Let’s spice up our mealtime with our Vegan Adobo Recipe! This Filipino favorite features marinated tofu or seitan simmered in a tangy and savory sauce made from vinegar, soy sauce, garlic, and bay leaves. Serve it over steamed rice for a comforting and flavorful dish that’s sure to satisfy your taste buds. Get ready to enjoy a taste of the Philippines right at home!
WHY VEGAN ADOBO IS A MUST-TRY?
- Utilizes everyday ingredients such as soy sauce and vinegar, making it accessible and cost-effective.
- Incorporating tofu and mushrooms offers a meaty texture without the meat, catering to various dietary preferences.
- The tangy and savory flavors balance ensures a satisfying meal, appealing to a wide palate range.
- Perfect for meal prep, this dish maintains its deliciousness, making leftovers just as enjoyable.
Finding a dish that marries traditional flavors and modern dietary preferences can often feel like a culinary quest. Enter the Vegan Adobo recipe, a plant-based rendition of the beloved Filipino classic that promises to enchant your taste buds while adhering to a vegan lifestyle.
Like many, I’ve faced the challenge of recreating my favorite dishes to align with my dietary choices without sacrificing the original’s depth of flavor and comfort.
This led me to experiment with tofu and mushrooms to capture the essence of Adobo’s rich, savory, and slightly tangy sauce. The result? A vegan adobo that not only satisfies those nostalgic cravings but also introduces a delightful, wholesome twist to your meal rotation.
What Is Vegan Adobo?
Vegan adobo is a plant-based version of the traditional Filipino dish known for its rich, tangy, and savory sauce. Instead of meat, it uses ingredients like tofu and mushrooms to mimic the dish’s hearty texture.
The sauce, a blend of soy sauce, vinegar, garlic, and sometimes bay leaves and black peppercorns, remains true to the original recipe, ensuring the dish retains its iconic flavor profile.
This adaptation caters to vegan and vegetarian diets. It offers a healthier alternative that doesn’t compromise on taste, making it a popular choice for those looking to explore global cuisines through a plant-based lens.
Quick Fact- Vegan adobo replaces traditional meat with tofu and mushrooms, soaking up the classic blend of soy sauce, vinegar, and spices, offering a delicious plant-based twist on a Filipino favorite.
Recipe Directions
- Heat Tofu: Heat 1 tablespoon of oil over medium-high heat in a large pan. Add the tofu cubes. Fry for 10 minutes, stirring occasionally, until browned on all sides. Once browned, remove the tofu from the pan and set aside.
- Sauté Onion and Garlic: Add the remaining tablespoon of oil in the same pan. Reduce heat to medium. Add the onion and fry for 3 minutes until it starts to soften. Add the minced garlic and continue frying for 2 more minutes until aromatic.
- Prep Spices: Coarsely grind the peppercorns using a pestle and mortar, or pulse them briefly in a spice grinder.
- Create Sauce: To the pan, add the soy sauce, vinegar, water, ground peppercorns, bay leaves, and sugar. Stir well to combine. Bring the mixture to a simmer and let it simmer for 10 minutes.
- Thicken Sauce: Add the cornstarch slurry to the sauce, stirring continuously. Keep simmering for a couple more minutes as the sauce thickens.
- Combine: Remove the bay leaves. Add the crispy tofu back into the pan. Stir well to ensure the tofu is evenly coated in the sauce.
- Serve: Let the dish rest for 5 minutes before serving. This allows the flavors to meld together more deeply. Serve hot, ideally with steamed rice, for a complete meal.
Variations, Add-Ons, And Toppings
Variations
- Mushroom Adobo: Incorporate different types of mushrooms, such as shiitake, portobello, or button mushrooms, for added texture and earthiness.
- Vegetable Adobo: Add hearty vegetables like bell peppers, carrots, and potatoes to make the dish more filling and nutritious.
- Spicy Adobo: Introduce chili peppers or a teaspoon of chili flakes to the sauce for a spicy kick.
Add-Ons
- Pineapple Chunks: Adding pineapple provides a sweet and tangy contrast to the savory sauce, creating a delightful flavor balance.
- Coconut Milk: Swirl in coconut milk towards the end of cooking for a creamier sauce with a subtle sweetness.
- Seitan or Tempeh: For a different protein base, use seitan or tempeh instead of tofu to mimic the texture of meat.
Toppings
- Green Onions: Sprinkle chopped green onions on top before serving for a fresh, sharp flavor and a pop of color.
- Fried Garlic: Add crispy fried garlic bits on top for a crunchy texture and a flavor boost.
- Lemon or Lime Wedges: Serving with lemon or lime wedges on the side allows individuals to add an extra zest to their dish according to their taste.
