Adobo Recipe Vegan Style: Easy and Delicious Guide

Adobo is a beloved Filipino dish known for its rich, tangy, and savory flavors. Traditionally made with meat, this classic comfort food has been reimagined into a delicious vegan version that’s just as satisfying and full of depth.

Whether you’re a long-time vegan or simply looking to explore plant-based cooking, this vegan adobo recipe brings together hearty ingredients with the iconic adobo sauce to create a dish bursting with flavor.

Perfect for weeknight dinners or meal prep, this recipe uses tofu and mushrooms to replicate the texture and umami punch of the original. Marinated in soy sauce, vinegar, garlic, and spices, the ingredients simmer until tender, soaking up every bit of the savory sauce.

It’s a fantastic way to enjoy a taste of the Philippines while keeping your meal plant-based and nutritious.

Ready to dive into a bowl of vegan adobo that’s both comforting and vibrant? Let’s get cooking!

Why You’ll Love This Recipe

This vegan adobo recipe offers the best of both worlds: the authentic flavors of traditional adobo combined with wholesome, plant-based ingredients. It’s easy to prepare, budget-friendly, and uses pantry staples you might already have on hand.

The marinade is perfectly balanced with soy sauce, vinegar, and garlic, resulting in a tangy, savory, and slightly sweet sauce that clings beautifully to every bite. Plus, tofu and mushrooms provide a lovely texture contrast, making each mouthful satisfying.

This recipe is also versatile and can be adjusted to your taste preferences, whether you prefer it more garlicky, spicier, or with a touch of sweetness. It’s a great introduction to Filipino cuisine for vegans and meat-eaters alike!

Ingredients

• 14 oz firm tofu, pressed and cubed
• 8 oz cremini mushrooms, sliced
• 1/4 cup soy sauce (or tamari for gluten-free)
• 1/4 cup apple cider vinegar
• 1/2 cup water
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp whole black peppercorns
• 2 tbsp brown sugar (or coconut sugar)
• 1 tbsp vegetable oil
• 1 medium onion, sliced
• Optional: 1 small red chili, sliced, for heat
• Cooked rice, for serving

Equipment

• Large skillet or sauté pan with lid
• Cutting board
• Sharp knife
• Mixing bowl
• Measuring cups and spoons
• Spatula or wooden spoon
• Plate lined with paper towels (for pressing tofu)

Instructions

1. Press the tofu: Wrap the tofu block in a clean kitchen towel or paper towels and place a heavy object on top for at least 20 minutes. This removes excess moisture and helps the tofu absorb more marinade.
2. Prepare the marinade: In a mixing bowl, combine the soy sauce, apple cider vinegar, water, minced garlic, brown sugar, bay leaves, and black peppercorns. Stir until the sugar dissolves.
3. Cube the tofu: Once pressed, cut the tofu into bite-sized cubes. Set aside.
4. Sauté onions and mushrooms: Heat vegetable oil in a large skillet over medium heat. Add sliced onions and cook until translucent, about 3-4 minutes. Add mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
5. Add tofu and marinade: Gently add tofu cubes to the skillet and pour the marinade over everything. If using, add sliced red chili for some heat. Stir carefully to coat all the tofu and mushrooms in the sauce.
6. Simmer: Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until the sauce thickens slightly and the tofu has absorbed the flavors.
7. Finish and serve: Remove the bay leaves. Taste and adjust seasoning if needed, adding more soy sauce or sugar if preferred. Serve hot over steamed rice.

Tips & Variations

“For a smokier flavor, try adding a splash of liquid smoke or smoked paprika to the marinade.”

Pressing the tofu is essential to prevent sogginess and ensure it soaks up the marinade. If you’re short on time, use extra-firm tofu which requires less pressing.

Feel free to swap cremini mushrooms with shiitake or oyster mushrooms for a different texture and flavor. You can also add vegetables like bell peppers or green beans for extra color and nutrition.

For a gluten-free option, substitute soy sauce with tamari or coconut aminos. If you want a slightly sweeter adobo, increase the brown sugar by 1 tablespoon.

Leftovers taste even better the next day, as the flavors deepen. Store in an airtight container in the fridge for up to 4 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

This vegan adobo is best served steaming hot over a bed of fluffy jasmine or brown rice. It also pairs wonderfully with Bread And Gravy Recipe for a comforting meal.

For a lighter option, serve alongside a fresh cucumber salad or sautéed greens such as bok choy or spinach. If you want to get creative, try it as a filling for vegan wraps or tacos—adding a dollop of vegan mayo or hot sauce.

To complete your Filipino-inspired dinner, check out our Blackstone Asparagus Recipe for a tasty vegetable side, or a refreshing Blueberry Mule Cocktail to sip alongside.

Conclusion

This vegan adobo recipe is a fantastic way to enjoy the bold and beloved flavors of Filipino cuisine without any animal products. It’s simple to make, packed with umami, and incredibly versatile, making it a great staple for anyone’s recipe collection.

Whether you’re cooking for yourself, family, or friends, this dish is sure to impress and satisfy. The combination of tofu, mushrooms, and that signature adobo sauce creates a meal that’s hearty, nourishing, and full of character.

Don’t forget to explore more of our recipes like the Breakfast Wellington Recipe for a special brunch treat or the Braised Pork Ribs With Radish Recipe for a meaty indulgence. Happy cooking and enjoy your delicious vegan adobo!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Adobo Recipe Vegan”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A flavorful vegan twist on the classic Filipino adobo using tofu and mushrooms. This dish is savory, tangy, and perfect served over rice.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“400g firm tofu, pressed and cubed”, “200g mushrooms, sliced”, “1/2 cup soy sauce”, “1/4 cup apple cider vinegar”, “1/4 cup water”, “4 cloves garlic, minced”, “2 bay leaves”, “1 tsp black peppercorns”, “1 tbsp brown sugar”, “2 tbsp cooking oil”, “1 small onion, sliced”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat oil in a pan over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 garlic and onion until fragrant.”}, {“@type”: “HowToStep”, “text”: “Add tofu and mushrooms, cook until lightly browned.”}, {“@type”: “HowToStep”, “text”: “Pour in soy sauce, vinegar, water, and add bay leaves and peppercorns.”}, {“@type”: “HowToStep”, “text”: “Add brown sugar and stir well.”}, {“@type”: “HowToStep”, “text”: “Simmer uncovered for 20 minutes until sauce thickens and tofu absorbs flavors.”}, {“@type”: “HowToStep”, “text”: “Remove bay leaves and serve hot with rice.”}], “nutrition”: {“calories”: “250 kcal”, “proteinContent”: “18 g”, “fatContent”: “14 g”, “carbohydrateContent”: “12 g”}}