This recipe is my vegan take on the traditional Jamaican Ackee and saltfish. Ackee and saltfish is Jamaica’s national dish and for pretty good reason.

I used marinated then fried tofu to imitate the taste and texture of the saltfish and I didn’t miss the fish at all.

Although ackee looks scrambled eggs. It does not taste like it and its texture is totally different. Cooked ackee is smooth and creamy. This is the perfect texture to go along with tofu that’s crispy, salty, and bursting with flavor.

If you’re interested in Jamaican recipes, you will like my Vegan Stew Peas recipe

What is Ackee?

Ackee, the national fruit of Jamaica, is a popular and well-loved fruit that’s typically cooked like a vegetable. It’s boiled for a few minutes and then sautéed in fresh seasonings along with saltfish (cod), but in this case, with marinated then fried tofu.

Ackee is a red-ish orange pod that opens like a flower when ripe. Inside, we find the part that we actually consume. These are the yellow fleshy parts attached to black seeds, they are called arils.

Is Ackee and Saltfish Healthy/fattening?

Ackee belongs to the fats and oils food group meaning that it is largely made up of fats(lipids), specifically Omega 6 fatty acids. Too much Omega 6 in the diet may promote inflammation. You can combat this with making sure you regularly consume food sources rich Omega 3 such as walnuts and flaxseeds.

Saltfish is cod fish that is preserved by curing it with lots of salt. This means that it is high in sodium. Frequent consumption of foods high in sodium may lead to certain diseases.

Fortunately, I use tofu instead of saltfish for this recipe. You can use any other meat substitute you like, this way, you’ll have full control of the amount of salt to use.

Ingredients you will need

Ackee- canned or fresh ackee will work. If using canned ackee, clean the ackee by removing the pink membrane inside the ackee as well as the seed.

Yellow onion, garlic, scallion- these are common fresh seasonings used in Jamaican cooking.

Red and Green Bell peppers- these add a beautiful contrast in color. They also contribute a slightly sweet and refreshing bite.

Extra firm tofu- I used extra firm tofu to replace the saltfish(cod). I marinated it in all-purpose seasoning over night and then fried them until crispy golden brown. You can use other meat alternatives like vegan sausages, burgers or even mushrooms.

All purpose seasoning and salt- these are used to add flavor to the tofu.

Coconut oil- coconut oil is commonly used as it contributes a beautiful flavor. You can sub this for any other oil though.

In a pot of boiling water, add cleaned ackee and allow it to boil for 5 minutes. Remove from heat and drain.

If using canned ackee, drain ackee and set aside.

How to make Ackee without Saltfish

In a skillet with oil over medium heat, fry tofu on both sides foe 3-5 minutes of until golden brown.

Transfer the tofu from the skillet onto a paper towel lined plate and slice them into smaller pieces.

In a skillet over medium heat, add oil and seasonings . Allow these to cook for 2-4 minutes while stirring occasionally.

Stir for two minutes and then add red and green bell peppers, stir until evenly distributed.

Add fried tofu strips or your choice of meat substitute.

Add ackee to the skillet, stir gently so that your ackee doesn’t end up mushy.

What does ackee taste like?

Ackee belongs to the fats and oils food group so naturally it’s very creamy.  While it looks like scrambled eggs, it tastes very different. It’s buttery and almost cheesy, which makes sense. Why? Because here in Jamaica, ackee are categorized into either ‘butter ackee’ or ‘cheese ackee’. Butter ackee is on the softer side while cheese ackee are firmer.

Is ackee poisonous?

Research has shown that there is a toxin found especially in immature ackee that causes hypoglycemia. Hypoglycemia happens when blood sugar/glucose levels become dramatically low. Which can and has resulted in death.

It is said that the ‘ackee must smile’ before you can cook and eat it. This simply means that the ackee must open naturally to prevent poisoning.

It’s also recommended that you don’t cook anything in the same water that you cook your ackee in. This water should be thrown out after cooking.

How to serve Ackee and ‘Saltfish’

There are many side options you can choose from when having ackee and ‘saltfish’, here are some examples:

Breadfruit-roasted, boiled, or fried

Rice- steamed rice or rice and beans/peas

Plantain- boiled or baked

Boiled potato, yam, banana, or dumplings

How to store this recipe:

You can store your ackee in a sealed container in the refrigerator for 3-4 days.