Puerto Rican Vegan Little Gem Salad with Crispy Tofu and Sofrito Croutons
In the vibrant culinary landscape of Puerto Rico, flavors are as colorful as the island itself. Here’s a creative twist on the classic Little Gem salad, infused with the rich and aromatic flavors of Puerto Rican cuisine, all while keeping it vegan.
The Cultural Significance
Puerto Rican cuisine is a beautiful blend of Taíno, Spanish, and African influences, each contributing unique flavors and techniques. In this recipe, we incorporate the iconic Sofrito, Sazón, and Adobo to bring that authentic Puerto Rican flavor to your table.
Ingredients
For the Crispy Tofu:
- 4 ounces firm tofu, cubed
- 1 tablespoon olive oil
- 1 teaspoon Puerto Rican Adobo (see below for recipe)
- Salt and pepper to taste
For the Sofrito Croutons:
- 1/2 cup gluten-free breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons Sofrito (see below for recipe)
- Salt and pepper to taste
For the Dressing:
- 2 large cloves garlic, minced
- 1/4 cup freshly squeezed lemon juice
- 1/2 cup vegetable oil
- 2 tablespoons Dijon mustard
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- 2 tablespoons nutritional yeast (to mimic Parmesan cheese)
For the Salad:
- 4 heads Little Gem lettuce, washed and leaves separated
- 8 ounces radishes, thinly sliced
- 1 cup cherry tomatoes, halved
- Fresh cilantro, chopped (for garnish)
Puerto Rican Adobo, Sazón, and Sofrito Recipes
Adobo:
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 teaspoon paprika (optional)
Combine all ingredients in a bowl and store in an airtight container.
Sazón:
- 1 tablespoon ground annatto (achiote)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 1 teaspoon black pepper
Combine all ingredients in a bowl and store in an airtight container.
Sofrito:
- 1 bunch culantro (recao leaves)
- 1 bunch cilantro
- 6–8 ají dulce peppers (or substitute with cubanelle or bell peppers)
- 1 large onion, chopped
- 1 head garlic, peeled
- 1 green bell pepper, chopped
- 2–3 ripe tomatoes or 1/2 cup roasted red peppers (optional)
Roughly chop all ingredients and blend in a food processor until smooth. Freeze in ice cube trays for long-term use.
Instructions
Step 1: Prepare the Crispy Tofu
- Preheat your oven to high broil and position a rack in the upper third of the oven.
- Toss the tofu cubes with olive oil, Adobo, salt, and pepper.
- Spread the tofu on a rimmed baking sheet and broil until golden brown and crispy, about 4 minutes, flipping halfway through.
Step 2: Make the Sofrito Croutons
- In a small skillet, heat the olive oil over medium heat. Add the gluten-free breadcrumbs and cook until fragrant and golden brown, about 5 minutes.
- Stir in the Sofrito and season with salt and pepper. Set aside.
Step 3: Prepare the Dressing
- In a bowl, whisk together the garlic, lemon juice, Dijon mustard, dried oregano, cumin, salt, and pepper.
- Slowly pour in