vegan adobo

This vegan adobo recipe is a plant-based version of a classic Filipino dish, made with seitan &quot;chicken,&quot; onions, coconut milk, soy sauce, and cane vinegar.

Vegan Adobo

oil oil

onion

garlic ((peeled and smashed))

coconut milk

cane vinegar

dark soy sauce

soy sauce

sugar

black pepper

bay leaf

red chili peppers

cilantro ((chopped, optional))

Heat a pan over medium-high heat. Add 1 tablespoon of oil, along with the onion and garlic. Saute until softened. The onions can crisp ever so slightly at the edges, but they shouldn’t take on too much color.

Add the coconut milk, cane vinegar, dark soy sauce, light soy sauce, sugar, black pepper, bay leaf, and 2 dried red chili peppers. Turn the heat down to a low simmer, and cook for about 20 minutes.

Meanwhile, heat another tablespoon of oil in a skillet (nonstick works great). Break up the seitan or cut it into desired shapes, and add it to the pan. Brown it until it’s golden all over. Add it to the sauce, and cook for another 5 minutes.

Serve with steamed rice and chopped cilantro on top, if using. 

Featuring tofu cooked in rich sweet, and sour sauce, this tofu adobo will be a hit in your household! A one-pan easy recipe that is ready in 45 minutes. Serve it with a side of rice for a simple yet satisfying meal. 

Vegan Tofu Adobo

soy sauce (or tamari/shoyu (use gluten-free if needed))

white vinegar rice

garlic (minced)

vegetable broth ((low sodium preferred))

black peppercorn

bay leaves

brown sugar ((or another granulated sweetener))

Combine tofu cubes along with soy sauce and vinegar in a bowl. Stir until everything is well mixed. Let it marinate for 20-30 minutes. (Reserve the marinade!)

Heat a tablespoon of oil in a skillet or non-stick pan over medium-high heat. Place tofu in one layer. Sear tofu for 2-3 minutes on each side or until most sides is browned. Set aside.

Add ½ tablespoon of oil to the same pan. Add garlic, and fry for a minute until fragrant. Then, add the reserved marinade and the rest of the ingredients (except tofu) to the pan. Bring mixture to a simmer, and let it cook for 5 minutes.

Add seared tofu to the pan and allow it to simmer for another 10-15 minutes or until the sauce has reduced to a slightly thicker consistency.

Serve your tofu adobo over some rice, and top it with chopped green onion.

This Vegan Tofu Adobo or Adobong Tokwa is a vegan take on the classic Filipino dish, that’s commonly cooked using chicken or pork. This version uses tokwa, which is tofu in Filipino that I sliced into cubes and pan-fried to crisp before cooking down adobo-style. It’s packed full of flavour with the tofu acting like sponges and absorbing all the flavour. You can’t pass off on rice with this dish!

Filipino Tofu Adobo (Adobong Tokwa)

450 g extra firm tofu

neutral oil (see notes)

garlic ((or more if you’d like!), crushed and peeled)

soy sauce ((see notes if gluten-free))

white vinegar

vegetable broth (or stock)

tsp dark soy sauce

1/2-1 tbsp sugar (adjust

Sinangag ((Filipino Fried Garlic Rice))

Plain Rice

Press your tofu to remove excess water. Slice into cubes or shape of your choice.

Heat a large non-stick pan or skillet. Add a generous amount of oil. Pan-fry or deep fry the tofu in neutral oil until golden brown and crisp on all sides.

Move the tofu to the side of the pan. If you want to lessen the oil, feel free to remove some from the pan. But be generous with the oil since adobo is traditionally quite fatty in the sauce from the cooked down meat (especially if using pork belly).

Add in the onions, garlic, and whole pepper corns. Leave the garlic and onions to cook until tender, around 3-4 minuets.

Add the bay leaves, soy sauce, vinegar, and vegetable broth. Mix well and leave to simmer over medium heat until it comes to a boil.

Add in sugar and dark soy sauce, if using. Taste the sauce and feel free to adjust to your taste. You can add more soy sauce for saltiness, vinegar for more acidity, or sugar for a hint more sweetness. This is really depending on your desired taste. I love a nice kick of acidity for my adobo that’s greatly balanced with some sugar.

Leave the tofu to cook in the sauce for 10-12 minutes or until the sauce has reduced. The longer the tofu sits in the sauce the tastier it gets because tofu absorbs the sauce really well (like a sponge!)

Serve and enjoy your adobo with some Sinangag (Fried Garlic Rice) –homemade recipe here or plain rice. Enjoy!

