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’s a vegan version of a classic, infused with the essence of Puerto Rican cuisine: Vegan “Fish” and Peas, a dish that combines the island’s iconic flavors with a plant-based twist.
The Cultural Significance
Puerto Rican cuisine is a melting pot of Taíno, Spanish, and African influences, and this dish honors that heritage. The use of Sazón, Adobo, and Sofrito—the trio of Puerto Rican flavor—brings authenticity and depth to this vegan adaptation.
Ingredients
For the “Fish”:
- 1 block of extra-firm tofu, drained and cut into fish-like pieces
- 2 tbsp Puerto Rican Adobo (see below for recipe)
- 1 tbsp olive oil
For the Peas and Sauce:
- 1 cup fresh or frozen peas
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 large bell pepper, chopped
- 2 tbsp Puerto Rican Sofrito (see below for recipe)
- 1 tsp Puerto Rican Sazón (see below for recipe)
- 1 cup vegetable broth
- Salt and black pepper to taste
- A splash of vinegar (for balance and health benefits)
Puerto Rican Adobo:
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 1 tbsp dried oregano
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tsp paprika (optional)
Puerto Rican 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)
Puerto Rican 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
Instructions
Prepare the “Fish”:
- Marinate the Tofu: Rub the tofu pieces generously with Puerto Rican Adobo. Let it marinate for at least 30 minutes to allow the flavors to penetrate.
- Cook the Tofu: Heat 1 tbsp of olive oil in a skillet over medium heat. Add the marinated tofu and cook until golden brown on all sides. Set aside.
Prepare the Peas and Sauce:
- Sauté the Aromatics: In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the chopped onion, garlic, and bell pepper. Cook until the vegetables are tender, about 6 minutes.
- Add Sofrito: Add 2 tbsp of Puerto Rican Sofrito to the skillet and cook for another 2 minutes, stirring frequently, to “awaken” the flavors.
- Add Peas and Broth: Stir in the peas, vegetable broth, and 1 tsp of Puerto Rican Sazón. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes or until the peas are tender.
- Season and Balance: Season with salt, black pepper, and a splash of vinegar to balance the flavors.
Combine and Serve:
- Add the “Fish”: Add the cooked tofu “fish” to the pea and sauce mixture. Simmer for a few minutes to allow the flavors to meld together.
- Serve: Serve hot, garnished with fresh cilantro or culantro if desired.
Tips and Variations
- TVP or Tempeh Alternative: If you prefer, you can use textured vegetable protein (TVP) or tempeh instead of tofu. TVP is particularly popular and affordable in Puerto Rico.
- Bean Option: For a heartier dish, you can add cooked beans like chickpeas or black beans to the pea and sauce mixture.
- Flavor Enhancement: Always sauté the Sofrito in oil before adding other ingredients to enhance the aromatic base of the dish.
This Vegan Puerto Rican “Fish” and Peas is a testament to the island’s rich culinary heritage, blending traditional flavors with modern, plant-based ingredients. Each bite is a celebration of culture and taste, making it a perfect addition to any vegan meal.
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