Wow. Well this is one of my favourite Filipino dishes, ever.

I am so pleased to share this recipe with you especially as this was one of those dishes that I love to eat with Chicken. Making this Vegan during my time not eating meat this Jan was a great challenge, especially when you nail the flavours and it gives you all the feels and comfort of the original dish.

I love Shimeji mushrooms and I am lucky to be able to get these at Asian supermarkets near me. For those of you who might not have access to them, you can easily replace using Oyster mushrooms. I will say that the Shitake mushrooms in this not only add texture but also adds body to the broth so I do feel this is an important ingredient for the dish. Secondly, Tinola usually uses Green Papaya but not only is this expensive it can be quite hard to get. I used Chow Chow also known as Chayote as a substitute, which also more readily available in larger supermarkets, green grocers and supermarkets that sell ingredients used in Asian to African cooking.

Tinola is a dish that I was taught when I was really young and actually by my friend that I grew up with in Saudi and her Mum. I will always remember the amount of garlic that was put into this dish and then understanding why the dish was just so good. The broth is nothing but a joy to eat and the vegetables sing in this dish even when I have it with chicken. The ginger and lemongrass make this so aromatic and is the perfect winter warmer or dish when you are feeling a little under the weather. Like most Filipino dishes, this is best eaten with some delicious rice but the broth on it’s own is just as delicious.

Ingredients:

4x Garlic cloves minced

1/2 Large Onion diced

2 Lemongrass stalks bashed and cut in half

65g Ginger cut into thin large slices

4 x Dried Shitake Mushrooms soaked in 100ml hot water

2x Tbsp Mushroom Bouillon

1/2 a Punnet of Shimeji mushrooms (or used thinly sliced Oyster mushrooms)

1x Chow Chow peeled and chopped into chunks

2 x cups of white rice (keep your rice wash in a container from first two rinses, this is important!)

2 tbsp Vegan Fish sauce

1 tsp Pepper

250g Firm Tofu chopped into chunks

150 g Baby Spinach rinsed and strained

300g Water

Optional: Kai Lan if you can get it about 4 stalks chopped or Pak Choi cut into 4 pieces

Method:
1. In a pan get your garlic and onions cooking off in a bit of veg oil. I use a wok for this but make sure you use a pan with enough of a lip because of the broth.
2. Add your chow chow into the mix stir well with the pepper, ginger and lemongrass. Chop your Shitake mushrooms removing the hard bit in the middle into thin slices and add to the pan. Stir fry well with the chow chow and aromatics.
3. Add your rice wash into the pot. Add your mushroom bouillon. The rice starch from washing the rice is important in this dish for the broth. Add your tofu pieces in and top with water, as well as the liquid from rehydrating your shitake mushrooms.
4. Cook on a medium heat for about 20 minutes till some of water evaporates. Keep stirring and add your Shimeji or Oyster mushrooms. Taste for seasoning and add more salt or pepper if needed or fish sauce. Get your rice cooking whilst the broth is cooking.
5. Once the chow chow is nearly cooked (check with a fork) add your Kai Lan or Pak choi and cook for a further 5 minutes or so. Add spinach and turn off the heat, enjoy with rice or as it is! Or if you pre make your rice early, turn into garlic fried rice by frying with chopped garlic and salt. Sarap!

“This recipe has been selected to be part of the Meatless Recipes for Lent campaign as part of the Easter celebration of the global educational publisher Twinkl"

Vegan Filipino Tofu and Mushroom Tinola