Vegan Ackee Recipe
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.
Servings: 4
Ingredients
- 2 cups cooked Ackee/ 1 can ackee cooked drained
- 1 block extra firm tofu
- 1 medium yellow onion finely diced
- 2 cloves garlic minced
- 2 stalk of green onion/scallion diced
- ¼ cup green bell pepper sliced
- ¼ cup red bell pepper sliced
- ½ teaspoon cayenne pepper/2 slices of the skin of a scotch bonnet pepper optional
- ½ teaspoon salt
- 2 tablespoons coconut oil
- 2 teaspoons all purpose seasoning with salt
Instructions
- 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.
- In a skillet over medium heat, add oil, onion, garlic, pepper, and green onion/scallion. Allow these to cook for 2-4 minutes while stirring occasionally.
- Add fried tofu strips or your choice of meat substitute (or none at all, it’s entirely up to you).
- Stir for two minutes and then add red and green bell peppers, stir until evenly distributed.
- Add ackee to the skillet, stir gently so that your ackee doesn’t end up mushy.
How to Prepare the Tofu
- Slice the tofu into squares, add all purpose seasoning, salt and shake to combine in a resealable plastic bag.
- 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.
Notes
To prevent your ackee from getting mushy you can shake and toss your skillet instead of using a kitchen utensil to stir.