Vegan Ackee & Saltfish (Iconic Jamaican Breakfast Dish)

Add 6 cups (1.4 L) of water to a medium-sized pot, add in the jackfruit, 1/5 oz (5 g) of the seaweed, white vinegar and 2 teaspoons (12 g) of the salt and bring it to a rolling boil. Allow it to boil for 5 minutes. (Do not mix, as the seaweed sheet may come apart, making it hard to separate from the jackfruit.)
After 5 minutes, turn off the heat and carefully discard the seaweed. Reserve ½ cup (120 ml) of the fishy broth, then drain the water and allow the jackfruit to cool for 5 minutes before roughly chopping the pieces to mimic pieces of saltfish. Set the chopped jackfruit aside.
Heat the oil in a large skillet over medium heat. Sauté the remaining seaweed for 30 seconds to flavor the oil, then remove the seaweed. In the same oil, sauté the garlic, onion, scallions and Scotch bonnet pepper for 1 minute, then add in the tomato paste and sauté for 1 more minute.
Mix in the chopped tomato and sauté for 30 seconds. Add in the salt phish (jackfruit), along with the dried thyme, black pepper and the remaining ½ teaspoon of salt and sauté for 5 minutes.
Gently mix in the ackee and pour in the reserved broth. Cover the pot and let it slow simmer over medium-low heat for 10 minutes. Taste and adjust salt and pepper to your preference if more is needed.
Enjoy hot with fried or boiled dumplings, boiled yam or white sweet potato, hard dough bread or white rice.