Today’s my first day of spring break and I kicked off the week with a hearty breakfast. For this dish, I just put together what I had in my fridge and popped it in the oven. There are potatoes, spinach, mushrooms, onions, cherry tomatoes, crumbled tofu, salt, pepper, and a touch of olive oil. I mixed it all together and baked the dish at 350 degrees for 30 minutes. When the dish was done, I mixed in fresh cubed avocado.
I put together this meal today with what I already had in my fridge. I’m calling it a tofu stew because it sure looks like stew!! Haha.
1 potato, cubed
1/2 cup of sliced onions
2 cloves of minced garlic
8 ounces of tofu, cubed
French Green Beans
1 carrot, sliced
1 cup of vegetable broth
1/2 cup of mushrooms
1/2 cup of water
2 tbs of olive oil
3 tbs of Balsamic vinegar
salt and pepper to taste
1) In a large pan, heat oil in on medium heat.
2) Saute onions until translucent.
3) Add balsamic vinegar, tofu, carrots, potatoes, broth, and water. Cover and cook on medium low heat until potatoes are cooked.
4) Lastly, add mushrooms and green beans and cook for about 3-5 minutes. Season with salt and pepper to taste.
as i was sitting in my living room this evening trying to figure out what to cook for dinner, i knew i wanted filipino food, but what????? although adobo is one of the easiest filipino dishes to cook, i haven’t attempted to cook a vegan filipino adobo dish yet just because i wanted to stray away from using “fake chicken” or tofu. i wanted to create something different. so, as i was thinking about what to cook for dinner today, i was like “hey! why don’t i use chickpeas!” i thought of one of my favorite indian dishes, chana masala. if chickpeas work for that dish, i’m sure they’ll work for adobo!!!!
adobo is a popular filipino dish, usually made with chicken and/or pork that is cooked in soy sauce, vinegar, bay leafs, garlic and at times browned in oil (just the way i like it).
when the spanish colonized the philippines in the 1500’s, “they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, which is the Spanish word for seasoning or marinade” (wikipedia). rather than the spanish having an influence on this dish, we had an influence on them.
i really just put this dish together on a whim using my families basic adobo recipe. rather than using chicken or pork, i used a can of chickpeas. i also added potatoes to get a startchy consistency. when most of the liquid evaporated, i added some canola oil and browned it a bit. sorry, i didn’t measure the ingredients and will update this post with the exact measurements of the ingredients.