Vegan Colombian Breakfast Calentado
Vegan Colombian Breakfast Calentado is a vegan version of the original, containing mixed rice-and beans, tofu-scramble, avocado and an arepa. A hearty breakfast made with yesterday's leftovers!
Ingredients
Rice-and-beans
- 2.5 cups cooked white rice
- 2.5 cups cooked colombian beans (frijoles) recipe link in blog post
- 3 tbsp hogao (tomato-onion sauce) recipe link in blog post, or replace by adding garlic, green onions and tomato to rice and beans
- water, if necessary
Tofu scramble
- 250 g firm tofu
- vegetable oil
- 1/2 tsp turmeric powder
- 1/2 tsp cumin powder
- 1 tbsp nutritional yeast (optional)
- 1/2 cup water
- salt and pepper
Vegan Arepas
- 1 cup white precooked cornmeal
- 1 1/4 cup water
- 2 tbsp vegetable oil
- salt
Serve with (optional)
- 1 avocado, in quarters
- sliced tomato
Instructions
Make dough for the vegan arepas
- Add cornmeal, water, oil and salt to a mixing bowl. Mix well with a fork and your hands. Let the dough rest for 15 minutes while you prepare the other elements
Tofu Scramble
- Mash tofu with a fork into crumbles. Add tofu scramble to a frying pan with some vegetable oil. Mix in spices and salt and cook for 3-5 minutes until fragrant. Add nutritional yeast (if using) and water, stir and cook for an additional 5 minutes. Keep warm until using
Rice-and-beans
- Add rice, beans and hogao to a pan. Mix and warm up for about 10 minutes. Depending on how wet the beans are, you might want to add some extra water to prevent the mixture from getting dry. Season and turn low
Cook arepas
- Knead the dough one last time, add water if too dry. Using your hands, a press or a rolling pin, shape arepas in round and flat discs. The recipe yields about 5 arepas. Cook arepas without oil in a (grill) pan for about 4-5 minutes per side
Assemble
- Divide rice-and-beans, tofu scramble and arepas over 4 plates. Add avocado and tomato if using. Serve warm, with Colombian chocolate milk, coffee or tea
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