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.