Vegan Puerto Rican “Fish” and Peas: A Flavorful Twist on a Classic
In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. Here, we’re giving a classic recipe a vegan makeover, infusing it with the bold and aromatic flavors that define Puerto Rican cuisine.
Vegan Puerto Rican “Fish” and Peas
Ingredients:
- “Fish”: Use extra-firm tofu, tempeh, or textured vegetable protein (TVP) as a meat alternative. TVP is a great option, especially in Puerto Rico where it is easily available and affordable.
- 1 block of extra-firm tofu, drained and cut into fish-like pieces
- or 1 cup of TVP, rehydrated and shaped
- or 1 block of tempeh, cut into pieces
- Marinade:
- 2 tbsp Puerto Rican Adobo (see below for recipe)
- 1 tbsp olive oil
- 1 tsp Puerto Rican Sazón (optional, for color and flavor)
- 1 tsp lemon juice
- Sofrito:
- 2 tbsp homemade or store-bought Puerto Rican Sofrito (see below for recipe)
- Peas and Vegetables:
- 1 cup fresh or frozen peas
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 large bell pepper, chopped
- 2 medium tomatoes, diced (or 1 cup roasted red peppers)
- Seasoning:
- Salt and black pepper to taste
- A splash of vinegar (for balancing flavors)
- Garnish:
- Fresh cilantro leaves
Puerto Rican Adobo Recipe:
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp paprika (optional)
Combine all ingredients in a bowl and store in an airtight container.
Puerto Rican Sofrito Recipe:
- 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 “Fish”
- If using tofu or tempeh, press and drain the excess water.
- Marinate the “fish” pieces in a mixture of Adobo, olive oil, Sazón (if using), and lemon juice for at least 30 minutes.
Step 2: Cook the Sofrito
- Heat a large skillet over medium heat and add 2 tbsp of olive oil.
- Sauté the Sofrito in the oil until it is fragrant and slightly caramelized, about 5 minutes.
Step 3: Add the Vegetables
- Add the chopped onion, garlic, and bell pepper to the skillet. Cook until the vegetables are tender, about 5-7 minutes.
- Add the diced tomatoes or roasted red peppers and cook for another 2-3 minutes.
Step 4: Add the “Fish” and Peas
- Remove the “fish” from the marinade, letting any excess liquid drip off.
- Add the “fish” to the skillet and cook until it is golden brown on all sides, about 5-7 minutes.
- Stir in the peas and cook until they are tender but still crisp.
Step 5: Season and Serve
- Season the dish with salt, black pepper, and a splash of vinegar to balance the flavors.
- Garnish with fresh cilantro leaves.
- Serve hot, accompanied by rice, beans, or your favorite Puerto Rican side dishes.
The Cultural Significance
Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African slaves. The use of Sofrito, Adobo, and Sazón in this recipe honors these roots, bringing a depth and authenticity to the dish.
Tips and Variations
- For an extra burst of flavor, add a bit of Puerto Rican Sazón to the marinade or while cooking the “fish.”
- If you prefer a heartier dish, add some cooked beans like chickpeas or black beans to the skillet with the peas.
- Experiment with different types of peppers or spices to tailor the flavor to your liking.
This vegan “fish” and peas dish is not only a delicious tribute to Puerto Rican cuisine but also a testament to the versatility and richness of plant-based cooking. Enjoy this flavorful and culturally significant meal that will leave you and your guests wanting more.
- Vegan Boricua Pantry Essentials