Ackee and Tofu

🛒 Ingredients

• Canned Ackee, drained 150 g · 240 kcal
• Firm Tofu, pressed and crumbled 150 g · 120 kcal
• Yellow Onion, chopped 50 g · 20 kcal
• Green Bell Pepper, chopped 40 g · 10 kcal
• Red Bell Pepper, chopped 40 g · 10 kcal
• Scotch Bonnet Pepper, whole 5 g · 2 kcal
• Garlic Cloves, minced 10 g · 15 kcal
• Fresh Thyme Sprigs 5 g · 5 kcal
• Scallions (Green Onions), chopped 15 g · 5 kcal
• Tomato, diced 60 g · 10 kcal
• Vegetable Oil 15 g · 130 kcal
• Whole Pimento Berries (Allspice) 2 g · 5 kcal

👨‍🍳 Instructions

1. Press excess water from tofu, then crumble it into small pieces resembling cooked ground meat; set aside.
2. Heat vegetable oil in a large skillet over medium heat, then add chopped onion, bell peppers, and garlic.
3. Sauté for 5-7 minutes until vegetables soften, then add the crumbled tofu, whole Scotch Bonnet pepper, fresh thyme, whole pimento berries, and diced tomato.
4. Stir well, then gently fold in the drained ackee, being careful not to break up the delicate ackee pods too much.
5. Season with salt and black pepper to taste, then cover and simmer for 5 minutes to allow flavors to meld.
6. Remove the Scotch Bonnet pepper (if desired for less heat) and thyme sprigs, then stir in the chopped scallions.
7. Serve hot, traditionally with fried dumplings, roasted breadfruit, or rice and peas.