Vegan Boricua

Vegan Puerto Rican Walnut Shrimp Recipe Inspired by Traditional Flavors

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Vegan Puerto Rican Walnut “Shrimp” – A Flavorful Twist on a Classic

In the vibrant culinary landscape of Puerto Rico, traditional dishes often blend rich flavors and cultural heritage. Here, we’re going to give a classic recipe a delicious vegan makeover, incorporating the essence of Puerto Rican cuisine.

What is This Dish?

This recipe is inspired by the popular “honey walnut shrimp” but with a Puerto Rican vegan twist. We’ll substitute the shrimp with a plant-based alternative, infuse it with the bold flavors of Puerto Rican spices, and add a crunchy walnut coating.

Ingredients

For the “Shrimp”:

  • 1 cup extra-firm tofu, drained and cut into bite-sized pieces
    • Alternatively, you can use tempeh or textured vegetable protein (TVP), 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)
  • 1 tsp smoked paprika (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

For the Walnut Coating:

  • 1 cup walnuts
  • 1/2 cup panko breadcrumbs
  • 1 tsp Puerto Rican Sazón
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and pepper to taste

For the Sauce:

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup maple syrup
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 1 tsp grated ginger
  • 1 tsp Puerto Rican Sofrito (see below for recipe)
  • A splash of vinegar (to balance flavors)

Instructions

Prepare the “Shrimp”:

  1. Marinate the Tofu: In a bowl, mix together the Adobo, Sazón, smoked paprika, garlic powder, onion powder, salt, and pepper. Add the tofu pieces and marinate for at least 30 minutes.

Prepare the Walnut Coating:

  1. Blend the Walnuts: In a food processor, blend the walnuts until they are coarsely ground.
  2. Mix with Breadcrumbs: In a bowl, combine the ground walnuts, panko breadcrumbs, Sazón, garlic powder, onion powder, salt, and pepper.

Cook the “Shrimp”:

  1. Coat the Tofu: Remove the tofu from the marinade and coat each piece with the walnut mixture, pressing gently to adhere.
  2. Pan-Fry: Heat the olive oil in a large skillet over medium-high heat. Add the coated tofu pieces and cook until golden brown on all sides, about 5-7 minutes per side.

Prepare the Sauce:

  1. Sauté the Garlic and Ginger: In the same skillet, reduce the heat to medium and sauté the garlic and ginger until fragrant.
  2. Add Sofrito and Soy Sauce: Add the Sofrito and cook for 1 minute, stirring constantly. Then add the soy sauce, maple syrup, and a splash of vinegar. Stir well to combine.
  3. Simmer the Sauce: Bring the sauce to a simmer and let it cook for about 5 minutes, or until it thickens slightly.

Combine and Serve:

  1. Toss with Sauce: Add the cooked tofu back into the skillet with the sauce and toss to coat evenly.
  2. Serve: Serve the Vegan Puerto Rican Walnut “Shrimp” hot, garnished with fresh cilantro or scallions if desired.

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 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

  • 1 bunch culantro (recao leaves)
  • 1 bunch cilantro
  • 6–8 ají dulce peppers (or cubanelle/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 this recipe honors these cultural roots.

  • Adobo enhances the tofu with bold, savory flavors, reminiscent of traditional grilled meats.
  • Sazón adds a vibrant golden-red color and depth to the dish, a staple in many Puerto Rican recipes.
  • Sofrito forms the aromatic base of the sauce, bringing together the fresh flavors of local peppers, herbs, and vegetables.

This Vegan Puerto Rican Walnut “Shrimp” is not only a delicious plant-based alternative but also a celebration of the rich culinary heritage of Puerto Rico. Each bite is a testament to the island’s vibrant flavors and cultural significance.

  1. Vegan Boricua Pantry Essentials

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