Filipino Mechado is a beloved dish known for its rich, tangy, tomato-based sauce and hearty ingredients. Traditionally made with beef or pork, this Vegan Filipino Mechado reinvents the classic by swapping out meat for tofu while keeping the comforting flavors intact. Perfectly balanced with potatoes, carrots, and bell peppers, this dish pairs beautifully with a side of white rice for a complete meal. Whether you're a fan of Filipino food or new to the cuisine, this vegan version will quickly become a favorite.
Why You'll Love This
- Rich and Flavorful: The tomato-based stew with soy sauce, bay leaves, and spices delivers the same depth of flavor as the traditional version.
- Healthier Alternative: Packed with protein-rich tofu and nutrient-dense vegetables like potatoes and carrots, this recipe is a wholesome choice.
- Customizable: Easily adapt the recipe with your favorite vegetables or adjust the seasoning to your liking.
- Perfect Comfort Food: Its warm, hearty flavors are ideal for cozy nights or family gatherings.
Ingredients
- Tofu (1 block, pressed and cubed)
The perfect meat substitute with a firm texture that soaks up the rich tomato-based sauce beautifully. - Potatoes (2 medium, peeled and cubed)
Adds heartiness and absorbs the flavorful tangy sauce, reminiscent of traditional potato stew. - Carrots (2 medium, sliced into thick rounds)
Brings natural sweetness and vibrant color to the dish, balancing the tangy sauce. - Bell Peppers (1 red, sliced into strips)
Adds bright colors and a mild sweetness that complements the rich tomato sauce. - Tomato Paste (3 tbsp)
A key ingredient for creating the rich, tangy, tomato-based stew. - Soy Sauce (2 tbsp)
Enhances the umami flavor of the stew, adding depth to the tomato-based dish. - Better Than Bouillon (1 tsp)
A concentrated vegetable base for a flavorful tomato-based sauce. - Agave (1 tsp)
Adds a subtle sweet taste to balance the tangy and savory flavors. - Bay Leaves (2)
Infuses the stew with a mild herbal aroma, elevating the overall flavor profile. - Olive Oil (2 tbsp)
Used for sautéing and adding richness to the stew. - Sea Salt and Black Pepper (to taste)
Essential seasonings to bring out all the flavors in the dish. - Optional: Lemon Juice or Calamansi Juice
A tangy finish that brightens the tomato-based stew for a zesty kick.
Steps
- Prepare the Tofu: Press the tofu to remove excess moisture using a tofu press or heavy object. Slice into cubes and pan-fry in olive oil over medium heat until golden brown. Set aside.
- Sauté the Aromatics: Heat olive oil in a pot and sauté garlic and onions until fragrant. Add tomato paste and cook until it darkens slightly, enhancing its flavor.
- Add Vegetables: Stir in potatoes, carrots, and bell peppers. Cook for 5 minutes, allowing them to absorb the tomato base.
- Create the Sauce: Add soy sauce, Better Than Bouillon, and 1.5 cups of water. Toss in bay leaves, season with salt and pepper, and simmer over medium heat until the vegetables are tender.
- Incorporate Tofu: Add the pan-fried tofu to the pot, letting it soak in the flavorful tomato-based sauce for 5 minutes.
- Finish and Serve: Adjust seasoning with lemon or calamansi juice if desired. Serve with white rice.
Variations
- Vegetables: Add shiitake mushrooms, zucchini, or green beans for extra flavor and texture.
- Protein: Substitute tofu with tempeh, seitan, or chickpeas for a unique twist.
- Gluten-Free: Replace soy sauce with tamari or coconut aminos.
Substitutions
- Tomato Paste: Use canned tomato sauce for a milder flavor.
- Agave: Substitute with brown sugar or maple syrup.
- Better Than Bouillon: Replace with a vegetable stock cube or homemade broth.
FAQ
- Can I make this ahead of time?
Yes, Vegan Mechado tastes even better the next day as the flavors meld together. - What’s the best tofu for this recipe?
Extra-firm tofu works best for maintaining a meaty texture. - How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
Top Tip
For the most authentic flavor, cook the tomato paste thoroughly until it caramelizes slightly. This enhances its sweetness and richness.
Hint
Press your tofu well to remove as much excess water as possible. This helps it achieve a firmer texture, perfect for soaking up the flavorful sauce!
Vegan Filipino Mechado
Filipino Mechado is a beloved dish known for its rich, tangy, tomato-based sauce and hearty ingredients. Traditionally made with beef or pork, this Vegan Filipino Mechado reinvents the classic by swapping out meat for tofu while keeping the comforting flavors intact. Perfectly balanced with potatoes, carrots, and bell peppers, this dish pairs beautifully with a side of white rice for a complete meal. Whether you're a fan of Filipino food or new to the cuisine, this vegan version will quickly become a favorite.
Ingredients
- 1 block - Tofu pressed and cubed for a firm texture to soak up the sauce.
- 2 medium - Potatoes peeled and cubed for heartiness.
- 2 medium - Carrots sliced into thick rounds for natural sweetness.
- 1 - Red bell pepper sliced into strips for bright colors and mild sweetness.
- 3 tablespoon - Tomato paste for a rich and tangy tomato-based stew.
- 2 tablespoon - Soy sauce adds umami depth to the dish.
- 1 teaspoon - Better Than Bouillon provides a concentrated vegetable flavor.
- 1 teaspoon - Agave balances the tangy and savory flavors.
- 2 leaves - Bay leaves infuse a mild herbal aroma.
- 2 tablespoon - Olive oil used for sautéing and adding richness.
- To taste - Sea salt enhances overall flavor.
- To taste - Black pepper adds a hint of spice.
- 1-2 teaspoon optional - Lemon juice or calamansi juice (for a zesty and bright finish).
Instructions
- Prepare the Tofu: Press the tofu to remove excess moisture using a tofu press or heavy object. Slice into cubes and pan-fry in olive oil over medium heat until golden brown. Set aside.
- Sauté the Aromatics: Heat olive oil in a pot and sauté garlic and onions until fragrant. Add tomato paste and cook until it darkens slightly, enhancing its flavor.
- Add Vegetables: Stir in potatoes, carrots, and bell peppers. Cook for 5 minutes, allowing them to absorb the tomato base.
- Create the Sauce: Add soy sauce, Better Than Bouillon, and 1.5 cups of water. Toss in bay leaves, season with salt and pepper, and simmer over medium heat until the vegetables are tender.
- Incorporate Tofu: Add the pan-fried tofu to the pot, letting it soak in the flavorful tomato-based sauce for 5 minutes.
- Finish and Serve: Adjust seasoning with lemon or calamansi juice if desired. Serve with white rice.
