Vegan Boricua

Vegan Puerto Rican Scallops with Homemade Bread Crumb Salsa Verde Recipe

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Vegan Puerto Rican “Scallops” with Bread Crumb Salsa Verde

In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. Here’s a creative vegan twist on a classic, incorporating the iconic flavors of Puerto Rico into a dish that’s both delicious and plant-based.

The Dish: Vegan “Scallops” with Bread Crumb Salsa Verde

Ingredients:

For the “Scallops”:

  • 1 block of extra-firm tofu, drained and cut into scallop-like pieces
  • 2 tbsp Puerto Rican Adobo (see below for recipe)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika (optional)
  • Salt and pepper to taste

For the Salsa Verde:

  • 1 cup fresh cilantro
  • 1 cup fresh parsley
  • 1/2 cup fresh oregano
  • 2 cloves garlic, minced
  • 1/2 cup bread crumbs (preferably whole wheat or gluten-free)
  • 1/4 cup olive oil
  • 2 tbsp freshly squeezed lime juice
  • Salt and pepper to taste
  • A splash of vinegar (for balance and health benefits)

For the Sofrito:

  • Use pre-made or homemade Sofrito (see below for recipe)

Instructions:

Preparing the “Scallops”:

  1. Marinate the Tofu: Rub the tofu pieces generously with Puerto Rican Adobo, making sure they are well-coated. Let them marinate for at least 30 minutes.
  2. Cook the Tofu: Heat the olive oil in a large skillet over medium-high heat. Add the marinated tofu and cook until golden brown on both sides, about 3-4 minutes per side. Sprinkle with smoked paprika if using.

Preparing the Salsa Verde:

  1. Blend the Herbs: In a food processor, combine cilantro, parsley, oregano, and garlic. Pulse until the mixture is well-chopped but still retains some texture.
  2. Add Bread Crumbs and Olive Oil: Add the bread crumbs and olive oil to the processor. Pulse until the mixture is well combined and slightly chunky.
  3. Season and Balance: Stir in the lime juice, salt, pepper, and a splash of vinegar to balance the flavors.

Assembling the Dish:

  1. Sauté the Sofrito: Heat a tablespoon of olive oil in a pan and sauté 2-3 tablespoons of Sofrito until fragrant.
  2. Combine with Salsa Verde: Add the Salsa Verde to the pan with the Sofrito and stir to combine.
  3. Serve: Place the cooked tofu “scallops” on a plate and spoon the Salsa Verde mixture over them.

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 a sealed container for up to 6 months.

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.

Cultural Significance and Vibrant Flavors

Puerto Rican cuisine is a melting pot of flavors, influenced by the island’s indigenous Taíno people, Spanish colonizers, and African traditions. The use of Adobo, Sazón, and Sofrito in cooking is a testament to this rich cultural heritage.

  • Adobo enhances and tenderizes proteins with its bold, savory flavor, making it perfect for marinating the tofu “scallops.”
  • Sofrito forms the aromatic base of countless dishes, adding a depth of flavor that is quintessentially Puerto Rican.
  • Salsa Verde, with its fresh herbs and tangy lime juice, complements the dish with a bright and refreshing flavor profile.

This vegan version of “scallops” with bread crumb Salsa Verde not only honors the traditional flavors of Puerto Rico but also offers a delicious and sustainable alternative for plant-based diners. TVP or tempeh could also be used as alternatives to tofu, but tofu’s firm texture makes it an ideal substitute for scallops.

Tips and Variations

  • For an added layer of flavor, serve the dish with a side of vegan mofongo or arroz con gandules.
  • If you prefer a heartier option, consider using beans such as chickpeas or black beans instead of tofu.
  • TVP, which is easily available and affordable in Puerto Rico, can also be used as a protein substitute.

Enjoy this vibrant and flavorful vegan dish that celebrates the essence of Puerto Rican cuisine

  1. Vegan Boricua Pantry Essentials

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