Filipino Vegan Brunch: Tofu & Vegetable Silog with Mango Salsa

Allergens

Soy (in soy sauce)

Ingredients

• 12 oz firm tofu, drained and pressed
• 2 cups cooked jasmine rice
• 2 cups mixed vegetables (bell peppers, onions, zucchini, and carrots), chopped
• 1 cup mango, diced
• 1/2 cup red onion, thinly sliced
• 1/4 cup cilantro leaves, chopped
• 2 tbsp coconut oil
• 2 tbsp soy sauce
• 1 tbsp vinegar
• 1 tsp sugar
• Salt and pepper, to taste
• Lime wedges, for serving

Instructions

1. In a large pan over medium heat, cook the mixed vegetables until they are softened, about 5 7 minutes. Add the drained and pressed tofu to the pan with the vegetables and continue cooking for another 2 3 minutes, stirring occasionally. In a small bowl, mix together soy sauce, vinegar, sugar, salt, and pepper to create a marinade. Pour the marinade over the tofu and vegetables, stir well, and cook for an additional minute. Remove from heat. To assemble the dish, place a generous portion of steamed jasmine rice on each plate, followed by the tofu and vegetable silog. Top with mango salsa, red onion slices, and cilantro leaves. Serve with lime wedges on the side.

Chef’s Insight

The key to a great Filipino brunch is in the balance of flavors - from the savory tofu and vegetables to the zesty mango salsa. This dish is not only delicious but also nutritious, making it an excellent choice for any vegan meal.

Notes

Feel free to add more vegetables or adjust the seasoning according to your taste preferences.