Vegan Filipino Tofu Adobo
This vegan filipino tofu adobo is a plant-based take on the beloved filipino adobo recipe. I took this recipe from my Dad’s home cookbook. He passed away recently and I want to honor him through food as he was the one to really inspire me in the kitchen.
Often relatives and friends would ask for this recipe from him and he’d happily share, but no one seemed to be able to master it quite right. I’ve been a few renditions of this recipe using different vegan meat substitutes. I will share more recipes of the other alternatives, but first I wanted to start with a tofu adobo as it’s quite a classic and accessible plant-based protein.
What does adobo mean in filipino?
Adobo comes from the Spanish word marinade, sauce or seasoning. In this popular Filipino dish it is in the cooking process. The base of the marinade is vinegar, soy sauce, garlic and black pepper.
Ingredients in Vegan Filipino Tofu Adobo
This recipe calls for extra firm tofu. It is important that you do extra firm tofu for that firmer, plant-based meat substitute texture. For the sauce ingredients, you will need water, rice vinegar, soy sauce (or tamari if you’re trying to go soy-free), olive oil, maple syrup, garlic, achuete annatto powder, garlic powder, onion powder, salt, fresh ground pepper and corn starch.
What is achuete annatto?
If you’re wonder what achuete annatto powder, annatto is a natural red orange food coloring with amazing health benefits. It comes from the seeds of the achiote tree.
Annatto is shown to have antioxidant and antimicrobial properties. It is also shown to promote eye health, hearth health and reduce inflammation. You can find more information on the health benefits of annatto through the link.
Method for Vegan Filipino Tofu Adobo
Take extra firm tofu + slice Into cubes. Put in a container with parchment paper and freeze for 1 hour or over night. This will help tofu to expand, layer and create a meatier texture.
Next step, once the tofu is frozen put it in between to cutting boards with clean cloths or paper towels to push out water. Make sure to place additional weight on the top cutting board to really press the water out of the tofu for 30 minutes.
Now that the tofu is pressed, heat up a frying pan to medium heat. Once hot, add 2 Tbsp of oil and fry the tofu on 3-4 minutes on each side or until all sides of tofu is turned golden and crisp.
While tofu is heating in pan, place all sauce ingredients into a bowl and whisk until well combined. Turn pan of tofu to medium-low heat and add sauce. Mix for about 2-3 minutes until fully coated.
Serve with brown rice or base of your choice. Enjoy!
Other plant-based recipes you may enjoy
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Vegan Filipino Tofu Adobo
Ingredients
- 1 pkg extra firm tofu cubed
- 1/4 cup water
- 3 Tbsp rice vinegar
- 2 Tbsp soy sauce
- 1 Tbsp olive oil
- 1 tsp maple syrup
- 1 tsp mince garlic (2 cloves)
- 1 tsp achuete annatto powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 Tbsp corn starch
Instructions
- Take extra firm tofu + slice Into cubes. Put in a container with parchment paper and freeze for 1 hour or over night. This will help tofu to expand, layer and create a meatier texture.
- Once tofu is frozen put it in between to cutting boards with clean cloths or paper towels to push out water. Make sure to place additional weight on the top cutting board to really press the water out of the tofu for 30 minutes.
- Now that the tofu is pressed, heat up a frying pan to medium heat. Once hot, add 2 Tbsp of oil and fry the tofu on 3-4 minutes on each side or until all sides of tofu is turned golden and crisp.
- While tofu is heating in pan, place all sauce ingredients into a bowl and whisk until well combined. Turn pan of tofu to medium-low heat and add sauce. Mix for about 2-3 minutes until fully coated.
- Serve with brown rice or base of your choice. Enjoy!
Notes
