Vegetarian Igado
Savor the hearty flavors of Vegetarian Igado, a plant-based twist on the classic Filipino dish! Perfect for those seeking a satisfying and meatless alternative, this recipe swaps out the traditional pork and liver for protein-packed tofu and meaty shiitake mushrooms, paired with vibrant vegetables like carrots, bell peppers, and green peas. Simmered in a savory blend of soy sauce, lemon juice, and aromatic bay leaves, this soulful dish brims with rich umami flavors. With a prep time of just 20 minutes, it’s an easy and nutritious recipe for weeknight dinners that pairs perfectly with steaming hot rice. Whether you're vegetarian, vegan, or simply exploring Filipino-inspired cuisine, this flavorful take on Igado is sure to please!
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Recipe Information
Ingredients
- 300 grams firm tofu
- 200 grams shiitake mushrooms
- 1 medium carrots
- 1 large potato
- 150 grams green peas
- 1 medium red bell pepper
- 60 ml soy sauce
- 30 ml lemon juice
- 1 medium onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 2 bay leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 250 ml vegetable broth
- 1 teaspoon ground black pepper
Instructions
Press the tofu to remove excess moisture, then cut it into 1-inch cubes.
Slice the shiitake mushrooms, carrots, and bell pepper into thin strips. Dice the potato into 1-inch cubes.
Finely chop the onion and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.
In the same pan, add another tablespoon of olive oil and sauté the onions and garlic until the onions are translucent.
Add the mushrooms to the pan and cook until they release some moisture, about 3 minutes.
Include the bay leaves, carrots, potato cubes, and bell pepper slices. Stir and cook for another 5 minutes.
Return the tofu to the pan and add the soy sauce, lemon juice, vegetable broth, salt, and pepper. Stir to combine all the ingredients.
Bring the mixture to a simmer, cover the pan, and cook on low heat for 15 minutes or until the vegetables are tender.
Add the green peas for the last 5 minutes of cooking time.
Remove the bay leaves before serving. Taste and adjust seasoning if needed.
Serve the Vegetarian Igado over steamed rice and enjoy!
Nutrition Facts
Calories |
371 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.2 g | 22% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 9.3 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 575 mg | 44% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1108 mg | 24% | |
*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.
