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Jamaican ackee and salt tofu

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Adjust Servings:
3 Sweet bell peppers
1/2 pack Tofu extra-firm
5 Cherry tomatoes
1 Garlic
1 pinch Rock salt
1/2 sheet Nori seaweed
1/2 Red onion
1 Green onion
1 can Ackee fruit
1 pinch Salt and pepper to taste
2 slices Chili pepper seed removed
1 tablespoon Olive oil

Nutritional information

25 g
Total Fat
69 mg
6.7 g
825 mg
4.9 g
Total Carbs

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Jamaican ackee and salt tofu

  • Gluten-Free
  • Keto
  • Low-Carb
  • Low-Fat

This is the vegan version of one of the most delicious traditional Jamaican recipes. All the flavor and texture of eggs, with no egg.

  • 30 minutes
  • Serves 4
  • Easy




Ackee and saltfish is a typical Jamaican dish that is popular in all the Caribbean islands. This vegan version retains all the goodness of the ackee fruit and substitutes the animal protein with tofu marinated in rock salt and nori seaweed.

Although Ackee is not popular in North American cuisine, it is an excellent addition to vegan dishes: ackee is cholesterol-free, has a very low-calorie count and has only 9.5 g carbohydrates per 100 g of product. It is an excellent source of phosphorus and fatty acids and is an invaluable ingredient for keto regimes.

Fun fact: ackee is a pear-shaped fruit that before ripening is poisonous for humans. As it grows and it opens, it becomes edible. Its shape, color, texture, and flavor when cooked is the most similar thing you will find to an egg. Definitely, ackee is a priceless ingredient for vegan cuisine that allows recreating textures and flavors that only an egg would.


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2 minutes

Marinate the Tofu

Halve the tofu brick and pat it dry with a sheet of kitchen paper. Dice it into short sticks and transfer in a small plastic container. Halve the nori seaweed sheet and cut it into long strips. Add the nori strips to the container with the tofu and cover in warm water. Add a pinch of rock salt and set aside to marinate at room temperature.

5 minutes

Dice the vegetables

While the tofu is marinating, rinse, quarter, core and de-seed the sweet bell peppers. Cut them into long and thin strips. Peel and thinly slice the garlic and onion. Rinse and thinly dice the green onion. Cut two slices of the Chili pepper - I used a green one. Remove the seeds. Rinse and halve the cherry tomatoes. Transfer everything to a large skillet, together with a tablespoon of olive oil and heat to medium. Cook for 5 minutes.

10 minutes

Cook and season

Drain the tofu, remove and discard the nori seaweed and pat it dry with kitchen paper. Add the tofu to the skillet, mix well, turn the heat to low and then cover with a lid. Cook for 10 minutes, until the vegetables are soft. Season with salt and pepper, to taste.

5 minutes

Add the Ackee

Drain the Ackee fruit and add it to the skillet. Turn the heat to medium and cook for another 5 minutes, stirring to amalgamate all the ingredients. The ackee fruit will melt nicely, resembling like scrambled eggs. Take off the heat.



Serve while hot.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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