Exquisite Vegan Filipino Breakfast Feast: A Culinary Journey

Allergens

Soy (in soy sauce)

Ingredients

• 1 cup firm tofu, cubed
• 2 cups mixed vegetables (e.g., bell peppers, zucchini, eggplant)
• 1 cup coconut milk
• 2 cups jasmine rice
• 2 large sweet potatoes
• 8 banana leaves (fresh or frozen)
• 4 tbsp soy sauce
• 3 cloves garlic, minced
• 1 medium onion, diced
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• Salt and pepper, to taste

Instructions

1. Prepare the Tofu & Vegetable Adobo by heating oil in a pan, sautéing garlic and onions, then adding cubed tofu, mixed vegetables, soy sauce, vinegar, sugar, salt, and pepper. Cook until tender, approximately 20 minutes.
2. For the Coconut Rice, rinse jasmine rice under cold water, then cook according to package instructions using coconut milk as a substitute for water.
3. To prepare the Banana Leaf Wrapped Sweet Potatoes, peel and dice sweet potatoes, steam them until tender, and then wrap each piece in banana leaves before steaming again for 5 minutes.
4. Assemble the dish by placing Coconut Rice at the base of a plate, followed by Tofu & Vegetable Adobo, and finally, Banana Leaf Wrapped Sweet Potatoes. Garnish with fresh herbs and a drizzle of coconut cream.

Chef’s Insight

The secret to perfect coconut rice is rinsing the rice before cooking, which removes excess starch and prevents it from becoming too sticky.

Notes

Fresh banana leaves can be found at specialty markets or online stores. If unavailable, use aluminum foil instead.