Delicious! I made a pork adobo for my meat eating folks (myself included) &amp; this tofu adobo for my veggie peeps, &amp; this was even more delicious than that was! I highly recommend this recipe. I did add some fresh pineapple just because I had it on hand— no regrets there, though I sacrificed some points of authenticity. Still, with or without pineapple, I will be making this recipe again!

This exceeded my expectations, and I will definitely make it again.

I've tried this recipe last night and was blown away by how delicious it was! Absolutely loved it. This is definitely one of my favourite meals now! Thank you so much for the recipe.

FOR THE FULL RECIPE 👉🏼 https://thefoodietakesflight.com/tofu-adobo-adobong-tokwa

My fave part of adobo is also the sauce with the little bits of whole pepper corns and garlic and love scooping it over rice 😬 adobo is actually a way of cooking and you’ll find adobong baboy (pork adobo—probably the most popular), adobong manok (chicken adobo), adobong pusit (squid adobo), adobong kang kong (morning glory adobo), etc.

#tofu #adobo #filipinofood

What’s your comfort food? Vegan Filipino tofu adobo or adobong tokwa enjoyed with 🍚 #reels

This Vegan Filipino Adobo using extra firm tofu (tokwa) and mushroom (kabute) is a vegan take on the classic Filipino dish. Adobo was a staple dish at home growing up and we’d always have it with either plain rice or Sinangang, which is Filipino Fried Garlic Rice for the perfectly hearty combo.

Vegan Filipino Tofu and Mushroom Adobo (Adobong Tokwa at Kabute)

150 g dry soy chunks (OR)

450 g extra firm tofu or tokwa (plus tofu skin and mushrooms (see notes))

potatoes

tbsp neutral oil ((see notes))

garlic

black peppercorns

vegetable broth (or water,

vinegar

soy sauce (for colour (optional))

You can see the step-by-step photos above.

Place the soy chunks/mushrooms/tofu skin in a heat proof bowl.

Pour in boiling water water to completely submerge the pieces and then cover these.

Leave to sit for 10 to 15 minutes or until doubled in size. Squeeze out the excess liquid and then wash through running water. You can opt to slice the tofu skin and mushrooms into smaller pieces.

See notes below on prepartion for other protein options.

Protein

If using potatoes: Peel the potatoes then slice into 1” cubes. For the potatoes, I usually soak these in water while I prepare the other ingredients to prevent them from turning brown from exposure to air.

Heat a large pan over medium high heat. Add in the oil. When hot, sauté the onion and garlic.

Add in the whole black peppercorns.

Afterwards, add in the protein that you&#039;re using. Pour in 1/2 cup vegetable broth/water, 1-2 tbsp soy sauce and 1-2 tbsp vinegar first. Leave to simmer to a boil over medium high heat. The protein will absorb the sauce. You can easily adjust to your desired taste as you go.

Once it boils, add in the potatoes, if using. Taste the sauce and add another 1-2 tbsp soy sauce and 1-2 tbsp vinegar if needed. If the potatoes have absorbed the liquid, you can add 1/2 cup more water.Taste the sauce and mix well. Potatoes absorb a lot of liquid and will absorb the seasoning too so you will need to taste and season more later on once the potatoes cook.

You can cover your pan and leave the protein to cook. These will soak up the sauce and seasonings too, and leave to cook the potatoes until tender to your liking, around 10 minutes or longer. Add an additional 1-2 to 1 cup water, if needed, to cook down the potatoes.

Season with more soy sauce and vinegar, if needed. Do note that adobo tastes better a days (even days) after cooking so leftovers taste better than when freshly cooked since the protein and potatoes continue to sit in the sauce and soak in the flavours.

You can add in some sugar, if desired, to counter the acidity. Add in the dark soy sauce (if using) for colour. Mix well.

Serve and enjoy your adobo with some Sinangag (Fried Garlic Rice) --homemade recipe here or plain rice. Enjoy!

Adobo

Leftovers can be kept in the fridge for up to a week or even longer.

For freezing adobo, I would suggest to freeze adobo WITHOUT potatoes since potatoes change in texture when frozen and thawed.

LEFTOVERS

This is my new favourite dish! I have already made this twice in one week with the combination of vegan chicken chunks and tofu. Highly recommend ❤️

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Top 4 vegan adobo recipes from across the web

The most viewed vegan adobo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Adobo

Vegan Tofu Adobo

Filipino Tofu Adobo (Adobong Tokwa)

Vegan Filipino Tofu and Mushroom Ad...

The most viewed vegan adobo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine