filipino breakfast

Longganisa is a type of Filipino sausage distinct for its sweet and garlicky flavors. It’s a very popular breakfast food in the Philippines, but can be enjoy any time of the day. I grew up eating what we&#039;d call &#039;Longsilong&#039; which was basically Longganisa (for the &#039;long&#039;), garlic fried rice or &#039;sinangag&#039; (for &#039;si&#039;), and an egg (itlog, for &#039;log&#039;).It&#039;s very popular and is easily one of my favorite comfort foods. This vegan version of longganisa uses a mix of extra firm tofu or tokwa and minced mushrooms that I seasoned and shaped into small links before pan-frying to create a plant-based version of a Filipino classic.

Vegan Longganisa (Filipino Sausages)

oz extra firm tofu (or tokwa)

lb mushrooms (minced (see notes))

garlic (minced)

tomato paste

tsp black pepper

soy sauce (- adjust to taste)

tbsp white distilled vinegar

brown sugar

tbsp corn starch

panko

Neutral oil (for frying)

neutral oil

oz extra firm tofu

tsp black salt (or sub

turmeric powder (for color)

yeast (optional)

black pepper

Sprinkle of liquid aminos

white vinegar

onion

sugar adjust

red chili sliced (optional)

Sweet chili vinegar

Fried garlic rice

Tofu scramble

Drain excess liquid from the tofu. I usually do this by wrapping the block in some paper towels before placing a plate or flat surface on top so the water seeps out and is absorbed by the towel.

If using dried shiitake mushrooms, soak these in hot water for 30 minutes until rehydrated. You can also leave this to soak overnight. Squeeze out the water from the mushrooms.

For all the mushrooms, you can finely mince these or process them.

Heat a large pan or skillet over medium heat. Add a little oil. Add the mushrooms and sauté for 2-3 minutes or until cooked. Turn off the heat. Set aside to cool. Cooking the mushrooms will help draw out extra moisture.

PREPARE THE MUSHROOMS

In a bowl, crumble the tofu with your hands. Add in the mushrooms and the rest of the ingredients. Mix throughly until well incorporated.

You can taste some of the mixture and season more if needed.

Shape 1.5 tbsp of the mixture into a small cocktail sausage-like shape. The longganisa or Filipino sausage mixture should hold up well. If it easily crumbles or falls apart, you can add 1-2 tbsp more of bread crumbs to help absorb the excess moisture.

You can also shape the sausages however way you like.

LONGGANISA MIXTURE

In a frying pan, add enough oil to submerge half of the sausages.

To test out the heat of the oil, you can add a small piece of the longganisa. It should immediately sizzle in the oil.

Add the longganisa in the oil. Cook the longganisa for 2-3 minutes on each side or until golden brown. Flip over and cook the remaining side.

Drain the longganisa from the oil.

COOKING THE LONGGANISA

Serve with the tofu scramble, garlic rice or sinangag, and vinegar for dipping. Enjoy!

SERVE AND ENJOY!

I pan-fry all the longganisa and store this in an air-tight container in the refrigerator for up to 1 week.

To reheat, you can simple pan-fry these again or place them in an air-fryer.

STORAGE TIPS FOR LEFTOVERS

You can cook the garlic rice and tofu scramble the same pan as the longganisa. I like to cook the garlic rice, then the tofu scramble, before the longganisa.

Heat a large wok or pan over medium. Once hot, add in the tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the longganisa.

TOFU SCRAMBLE & GARLIC RICE

For the vinegar, mix the onions and vinegar together. Mix in some sugar to counter the acidity. Add red chili, if using. Allow to soak for 10-15 minutes. The vinegar will turn pink from the onions.

This is best prepared in advance and can be stored for days.

VINEGAR FOR DIPPING

This is a vegan Filipino Rodic&#39;s-Style Tapa made using extra firm tofu - yes extra firm tofu, that&#39;s air fried until crisp before being marinated and cooked in a sweet-savoury sauce and served with garlic rice, tofu scramble, and of course some vinegar. This is a very hearty Filipino meal you can have for breakfast or any time of the day.

