Vegetarian Pork Adobo
Discover the bold and savory flavors of *Vegetarian Pork Adobo*, a plant-based take on the Filipino classic that's perfect for both vegetarians and food explorers seeking a hearty dish. This recipe swaps traditional pork with a soy-based pork alternative, paired with rich coconut vinegar, soy sauce, and aromatic garlic for an authentic adobo taste. Enhanced with tofu, bell peppers, and a touch of brown sugar for balanced sweetness, this dish is simmered to perfection in its tangy, peppery marinade. Quick to prepare and served best over steamed rice, this meat-free version of Pork Adobo preserves the comforting essence of the original while catering to modern diets. Ideal for weeknight dinners or gatherings, Vegetarian Pork Adobo is a flavorful masterpiece that will satisfy your cravings while celebrating classic Filipino cuisine.
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Recipe Information
Ingredients
- 500 grams soy-based pork alternative
- 120 ml soy sauce
- 60 ml coconut vinegar
- 240 ml water
- 3 pieces bay leaves
- 6 pieces garlic cloves
- 1 teaspoon black peppercorns
- 1 tablespoon brown sugar
- 2 tablespoons coconut oil
- 1 medium, chopped onion
- 1 medium, sliced bell pepper
- 200 grams tofu
- 0.5 teaspoon salt
Instructions
Begin by marinating the soy-based pork alternative. In a large bowl, combine the soy sauce, coconut vinegar, water, and brown sugar until well mixed.
Peel and crush the garlic cloves, add to the marinade along with the bay leaves and black peppercorns. Mix well to ensure the flavors are evenly distributed.
Submerge the soy-based pork alternative in the marinade. Cover and let it marinate for at least 30 minutes or up to 4 hours in the refrigerator for deeper flavor.
While marinating, cut the tofu into 1-inch cubes. Pat them dry using a kitchen towel to remove excess moisture.
Heat one tablespoon of coconut oil in a large skillet over medium heat. Once hot, add the tofu cubes and cook until they're golden brown on all sides. This should take about 5-7 minutes. Remove tofu from the skillet and set aside.
In the same skillet, add the remaining tablespoon of coconut oil. Sauté the chopped onion until translucent, about 3-4 minutes.
Add the bell pepper slices to the skillet and sauté for an additional 2 minutes or until slightly softened.
Pour the marinated soy-based pork alternative along with the marinade into the skillet. Lower the heat to a simmer and cook for about 15 minutes, stirring occasionally.
Add the fried tofu back to the skillet and continue to cook for another 5 minutes, allowing the tofu to absorb some of the adobo sauce.
Taste and add salt if needed. Adjust seasoning to your preferences.
Remove from heat and let it sit for a few minutes. Serve the Vegetarian Pork Adobo hot over steamed rice or with crusty bread.
Nutrition Facts
Calories |
1781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 30.7 g | 154% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7909 mg | 344% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 25.8 g | ||
| Protein | 147.8 g | 296% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1360 mg | 105% | |
| Iron | 29.2 mg | 162% | |
| Potassium | 3039 mg | 65% | |
*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.
