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Vegan Puerto Rican Oregano Garlic Chicken with Big Croutons for a Flavorful Twist

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Vegan Puerto Rican Oregano-Garlic “Chicken” with Big Croutons

In the vibrant world of Puerto Rican cuisine, flavors are not just about taste; they’re about culture, history, and family. Today, we’re giving a classic dish a delicious vegan twist, blending the traditional with the modern to create a recipe that’s both authentic and innovative.

The Dish: Oregano-Garlic “Chicken” with Big Croutons

This dish is inspired by the hearty and aromatic flavors of Puerto Rico, using the iconic trio of Sazón, Adobo, and Sofrito to bring depth and authenticity.

Ingredients:

  • “Chicken”:

    • 1 block of extra-firm tofu, drained and cut into bite-sized pieces
    • Alternatively, you can use tempeh or TVP (textured vegetable protein), which is easily available and affordable in Puerto Rico.
    • 2 tbsp Puerto Rican Adobo (see below for recipe)
    • 1 tsp Puerto Rican Sazón (see below for recipe)
    • 2 cloves garlic, minced
    • 1 tsp dried oregano
    • 1 tsp olive oil

  • 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)

  • Big Croutons:

    • 1 loaf of Cuban bread or any crusty bread, cut into 1-inch cubes
    • 2 tbsp olive oil
    • 1 tsp Puerto Rican Sazón
    • Salt and pepper to taste

  • Additional:

    • Fresh cilantro for garnish
    • A splash of vinegar to balance flavors (optional)

Instructions:

Preparing the Sofrito

Sofrito is the heart of many Puerto Rican dishes, and it’s incredibly easy to make.

  • Roughly chop all the Sofrito ingredients.
  • Blend them in a food processor until smooth. You can add a bit of olive oil if needed.
  • Freeze the Sofrito in ice cube trays for long-term use.

Preparing the “Chicken”

  • In a large bowl, mix together the Adobo, Sazón, garlic, and oregano.
  • Add the tofu (or tempeh/TVP) and toss to coat evenly. Let it marinate for at least 30 minutes.
  • Heat the olive oil in a large skillet over medium heat. Remove the “chicken” from the marinade, letting any excess liquid drip off.
  • Cook the “chicken” until it’s golden brown on all sides and crispy. Set aside.

Making the Big Croutons

  • Preheat your oven to 375°F (190°C).
  • In a bowl, toss the bread cubes with olive oil, Sazón, salt, and pepper until they are evenly coated.
  • Spread the bread cubes on a baking sheet and bake for about 10-12 minutes, or until they are crispy and golden brown.

Assembling the Dish

  • In the same skillet used for the “chicken,” add a couple of tablespoons of Sofrito and sauté until fragrant.
  • Add the cooked “chicken” back into the skillet and stir to coat with the Sofrito.
  • Season with salt, pepper, and a splash of vinegar if desired to balance the flavors.
  • Serve the “chicken” hot, topped with the big croutons and garnished with fresh cilantro.

Puerto Rican Adobo, Sazón, and Sofrito Recipes

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 in a bowl 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:

(Already detailed in the Sofrito section above)

Cultural Significance

Puerto Rican cuisine is a rich tapestry of flavors and traditions, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African slaves. The use of Adobo, Sazón, and Sofrito in this dish honors this heritage, bringing together the earthy flavor of annatto, the boldness of garlic and oregano, and the freshness of local herbs.

This vegan version of oregano-garlic “chicken” with big croutons is not just a meal; it’s a celebration of culture and family. It’s a dish that can be shared at gatherings, enjoyed during special occasions, or simply savored on a cozy evening.

So, dive into the flavors of Puerto Rico and let the aromas of Sofrito, the depth of Adobo, and the vibrancy of Sazón transport you to a world of culinary delight. ¡Buen provecho

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