- Fresh Cilantro: A handful of fresh cilantro leaves can add a refreshing herby note, complementing the rich flavors of the adobo.
Vegetable Substitutions
- Jackfruit: Unripe jackfruit mimics the texture of meat and absorbs flavors well, making it an excellent base for vegan adobo.
- Cauliflower: This vegetable offers a hearty texture and is perfect for soaking up the adobo sauce, providing a satisfying bite.
- Eggplant: Its sponge-like nature makes it ideal for absorbing the rich, savory sauce, adding a smooth, creamy texture to the dish.
- Sweet Potatoes: Their natural sweetness contrasts beautifully with the tangy adobo sauce, adding depth and richness.
- Bell Peppers: Add a slight crunch and sweetness, enhancing the overall flavor profile of the adobo.
- Chickpeas: A protein-rich alternative that adds a satisfying chewiness and soaks up the sauce well.
Quick Tip- For an extra flavor boost in vegan adobo, marinate the tofu or mushrooms in the adobo sauce for at least an hour before cooking.
Best Side Dishes
- Steamed Jasmine or Brown Rice is the perfect base for soaking up the rich adobo sauce, balancing its strong flavors.
- Quinoa A protein-packed alternative to rice, quinoa adds a nutty flavor and a unique texture.
- Green Bean Stir-fry A light, crunchy vegetable side that contrasts the tenderness of the adobo.
- Garlic Spinach Sautéed spinach with garlic adds a fresh, iron-rich component to the meal.
- Cucumber Salad This cool, refreshing side cleanses the palate, especially if the adobo is spicier.
- Pickled Vegetables Adds a tangy crunch that complements the savory, vinegary notes of the adobo.
- Sweet Corn Fritters Offer a delightful sweetness and crispiness, making them crowd-pleasers.
- Mango Salsa The sweetness of the mango balances the soy and vinegar flavors of the adobo beautifully.
How To Serve?
- Rice Bed: Place a scoop of steamed jasmine or brown rice on each plate as a base. Spoon the vegan adobo over the rice, allowing the sauce to soak in.
- Garnish: Sprinkle freshly chopped green onions, cilantro, or fried garlic bits on top for added flavor and a pop of color.
- Side Dishes: For a balanced meal, serve alongside your side dishes, such as stir-fried vegetables, cucumber salad, or pickled vegetables.
- Lemon or Lime Wedges: Offer lemon or lime wedges on the side. A squeeze of citrus juice can brighten the dish with acidity.
- Serving Bowls: Place the vegan adobo in a central serving bowl for family-style dining. Allow guests to serve themselves, encouraging a communal dining experience.
- Condiments: For guests who prefer to adjust the seasoning to their taste, provide extra soy sauce or a small bowl of chili flakes.
- Warm Plates: Serve on warm plates to keep the dish hot, enhancing its flavors and making it even more comforting.
Quick Tip- To achieve a deeper flavor in your vegan adobo, let it rest overnight in the refrigerator. The ingredients meld together, enhancing the dish’s richness and complexity.
Storage & Make Ahead
- Storage: Leftover vegan adobo can be stored in an airtight container in the refrigerator for up to four days. The flavors continue to develop, often tasting even better the next day.
- Make Ahead: Prepare vegan adobo up to 2 days in advance. This saves time and allows the flavors to meld together, creating a richer and more cohesive dish. Simply reheat and serve, ideal for meal planning and busy weeknights.
Fact- The traditional Filipino adobo has roots dating back centuries. Still, the vegan version offers a modern twist using plant-based ingredients while maintaining its iconic savory-tangy flavor profile.
Time-Saving Tips
- Prep Ingredients in Advance: Chop your onions, garlic, and vegetables the night before and store them in the fridge to save time on cooking day.
- Use Pre-Cut Vegetables: Opt for pre-cut mushrooms and other vegetables, if available, to reduce prep time.
- Press Tofu Efficiently: To save time pressing tofu, use a tofu press or wrap the tofu in a clean towel and place a heavy object on top for about 15-20 minutes while you prepare other ingredients.
- Marinate Overnight: If your schedule allows, marinate the tofu or mushrooms in the adobo sauce overnight. This not only enhances the flavor but makes the actual cooking process quicker.
- Batch Cooking: Make a double batch of vegan adobo and freeze half for a future meal. A delicious dish that only needs reheating can be a lifesaver on busy days.
- One-Pan Method: Use the same pan to fry the tofu and make the sauce to reduce washing up and streamline the cooking process.
- Instant Rice: Serve with instant or pre-cooked rice to cut cooking time and focus on making the adobo sauce perfect.
Tangy Vegan Adobo Recipe To Satisfy Your Taste Buds
Vegan adobo is a delightful twist on the classic Filipino dish, swapping meat for tofu and mushrooms, bathed in a rich, tangy sauce of soy sauce, vinegar, garlic, and spices. This plant-based version retains the soul-warming comfort of the original, offering a savory, satisfying meal that’s both nutritious and easy to prepare, perfect for any day of the week.
