Puerto Rican Vegan Honey Garlic Shrimp: A Flavorful Twist
When you think of Puerto Rican cuisine, you often imagine vibrant flavors and a blend of cultural influences. Here’s a creative vegan twist on the classic honey garlic shrimp, infused with the essence of Puerto Rico.
The Cultural Significance
Puerto Rican cuisine is a rich tapestry of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The use of Adobo, Sazón, and Sofrito – the “Puerto Rican trifecta” of flavor blends – is fundamental in creating authentic dishes. For our vegan version, we’ll incorporate these blends to maintain the cultural and flavorful integrity of the dish.
Ingredients
For the Shrimp Substitute:
- 1 lb extra-firm tofu, cut into bite-sized pieces (or tempeh, or textured vegetable protein (TVP) if preferred)
- TVP is a great option, especially in Puerto Rico where it is readily available and affordable.
For the Marinade:
- 3 cloves garlic, grated
- 1 tablespoon olive oil
- 3 tablespoons low-sodium soy sauce (or tamari for a gluten-free option)
- 5 tablespoons maple syrup (as a honey substitute)
- 1 teaspoon Puerto Rican Adobo
- 1 teaspoon Puerto Rican Sazón
- 2 tablespoons Sofrito (see below for Sofrito recipe)
- 1/4 teaspoon red pepper flakes (optional for some heat)
- Juice of 1 lime
- 1 lime, sliced for garnish
- Fresh cilantro leaves for garnish
For the Sofrito:
- 1 bunch culantro (recao leaves) or 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)
Instructions
Prepare the Sofrito:
Roughly chop all the ingredients for the Sofrito and blend them in a food processor until smooth. Add a bit of olive oil if needed to help blend. Freeze in ice cube trays for long-term use.
Prepare the Marinade:
In a small bowl, whisk together the soy sauce, olive oil, maple syrup, grated garlic, Adobo, Sazón, and Sofrito. Add the red pepper flakes if you prefer a bit of heat.
Marinate the Tofu:
Cut the tofu into bite-sized pieces and dry any excess moisture. Place the tofu in a mixing bowl and pour half of the marinade over it. Toss to coat evenly and let it marinate at room temperature for about 15 minutes.
Cook the Tofu:
Heat a pre-seasoned cast iron skillet or grill over medium-high heat. Remove the tofu from the marinade and add it to the skillet. Cook for about 30-45 seconds on each side, then pour in the reserved marinade. Continue cooking for another 20 seconds or until the marinade has thickened and the tofu is well coated.
Finish with Fresh Flavors:
Remove the skillet from the heat and squeeze the juice of half a lime over the tofu. Sprinkle with the remaining red pepper slices and some fresh cilantro leaves.
Serving Suggestions
- Mango Habanero Salsa: Serve the tofu with a fresh and spicy mango habanero salsa for a delightful contrast of flavors.
- Steamed Broccoli or Rice: Pair the dish with steamed broccoli or a side of rice to soak up the flavorful sauce.
- Fried Plantains: For a more traditional Puerto Rican touch, serve with fried plantains and a side of steamed rice or beans.
Tips and Variations
- Balance of Flavors: A splash of apple cider vinegar or lime juice can help balance the flavors, especially in savory dishes, but it’s optional here since the lime juice already provides a nice balance.
- Alternative Protein: If you prefer beans, you can use cooked black beans or chickpeas as a protein substitute. Simply marinate and cook them similarly to the tofu.
This vegan honey garlic shrimp recipe, infused with the vibrant flavors of Puerto Rico, is a perfect blend of cultural heritage and modern vegan cuisine. Whether you’re cooking for a special occasion or a quick weeknight dinner, this dish is sure to impress with its savory, sweet, and slightly spicy flavors. ¡Buen provecho