Vegan Jamaican Escovitch Fish and Rice & Gungo

Vegan Jamaican Estcovitch Fish and Rice and Gungo

 

Ingredients:

 

-1 16 oz. package Firm Tofu

-3 Sheets Nori

-3 Tofu Sheets

-1 Bell Pepper, sliced

-1/2 Onion, sliced

-1 tablespoon Ketchup

-1 1/2 tablespoon Vinegar

-3-4 sprigs Thyme

-3/4 cups Oil for Frying

-1/2 cup All-Purpose Flour

-1 tablespoon Cornstarch 

The Following Seasonings to Taste:

-Jamaican Fish Seasoning

-Black Pepper

-Onion Powder

-Garlic Powder

 

Directions:

 

1. Freeze the tofu until solid. Then, remove it and defrost. Squeeze the water out of the block with your hands and use paper towels to squeeze out any water that is remaining

2. Slice the tofu into twelve pieces on the short side. Season the tofu pieces liberally

3. Place a nori sheet shiny side down. Take two of the tofu slices and lay them lengthwise side-by-side, on the nori. Fold the nori over the tofu slices once. Then, place two additional pieces of tofu on top of the first two slices. Finally, continue rolling the nori

4. Take a tofu sheet and lay it flat. Season the sheet with garlic powder, onion powder, and black pepper. Place the nori-wrapped tofu on top of the tofu sheet. Roll tofu sheet around the nori-wrapped tofu. Secure the tofu sheet with tooth picks (this is best demonstrated in the video!)

5. On a plate, mix together the flour, cornstarch, and seasonings. Lightly dab the vegan fish with water and then cover it liberally with the flour mixture

6. Heat the oil in a large skillet on medium-high heat and add the vegan fish. Fry until golden brown

7. Remove the vegan fish and 1/2 of the oil. Return the skillet back to the stove and add the peppers, onions, and thyme. Sauté for about 5 minutes or until the vegetables are fragrant. Add the vinegar and ketchup and sauté for an additional 3-5 minutes

8. Top the vegan fish with the peppers to serve. 

 

 

 

Rice and Gungo

 

Ingredients:

 

-1 cup Pigeon Peas, frozen

-2 cups Parboiled Rice

-4 cups Water

-1 1/2 tablespoons Pure Coconut Cream

-2 sprigs Green Onion

-3-4 sprigs Thyme

-3-4 cloves Garlic, halved

-Salt and Pepper

 

Directions:

 

1. In a medium pot, bring the water to a boil. Add the pigeon peas and cook for 20 minutes. Then, reduce the heat to a low simmer

2. Wash the rice until the water runs clear and add it to the pot with the peas. Add the remaining ingredients and stir well to combine. Cover the rice and let it simmer on low for 20-25 minutes. Do not remove the lid during this time. 

 

Note: The rice should be “shelley" and loose. Add additional water if needed but do not add too much.