4
servings15
minutes25
minutes200
kcal5
minutesKeep the screen of your device on
Ingredients
1½ Tbsp 1½ Rapeseed Oil
1 340g Block 1 340g Extra Firm Tofu, 1-inch cubed
1 1 Small Brown Onion, finely diced
6 Cloves 6 Garlic, minced
60 ml 60 Light Soy Sauce
60 ml 60 Rice Vinegar or White Distilled Vinegar
125 ml 125 Water
1 Tsp 1 Black Peppercorns
3 Tbsp 3 Dried Bay Leaves
1 1 Coconut Sugar or Brown Sugar
½ Tbsp cornstarch with 2 tbsp water ½ Cornstarch mixed with Water
Directions
- Start with Tofu: Heat 1 tablespoon of rapeseed oil in a large pan over medium-high heat. Add the cubed tofu. Stir occasionally and fry for 10 minutes, until all sides are browned. Once done, remove the tofu from the pan and set aside.
- Sauté Onion and Garlic: Add the remaining ½ tablespoon of rapeseed oil in the same pan. Lower the heat to medium. Add the finely diced onion and cook for 3 minutes until it softens. Then, incorporate the minced garlic cloves and continue frying for 2 minutes until the mixture becomes fragrant.
- Prepare Peppercorns: Coarsely grind the black peppercorns using a pestle and mortar or pulse them in a spice grinder to a coarse consistency.
- Combine Sauce Ingredients: To the pan with the onion and garlic, add the light soy sauce, rice vinegar (or white distilled vinegar), water, ground peppercorns, dried bay leaves, and coconut (or brown) sugar. Stir everything together well, then bring the mixture to a simmer. Allow it to simmer for 10 minutes, letting the flavors meld together.
- Thicken the Sauce: Prepare the cornstarch slurry by mixing ½ tablespoon of cornstarch with 2 tablespoons of water in a small bowl. Add this slurry to the simmering sauce in the pan, stirring well to combine. Continue simmering the sauce for a couple of minutes or until it thickens.
- Finish with Tofu: Once the sauce has thickened, remove the bay leaves from the pan. Add the browned tofu back to the pan, stirring gently to ensure each piece is well-coated with the adobo sauce.
- Serve: Your vegan tofu adobo is now ready to be served. Enjoy it hot, ideally alongside steamed rice or your preferred side dish, for a complete meal.
Equipment- Large Pan
- Wooden Spoon
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Tofu Press (optional)
- Pestle and Mortar or Spice Grinder
- Mixing Bowl
- Whisk or Fork (for cornstarch slurry)
- Airtight Container (for storage)
Notes
- Extra firm tofu works best for this recipe as it holds its shape and texture when fried.
- If you’re sensitive to sodium, use low-sodium soy sauce to reduce the salt content.
- Rapeseed oil can be substituted with any neutral oil, like vegetable or sunflower.
- For a gluten-free version, ensure your soy sauce is certified gluten-free.
- The cornstarch slurry is crucial for thickening the sauce; however, arrowroot powder can be a suitable alternative.
- Leftovers store well and often taste better the next day as the flavors meld.
Frequently Asked Questions
Can I Make Vegan Adobo Without Soy Sauce?
You can make vegan adobo without soy sauce by substituting it with tamari or coconut aminos. Tamari is a gluten-free alternative with a similar flavor profile, while coconut aminos offer a sweeter and less salty taste. Adjust the quantity to taste, as coconut aminos are less intense than soy sauce.
Is Vegan Adobo Gluten-Free?
Vegan adobo can be made gluten-free using a gluten-free soy sauce or tamari instead of regular soy sauce. To avoid cross-contamination, ensure all other ingredients, such as vinegar and cornstarch, are certified gluten-free.
How Can I Make My Vegan Adobo Spicier?
Add chopped fresh chili peppers or a teaspoon of red pepper flakes to heat your vegan adobo while it simmers. Adjust the amount based on your preferred spice level. Another option is to serve the dish with spicy chili sauce for individuals to add to their liking.
Can Vegan Adobo Be Frozen For Later Use?
Yes, vegan adobo freezes exceptionally well. Allow the dish to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stove, adding a little water if necessary to loosen the sauce.
What Are The Best Side Dishes To Serve With Vegan Adobo?
The best side dishes for vegan adobo typically include simple, lightly flavored grains or vegetables that complement the rich and savory flavors of the adobo.
Steamed jasmine or brown rice, quinoa, sautéed greens like spinach or bok choy, and cucumber salad. These sides help balance the dish’s intensity and create a clean contrast.
