlic.
2. Heat Pan. Add oil. Peel the skin of Banana and cut it in the middle or lengthwise and fry until golden brown under low medium heat.
3. Remove the bananas once cooked and set aside.
4. Add onion and garlic. Saute until golden brown.
5. Add tofu and cook until golden brown or according to your preference. Avoid overcrowding for even cooking.
6. Add raisins and mix, cook again for another 2 mins.
7. Add mixed vegetables and cook again for another 2-3 minutes.
8. Add tomato paste and soy sauce. Mix well to ensure tofu is well coated with tomato paste.
9. Add salt and pepper to taste and mix well. Add a few drops of tabasco sauce and chili flakes for some spice.
10. Adjust the taste according to your preference.
11. Let the tomato paste evaporate and be absorbed by the tofu and it’s ready to serve.
12. Top with fried bananas for presentation.
13. Serve with a cup of rice and enjoy.
14. Leftovers can be transferred in an airtight container. Keep in the fridge when it’s not hot anymore.
15. This recipe can last for up to 5 days if kept in the fridge.

Nutrition

This vegan arroz ala cubana can yield up to 5 servings with 169 calories per serving. Total Fat 2.5g | Saturated Fat 0.5g | Cholesterol 0mg | Sodium 350mg | Total Carbohydrate 32.5g | Dietary Fiber 5.1g | Total Sugars 19.9g | Protein 8.8g | Vitamin D 0mcg | Calcium 148mg | Iron 3mg | Potassium 877mg

Nutrition calculation is based on using an online calculator (verywellfit) and for reference use only.

Other Recipes

• Sizzling Tofu Recipe
• Sweet and Sour Pineapple Tofu Recipe
• Vegetable Stir Fry Recipe

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