Vegan Bicol Express
Elevate your plant-based meals with this mouthwatering Vegan Bicol Express, a compassionate twist on the classic Filipino dish renowned for its bold flavors and creamy texture. Packed with golden-brown tofu, spicy chilies, aromatic ginger, and a luscious coconut milk and cream base, this recipe delivers the perfect balance of heat, richness, and savory umami. Enhanced with soy sauce, mushroom powder, and fresh baby spinach, every bite is a celebration of vibrant and wholesome ingredients. Ready in just under an hour, this vegan adaptation stays true to the original’s soul-warming essence while catering to cruelty-free diets. Perfectly paired with steamed rice, this dish is a delightful combination of comfort and spice that's sure to impress your taste buds.
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Recipe Information
Ingredients
- 2 tablespoons coconut oil
- 400 grams extra-firm tofu
- 1 medium onion
- 4 cloves garlic cloves
- 1 inch piece ginger
- 3 pieces long green chilies
- 2 pieces red chilies
- 400 ml coconut milk
- 100 ml coconut cream
- 2 tablespoons soy sauce
- 100 ml vegetable broth
- 1 teaspoon mushroom powder
- 0.5 teaspoon salt
- 0.5 teaspoon ground black pepper
- 100 grams baby spinach
Instructions
Press the tofu to remove excess moisture by wrapping it in a kitchen towel and placing a weight on top for at least 10 minutes.
Cut the tofu into bite-sized cubes.
Heat the coconut oil in a large skillet over medium heat.
Fry the tofu cubes in batches until they are golden brown on all sides. Remove from the skillet and set aside.
In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
Slice the long green chilies and red chilies, removing the seeds if a milder dish is desired. Add them to the skillet and cook for another 2 minutes.
Add the coconut milk, coconut cream, soy sauce, and vegetable broth to the skillet. Stir to combine well.
Sprinkle in the mushroom powder, salt, and ground black pepper. Bring the mixture to a gentle simmer.
Return the tofu to the skillet and stir to coat them well in the sauce.
Add the baby spinach to the skillet and cook until wilted, about 2 minutes.
Adjust seasoning to taste and simmer for another 5 minutes to allow the flavors to meld.
Serve hot over steamed rice or your preferred grain.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.5 g | 101% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2823 mg | 123% | |
| Total Carbohydrate | 143.5 g | 52% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 94.0 g | ||
| Protein | 75.6 g | 151% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2950 mg | 227% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2366 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
