Hearts of Palm and Tofu Scramble

Name: Hearts of Palm and Tofu Scramble
Yield: Serves 4
Cuisine: Spanish
Ingredients: 1 onion, finely chopped; 7 to 14 ounces (200 to 400 g) hearts of palm, sliced; 1 tablespoon chopped fresh parsley; pink or sea salt; ½ teaspoon black pepper; ½ teaspoon ground cumin; 1 teaspoon vegan Worcestershire sauce; 2 tablespoons olive oil or coconut oil; 1 tablespoon Bajan Seasoning, Jamaican Jerk Seasoning, or Trinidadian Green Seasoning, or more to taste; 10 ounces (285 g) firm tofu, cut into 1¼-inch (3 cm) cubes; 2 green onions, finely chopped; 1½ teaspoons chopped Scotch bonnet or habanero pepper; 1 teaspoon chopped fresh thyme, or ¼ teaspoon dried; 1 teaspoon Angostura bitters; 1 teaspoon Madras curry powder; 1 tablespoon Bragg Liquid Aminos or soy sauce; 1 tomato, coarsely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Caribbean Vegan

By Taymer Mason

Published 2021

About

Hearts of palm show up in recipes from the French West Indies and Spanish-speaking regions. They have a slightly acidic taste and are primarily available canned. The taste of the dish will be very different depending on which of the wet seasoning blends you use.

Ingredients

10 ounces (285 g) firm tofu, cut into 1¼-inch (3 cm) cubes
1 tablespoon

Europe
Spain
French West Indies
Mediterranean
Caribbean
Vegan
Breakfast

Method

Toss the tofu with the Bajan Seasoning or whatever wet seasoning you like.
Heat the olive oil in a large skillet over medium heat. Add the coated tofu and cook for 5 to 7 minutes, turning as needed to lightly brown all sides. Add the hearts of palm, onions, green onions, tomato, parsley, liquid aminos, Scotch bonnet, thyme, curry powder, bitters, Worcestershire sa