| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 200 | 15.4g | 2.1g | 10.1g |
| sugars | fibre | protein | salt |
| 3g | 3.6g | 11.8g | 0.5g |
There’s something special about the right recipe that can capture the essence of a particular locale or season. It’s as if you’re taking a journey, not just through your taste buds, but through the memories the recipe evokes. For me, that adventure to discover new flavors and experiences is impeccably encapsulated in the vibrant panoramas of my homeland, Colorado. One particular recipe that mirrors this sentiment is the Ackee and Tofu Scramble.
A Tropical Twist to Traditional Mountain Fare
Reasoning behind my affection towards this particular recipe traces back to the almost evergreen plateaus of everything game meats and trout dishes. However, Ackee and Tofu Scramble is a delightful diversion from your traditional hearty mountain fare. It’s as if the tropical echoes of Caribbean cuisine decided to take a scenic detour through the Rockies, adding a splash of color and warmth to those chilly nights.
A Healthy and Nutritious Treat
The amalgamation of chunky ackee, crumbled tofu, and diced veggies creates a dish that is more vegetable-packed than most breakfast favorites, making it a superb way to kick-start your day. Besides being delicious, it’s also a wholesome dish packed with beneficial nutrients and plant-based proteins.
Ackee’s health benefits are immense, ranging from being an excellent source of dietary fiber, good fats to being filled with Vitamin C. On the other hand, tofu’s high quality protein content and mix of essential amino acids make it a favored ingredient among fitness enthusiasts and vegans alike.
Seasoned with a blend of spices, fought off with a hint of minced chili (if you like a bit of a kick), and finishing off with a flourish of green onions and diced tomatoes, the flavors are balanced yet bold, satisfying yet surprising. It’s the kind of contrast that I – and my partner, Gordon – crave on our culinary adventures.
While not exactly mirroring the rugged wilderness of Colorado, the Ackee and Tofu Scramble fills your plate with a sense of exoticness and a dash of adventure. This dish is not unlike a traditional scrambled tofu, but the ackee gives it a unique, buttery texture that sets it apart. You might also find it’s a perfect partner for some avocado toast or a green salad for a fully loaded, incredibly satisfying brunch or dinner.
Whether you are nestled by a fireside in a Colorado log cabin or simply craving for a warm, cozy meal on a chilly day, the Ackee and Tofu Scramble is an adventurous yet comforting choice that surely won’t disappoint.
What You’ll Need
- 2 cups of ackee, drained and rinsed
- 1 block (14 ounces) of firm tofu, pressed and crumbled
- 1 large bell pepper, diced
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 hot chili pepper, minced (optional)
- 1 teaspoon of curry powder
- 1/4 teaspoon of turmeric
- 1/4 teaspoon of black salt (kala namak)
- Salt and ground black pepper to taste
- 2 tablespoons of vegetable oil
- 3 green onions, chopped
- 1 medium tomato, diced
Method
Step One
Start by pressing your tofu to remove as much water as possible. You can do this by wrapping the tofu in a clean towel and placing a heavy object on top. Allow it to press for at least 15 minutes.
Step Two
While the tofu is being pressed, prepare your vegetables. Dice your large bell pepper and onion, mince the garlic and hot chili pepper, chop the green onions, and dice the tomato. Rinely rinse and drain the ackee.
Step Three
Heat the vegetable oil in a large skillet over medium heat. Add the diced onion and bell pepper to the pan and sauté until they become soft and begin to brown. Incorporate the minced garlic and chili pepper, and continue to sauté for a couple more minutes.
Step Four
After your vegetables are suitably sautéed, add the crumbled tofu to the pan. Season the mixture with curry powder, turmeric, and black salt. Stir well to ensure the tofu is evenly coated with the spices.
Step Five
Now, it’s time to add the ackee into the pan. Stir gently to avoid breaking up the ackee too much. Season the scramble with salt and pepper to your taste.
Step Six
For the final touch, add the diced tomato and chopped green onions into the pan. Give everything a good stir, then remove the pan from the heat. Your Ackee and Tofu Scramble is now ready to be served!
