I’m Jackie, a stay at home vegan mommy of one amazing little girl. My daughter, Zoey, is three years old, a huge Disney aficionado and Minnie Mouse super fan. She’s also the most amazing little helper in the kitchen that a mother could ask for, and so she is… my Minnie Chef.

conch(less) Salad

conch(less) Salad

One of the perks of growing up in South Florida is that Bimini, Bahamas is just a hop, skip and a jump—just a quick 2.5 hour boat ride—away from home.  🌴 With a tropical paradise practically in our backyard, over the years we’ve spent a good amount of long weekends over in Bimini. 🌴 Every time we would go, we would never leave the island without having a bowl of conch salad—it’s a staple in the Bahamas.  The last time we took a family trip over there, I had just recently started out on my vegan journey and wasn’t sure if I would bend to have a bowl of conch salad.  After reflecting on the idea, I decided that I didn’t want to eat conch and that I wouldn’t even be missing the conch itself, just everything else that comes with a conch salad. 

Fast forward to a couple of weeks ago when I had a vegetable bowl full of multi-colored bell peppers, oranges and limes.  I got a craving for conch salad.  So I decided I was going to make a conch salad with everything but the conch.  Initially, I hadn’t even planned on adding tofu to it, but I had a package of sesame-ginger baked tofu in the fridge that had been sitting there for a while and decided to throw it in since the texture of baked tofu is similar to the texture of raw conch.  So if you’re ever in the mood for a conch salad, but you don’t want to eat any of those cute little sea creatures 🐚, here is the recipe for my fresh, citrusy and slightly spicy “conchless” salad—you can enjoy a taste of the Caribbean right at home! 🐠

Servings Prep Time Cook Time Total Time
4 10 mins. 0 mins. 10 mins.


  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • ½ a jalapeno
  • ½ white onion
  • Juice of 3 limes
  • Juice of 1 navel orange
  • Salt and pepper to taste
  • 8 ounces baked tofu



  1. Remove the stems, ribs and seeds from all 4 peppers.  Then dice the bell peppers, the onion and the tofu into roughly ¼-inch uniform pieces.
  2. Mince the jalapeno. 
  3. Combine the peppers, onions, tofu, lime juice and orange juice in a medium size mixing bowl and toss together until mixed. 
  4. Let the salad marinate in the refrigerator for a couple of hours until cold.  Serve and enjoy! 
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