Easy vegan arroz ala cubana
Easy arroz ala cubana made vegan and topped with fried banana. Perfect meal anytime of the day.
Equipment
- skillet pan
Ingredients Needed
- 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 tamari/coconut aminos)
- Salt & pepper to taste
- Few drops tabasco (optional)
- Pinch Dry Chili flakes
- 2 Fried Saba Banana (optional:plantains)
- 2-3 tbsp cooking oil
Instructions
- Prepare all ingredients. Dice tofu, peel and chop onion and garlic.
- 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.
- Remove the bananas once cooked and set aside.
- Add onion and garlic. Saute until golden brown.
- Add tofu and cook until golden brown or according to your preference. Avoid overcrowding for even cooking.
- Add raisins and mix, cook again for another 2 mins.
- Add mixed vegetables and cook again for another 2-3 minutes.
- Add tomato paste and soy sauce. Mix well to ensure tofu is well coated with tomato paste.
- Add salt and pepper to taste and mix well. Add a few drops of tabasco sauce and chili flakes for some spice.
- Adjust the taste according to your preference.
- Let the tomato paste evaporate and be absorbed by the tofu and it’s ready to serve.
- Top with fried bananas for presentation.
- Serve with a cup of rice and enjoy.
- Leftovers can be transferred in an airtight container. Keep in the fridge when it’s not hot anymore.
- This recipe can last for up to 5 days if kept in the fridge.
Notes
- Do not overcrowd the pan to have even cooking especially if you are using two packs of tofu.
- 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.
- If using fresh tomatoes fry them together with the garlic and onion.
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 877mgNutrition calculation is based on using an online calculator (verywellfit) and for reference use only.
