Vegetarian Humba
Vegetarian Humba is a delightful twist on a Filipino classic, offering the same rich, sweet, and savory flavors in a plant-based rendition. This hearty dish features shiitake mushrooms and firm tofu as the stars, simmered in a flavorful fusion of soy sauce, coconut vinegar, and brown sugar, creating a luscious glaze. The addition of tangy pineapple chunks and tender banana blossoms adds depth and texture, while aromatic bay leaves and peppercorns enhance the dish with a fragrant complexity. Perfectly paired with steamed rice, this recipe is both satisfying and wholesome, ideal for vegetarians craving bold and authentic flavors. Ready in just an hour, Vegetarian Humba is a must-try for fans of Filipino cuisine seeking a meat-free alternative.
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Recipe Information
Ingredients
- 300 grams shiitake mushrooms
- 250 grams firm tofu
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 piece medium onion, chopped
- 100 milliliters soy sauce
- 50 milliliters coconut vinegar
- 3 tablespoons brown sugar
- 200 milliliters water
- 2 pieces bay leaves
- 1 teaspoon black peppercorns
- 150 grams pineapple chunks, drained
- 100 grams banana blossoms, soaked and drained
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 stalks green onions, chopped
Instructions
Clean and slice the shiitake mushrooms into bite-sized pieces.
Cut the tofu into 1-inch cubes.
In a large pan, heat vegetable oil over medium heat.
Add minced garlic and chopped onion, sauté until the onion is translucent.
Add sliced shiitake mushrooms to the pan, stirring occasionally, and cook for about 5 minutes or until softened.
Gently add tofu cubes to the pan and lightly fry them until they are golden brown on all sides.
Pour in the soy sauce, coconut vinegar, and water, stirring to combine.
Add brown sugar, bay leaves, and black peppercorns. Stir the mixture well to dissolve the sugar.
Bring the mixture to a boil, then lower the heat and let it simmer uncovered for about 25 minutes or until the sauce has reduced and thickened.
Stir in the pineapple chunks and banana blossoms, and cook for an additional 5 minutes.
Add salt and black pepper to taste, adjusting seasoning as needed.
Remove bay leaves before serving.
Garnish with chopped green onions. Serve hot with steamed rice.
Nutrition Facts
Calories |
1089 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5945 mg | 258% | |
| Total Carbohydrate | 120.6 g | 44% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 71.7 g | ||
| Protein | 61.5 g | 123% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1962 mg | 151% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 3088 mg | 66% | |
*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.
