Simple Tofu Mushroom Adobo (Vegan Filipino Adobo)
Get ready for a flavor explosion with this vibrant plant-powered take on Filipino adobo! Imagine golden tofu and tender mushrooms bathing in tangy vinegar, savory soy, and fragrant garlic—this dish is pure comfort with a modern twist. Inspired by home-style tradition and elevated for today’s mindful eaters, each bite sings with umami and bright acidity. It’s simple, affordable, and entirely vegan, perfect for busy weeknights or meal prepping for the week. This adobo will steal the show at your next gathering—no pork or chicken required!
Nutrition Facts
Ingredients
Instructions
Prep Protein – In a large bowl, combine tofu cubes, rehydrated mushrooms, and tofu skin. Cover with 1 cup of hot water and let sit 10–15 minutes until softened, then drain thoroughly. Press excess moisture from tofu (5 minutes prep). Optional: pan-fry cubes in 1 tablespoon oil until edges turn golden for extra texture.
Sauté Aromatics – Heat remaining oil in a nonstick pan over medium heat. Add chopped onion and crushed garlic, stirring until fragrant and translucent (about 4 minutes). Toss in whole peppercorns and bay leaves, gently toast 1–2 minutes to bloom flavors.
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Continue Reading at Lightorangebean →Frequently Asked Questions
Q: Can I make this gluten-free?
A: Yes. Use tamari or coconut aminos instead of soy sauce.
Q: Is this recipe freezer-friendly?
A: Absolutely. Freeze without potatoes for best texture; reheat gently with a splash of broth.
Q: Can I use fresh mushrooms instead of dried?
A: Yes. Baby bella or oyster mushrooms work well; adjust cook time slightly.
Q: What’s a good tofu substitute?
A: Tempeh or seitan strips offer similar protein and texture.
Q: Can I skip the tofu skin?
A: Yes. You can omit or use thin eggplant slices for a similar mouthfeel.
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