Plant-Based Adobo with Eggplant & Tofu
A comforting and flavorful plant-based twist on the classic Filipino adobo using eggplant and tofu, perfect for weeknight meals.
Servings: 4 servings
Calories: 250kcal
Ingredients
Main Ingredients
- 1 lb eggplants Japanese ones work best, but any variety is fine.
- 14 oz firm tofu, pressed and cubed
- 4 cloves garlic, smashed No need to be neat.
- 1/2 cup soy sauce Low-sodium recommended.
- 1/4 cup vinegar Use white or cane.
- 1/2 tsp ground black pepper
- 1 tbsp brown sugar
- 1 medium onion, chopped
- 2 tbsp oil Neutral oil recommended.
- a splash water To adjust sauce consistency.
Instructions
Preparation
- Heat a large pan over medium heat and add the oil.
- Toss in the cubed tofu and brown each side.
- Add onions and garlic, cooking until fragrant.
- Add the eggplant slices and stir.
- Pour in the soy sauce and vinegar without stirring initially.
- Add the bay leaf, black pepper, brown sugar, and a splash of water.
- Let simmer for about 15 minutes, stirring occasionally to prevent sticking.
- Remove the bay leaf and serve the adobo hot over rice.
Notes
Serve with sliced green onion or chili pepper on top if desired. Perfect for those new to Filipino cuisine or plant-based dishes.