Vegan Adobo
When I think of comfort food, I think of my mom’s Filipino-style adobo, a traditional stew made with soy sauce, vinegar, and chicken – the perfect combination of salty and tart. As a kid, one of my favorite meals was a steaming bowl of fluffy rice topped with chicken adobo and a healthy drizzle of sauce.
Today, I still enjoy adobo, but instead of chicken, I usually use green beans, fried tofu, or okra, but any sturdy vegetable would work nicely. You can even use vegan chicken strips!
There are so many variations to this recipe, so feel free to use your favorite vegetables or protein. I top mine with avocado to round out the adobo sauce. The buttery avocado stands up really well against the soy sauce and creates a luxurious mouthfeel to the dish.
If you make this recipe, please take a photo and tag me on Instagram @trufflesandtofu or #trufflesandtofu to be featured. Can’t wait to see what you make!
Vegan Adobo
Ingredients
Ingredients
- 2 tbsp cooking oil
- 6 cloves garlic minced
- 1 medium onion sliced
- 8 tbsp soy sauce Aloha Shoyu or a light sodium soy sauce is preferred
- 1 to 2 cups water
- 1 bunch of string beans cut in 2" length
- 6 pieces fresh or dried bay leaves
- 4 tbsp palm vinegar can be found at Asian markets
- 2 avocados diced
Instructions
Directions
- Heat the oil in a large sauté pan on medium heat. Sauté garlic and onion until translucent.
- Pour soy sauce, water, vinegar, and bay leaves into pan and bring to boil. Add string beans and cook until tender.
- Serve hot over a bed of rice. When plated, top with diced avocado and extra adobo sauce.