My husband is often telling me how much he misses digging into some good Filipino comfort food, like chicken adobo. This recipe for Vegan Adobo was a challenge for me for several reasons. First, I never had actually eaten chicken adobo before, so I had to read through countless recipes, and get some feedback and suggestions from my husband to make sure I was on the right track. The second reason this was difficult for me, was because I was taking a recipe from my husbands childhood. I was trying to recreate a vegan version of a favorite recipe that he would hopefully enjoy just as much… There was a lot of pressure riding on this Vegan Adobo recipe!
I opted to make this adobo with tempeh, which is made from fermented soy beans, and I served it with rice, and a side of Fresh Avocado and Tomato Salsa. I am pleased to say, this vegan tempeh adobo got the seal of approval, and has been added to my list of “must make again” recipes.
This recipe for Vegan Tempeh Adobo is:
- 1/3 Cup Soy Sauce
- 3/4 Cup Vinegar
- 5 Cloves Garlic
- 2 Tbsp Brown Sugar
- 1 Package Tempeh
- 1 Onion
- 1 tsp Vegetable Oil
- Slice tempeh into 12 equal sized pieces.
- Mince garlic.
- Whisk together the soy sauce, vinegar, brown sugar and garlic.
- Marinate the tempeh in the sauce for 2 hours, flipping the pieces at the one hour mark.
- Dice the onions.
- In a large skillet, heat the vegetable oil, and sauté the onions for 3-5 minutes until translucent.
- Remove the tempeh from the marinade and place the tempeh in the skillet. (Set the marinade aside for the next step). Cook the tempeh for 1-2 minutes on each side.
- Add the marinade and let the liquid come to a boil.
- Reduce the heat to low and simmer for 10 – 15 minutes.
Amount Per Serving: Calories: 53Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 774mgCarbohydrates: 7gFiber: 0gSugar: 4gProtein: 2g