Rodic's Tapa (Vegan Filipino Recipe)

17.5 oz extra firm tofu (or tokwa)

2.5 tbsp sugar (, adjust to taste)

tsp pepper

garlic ((optional

tsp dark soy sauce

vegetable broth ((see notes))

sugar

red chili (sliced (optional))

oz extra firm tofu (tokwa pressed and drained)

yeast

tsp black salt

turmeric powder

neutral oil (see notes)

Garlic Rice (Sinangag)

Tofu Scramble egg (if vegetarian))

Vinegar

For the Tapa, Remove the 500g/17.50z block of tofu from the water or packaging and drain from any excess water. Pat dry with a towel.

Using a cheese grater, carefully grate the tofu into shreds.

Meanwhile, preheat your air-fryer or oven to 350F/180C.

On a lined baking tray or air fryer basket (I used parchment paper to line mine), place the shredded tofu and try to spread it out as thin as possible.

For air-frying, air-fry for 12-15 minutes or until lightly golden brown - do not overcook since it can easily harden and become too dry.

You can flip the tofu halfway through cooking. It’s also okay not to get even browning and even have the tofu still white, since this can add to the different textures of the overall tofu dish.

If baking, you may need to bake the tofu for 25-30 minutes or longer.

SHREDDED TOFU FOR TAPA

While the tofu is cooking, prepare the marinade by mixing everything together. Feel free to adjust to your taste.

Marinate the tofu in the marinated after baking/air-frying. Set aside for 10-15 minutes. You can also leave this overnight in the refrigerator.

MARINADE FOR TAPA

You can cook the garlic rice and tofu scramble the same pan as the tapa. I like to cook the garlic rice, then the tofu scramble, before the tapa.

Heat a large wok or pan over medium. Once hot, add in the 9oz/250g tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the tapa.

TOFU SCRAMBLE &amp; GARLIC RICE

To cook the tapa: Heat the wok or pan over medium high heat, add in the oil. Once hot, add in the marinated tofu shreds for the tapa.Sauté over medium heat for 2-3 minutes and allow the marinade to reduce until the sugars start to caramelise and coat the tofu shreds.

Once cooked through and the sauce has reduced, turn off the heat.

Serve the tapa with the garlic rice, tofu scramble, vinegar, and sliced tomatoes. Enjoy while hot.

I like to enjoy this by scooping some of the vinegar with onions over the tapa, getting a scoop of the vinegar-ed tapa and and having it with the garlic rice and tofu scramble.

COOKING TAPA

Mhmm I love toksilog, maraming salamat. Especially the vinegar dip

This was delicious and special. My non-vegan family ate it up and went for more. Thanks!

Recipe looks great! Just a question…the marinade ingredient lists sugar twice (2.5 tbsp sugar AND 1/2 tbsp sugar). Is this correct? Just wondering as marinade ingredients per the recipe are all combined, so there doesn’t seem to be a reason for dividing the sugar. Please clarify &amp; update the recipe if required, Thanks 😊

https://www.youtube.com/watch?v=0lmj4XBeqyE

For the full recipe 👉🏼 www.thefoodietakesflight.com/rodics-tapa-vegan

This is a vegan Filipino Rodic’s-Style Tapa made using extra firm tofu, that's air fried until crisp before being marinated and cooked in a sweet-savoury sauce and served with garlic rice, tofu scramble, and of course some vinegar. Rodic’s Diner is known for their Filipino tapa (cured beef) that’s shredded into smaller bits. This is also a v hearty Filipino meal you can have for breakfast or any time of the day. 👌🏻


#filipinofood #tapa #veganrecipe #vegan #plantbased #tofu #tofurecipe #easymeal #breakfast #rice

Turn shredded tofu into vegan tapa 🇵🇭 Filipino Tofu Tapa Recipe

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Top 2 filipino breakfast recipes from across the web

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Rodic's Tapa (Vegan Filipino Recipe...

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