Vegan Puerto Rican Calamari Salad with Potatoes and Olives: A Flavorful Twist
In the heart of Puerto Rican cuisine, there’s a rich tapestry of flavors and traditions that can be beautifully adapted to vegan dishes. Here’s a creative vegan version of a calamari salad, infused with the vibrant flavors and cultural significance of Puerto Rico.
The Cultural Significance
Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, each contributing unique flavors and techniques. This dish honors those traditions by incorporating essential Puerto Rican spice blends and fresh, local ingredients.
Ingredients
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Mock Calamari:
- 1 cup extra-firm tofu, drained and cut into calamari-like strips
- 2 tbsp Puerto Rican Adobo (see below for recipe)
- 1 tbsp olive oil
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Potatoes:
- 2 large potatoes, peeled and diced
- Salt and black pepper to taste
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Olives:
- 1 cup pitted green olives, sliced
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Onions and Peppers:
- 1 large onion, diced
- 2 large bell peppers, diced
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Sofrito:
- 2 tbsp homemade or store-bought Puerto Rican Sofrito (see below for recipe)
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Seasoning:
- 1 tsp Puerto Rican Sazón (see below for recipe)
- 1 tsp smoked paprika (optional)
- Salt and black pepper to taste
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Lime Juice and Herbs:
- Juice of 1 lime
- Chopped fresh cilantro for garnish
Puerto Rican Spice Blends
Adobo
- 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 thoroughly and store in a sealed container.
Sazón
- 1 tbsp ground annatto (achiote)
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp dried oregano
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp 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
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Prepare the Mock Calamari:
- Marinate the tofu strips in Adobo for at least 30 minutes.
- Heat the olive oil in a skillet over medium heat. Cook the marinated tofu until golden and slightly crispy. Set aside.
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Cook the Potatoes:
- Boil the diced potatoes in salted water until tender. Drain and set aside to cool.
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Sauté the Onions and Peppers:
- In the same skillet, add a bit more olive oil if necessary. Sauté the diced onions and bell peppers until they are soft and lightly caramelized.
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Add Sofrito and Seasoning:
- Add 2 tablespoons of Sofrito to the skillet and sauté for about 2 minutes to “awaken” the flavors.
- Add the cooked potatoes, sliced olives, and a sprinkle of Sazón. Stir well to combine.
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Combine and Season:
- Add the cooked tofu to the potato and vegetable mixture. Stir in the lime juice and adjust the seasoning with salt, black pepper, and a splash of vinegar to balance the flavors.
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Serve:
- Transfer the salad to a serving dish. Garnish with chopped fresh cilantro and a sprinkle of smoked paprika if desired.
Tips and Variations
- For an added depth of flavor, you can use TVP (Textured Vegetable Protein) instead of tofu. TVP is easily available in Puerto Rico and is a very affordable option.
- If you prefer a heartier salad, you can add some cooked beans like chickpeas or black beans.
- Always sauté the Sofrito in oil before adding it to dishes to bring out its full aromatic potential.
Enjoy Your Vegan Puerto Rican Calamari Salad!
This dish is not just a meal; it’s a celebration of Puerto Rican flavors and traditions, adapted with love and care to fit a vegan lifestyle. The combination of Adobo, Sazón, and Sofrito creates a rich and authentic taste that will transport you to the vibrant streets of Puerto Rico. So go ahead, take a bite, and let the flavors of this beautiful island delight your senses
- Vegan Boricua Pantry Essentials