Vegan Coconut Adobo

ByElizabeth Lampman Updated on
This post may contain links to affiliate websites, such as Amazon, and we receive an affiliate commission for any purchases made by you using these links. We appreciate your support!
Jump to Recipe
 Vegan Coconut Adobo
 
I am excited to share that I have been chosen as one of four Canadian Bloggers to be Pulo Cuisine Ambassadors thanks to my recipes for Mango Chili Chicken Flatbread and Coconut Adobo Chicken Stuffed Sweet Potatoes.  What this means is that I will be sharing plenty of recipes featuring their delicious sauces.
 
This month I am featuring the Pulo Cuisine Tinaga Island Coconut Adobo Cooking Sauce.  Tinaga Island is part of the Bicol region, an area renowned for hot chili and coconut milk dishes. Along with coconut, banana and coffee plantations, Bicol is also famous for its natural beauty, like the white sandy beaches found on Tinaga Island.
 
Adobo is a traditional Philippine dish that is made by slow cooking meats or vegetables in vinegar, garlic, and black pepper.  Pulo has combined the traditional with creamy coconut milk for a very flavourful and rich experience.
 
I used the coconut adobo sauce in a very non-traditional stir-fry method featuring ingredients you may never have thought would work in such a way but actually really complement one another and come together nicely with the coconut adobo sauce.
 
 
Tofu!
 
Do not let the Tofu scare you.  If prepared as described below  you will end up with perfect, flavourful and delicious Tofu.  Baking it prior to cooking with it removes the moisture which allows it to quickly soak up the flavours of the sauce.  You can, of course skip the oven part and just press the tofu prior to stir-frying, but I find baking it in the oven results in a more palatable texture. 
 
Vegan Coconut Adobo
 

Vegan Coconut Adobo

Ingredients:

1 tbsp vegetable oil
2 medium sweet potatoes, cubed
2 cloves garlic, Minced
1 tbsp Ginger, Grated
1 medium eggplant, cubed
1 package of firm Tofu
1/2 cup roasted unsalted cashews
1/2 Jar Pulo Cuisine Tinaga Island Coconut Adobo Cooking Sauce
 

 

Directions:

Drain the tofu and put it between two towels to dry and cover it.  Place a heavy book on top for about 15 minutes to help drain any excess water.

Preheat your oven to 400 degrees C.

Cube the tofu and place on a baking sheet, bake for 30 minutes, turning halfway through.

Allow the tofu to cool in open air and dry out further, about 45 minutes.

Meanwhile, heat the EVOO in a wok over high heat.

Add the sweet potato and stir-fry until tender and just lightly caramelized, about 6-8 minutes.

Add the Garlic, Ginger and Eggplant, stir-frying for about 2 minutes until it gets fragrant and the eggplant begins to soften.

Add the tofu, cashews, and Coconut Adobo cooking sauce and stir-fry for an additional 2-3 minutes then remove from heat and serve.

 Vegan Coconut Adobo

Yield: 4

Vegan Coconut Adobo

Ingredients

  • 1 tbsp vegetable oil
  • 2 medium sweet potatoes, cubed
  • 2 cloves garlic, Minced
  • 1 tbsp Ginger, Grated
  • 1 medium eggplant, cubed
  • 1 package of firm Tofu
  • 1/2 cup roasted unsalted cashews
  • 1/2 Jar Pulo Cuisine Tinaga Island Coconut Adobo Cooking Sauce

Instructions

  1. Drain the tofu and put it between two towels to dry and cover it. Place a heavy book on top for about 15 minutes to help drain any excess water.
  2. Preheat your oven to 400 degrees C.
  3. Cube the tofu and place on a baking sheet, bake for 30 minutes, turning halfway through.
  4. Allow the tofu to cool in open air and dry out further, about 45 minutes.
  5. Meanwhile, heat the EVOO in a wok over high heat.
  6. Add the sweet potato and stir-fry until tender and just lightly caramelized, about 6-8 minutes.
  7. Add the Garlic, Ginger and Eggplant, stir-frying for about 2 minutes until it gets fragrant and the eggplant begins to soften.
  8. Add the tofu, cashews, and Coconut Adobo cooking sauce and stir-fry for an additional 2-3 minutes then remove from heat and serve.

Nutrition Information:

Yield:

4

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Tag your creations with #FrugalMomEh on Instagram & subscribe for more!

© Elizabeth Lampman

 Vegan Coconut Adobo

 

 Pulo Brand Ambassador 250p

 

 

Elizabeth Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys travelling, developing easy recipes, crafting, taking on diy projects, travelling and saving money!

Similar Posts

34 Comments

  1. I love tofu and am always looking for new recipes. This one sounds really interesting. I’ll have to pick up some of that sauce!

    Reply

  3. Chicken and coconut, that’s an interesting mix, you had me at vegan. I can’t wait to give this a try. Thank you for sharing this recipe.

    Reply

  5. We’ve been trying to eat vegan so thank you for sharing this recipe! We have most of the ingredients so I am sure i will be trying this recipe soon!

    Reply

  7. I’ve never heard the tip about baking the tofu. Interesting! This looks sooo good, and I’m totally going to have to try it for one of our meatless meals.

    Reply

  15. I like thin sliced tofu, that way I trick myself that it’s something else like mushrooms or something. This looks really good though!

    Reply

  34. Looks tasty! Love the ingredients listed…..eggplant, cashews, tofu, sweet potatoes. Great flavors with lots of texture and crunchiness.
    Really curious about the Adobo sauce!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *