Tofu and mushroom adobo is a plant-based version of adobo with crispy tofu and mushrooms. It has the same savory, tangy flavor, but without the meat.
If you're looking for an easy meat-free option that still tastes like adobo, this is a good one to make.
It's ready in about 30 minutes, so it works well for busy days.
Jump to:
Ingredients You'll Need
Notes and Substitutions
- Tofu: Use firm or extra-firm tofu so it holds its shape when fried and soaks up the sauce. If you don't have tofu, you can also try soy curls, cauliflower, or other veggies.
- Mushrooms: I used a mix of king oyster, shiitake, portobello, and shimeji. You can also use maitake, cremini, or button mushrooms. Choose mushrooms that hold their shape and won't fall apart in the sauce.
- Soy sauce: Regular soy sauce works best. Taste as you go since salt levels vary by brand.
How to Make Tofu and Mushroom Adobo (Step-by-Step)
Step 1: Prepare the tofu
Drain 1 pound of tofu (firm or extra-firm) and cut into bite-sized pieces.
Then, spread them out on a paper towel to get rid of any extra water. Let them sit for a few minutes.
Step 2: Prepare the mushrooms
If your mushrooms are very dirty, rinse and pat them dry right away so they don't soak up a lot of water. You can also just wipe them off with a damp cloth to get the dirt off.
Slice into large, bite-sized pieces since they shrink as they cook. Set aside.
Step 3: Make the sauce
In a bowl, combine:
- ¼ cup soy sauce
- 1 tablespoon vinegar
- 1½ tablespoons brown sugar
- ¼ cup water
- 1 teaspoon cornstarch.
Feel free to adjust the sweetness to your taste. Mix and set aside.
Step 4: Fry the tofu
In a wide pan, heat a thin layer of oil over medium-high heat.
Fry the tofu until it gets a nice, crisp crust on both sides. Then, drain them on paper towels and set aside.
If you prefer a lighter option, you can bake the tofu. Spread the cubes on a parchment-lined baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway through, until golden and lightly crispy.
Step 5: Sear the mushrooms
Heat the pan over medium-high heat and add the mushrooms in a single layer.
Let them brown without moving them for about 3 minutes, until the bottoms turn golden.
Flip them to brown the other side, then move them to one side of the pan or transfer them to a plate.
Step 6: Sauté the garlic
Reduce the heat to medium and add about a tablespoon of oil.
Sauté 4 garlic cloves (minced) until golden and fragrant. Be careful not to burn the garlic.
Step 7: Add tofu and sauce
Add the tofu back to the pan along with the mushrooms and garlic. Pour in the sauce and toss to coat everything.
Simmer just until the sauce thickens slightly. Season with black pepper to taste, then turn off the heat.
Serve and enjoy your tofu and mushroom adobo with steamed rice or sinangag!
As an option, you can also add a fried egg and sprinkle with chopped chives or green onion.
How to Store
- Refrigerate leftovers in an airtight container for 3-5 days.
- Reheat in a pan over medium heat. Add a small amount of water if the sauce thickens too much.
Cooking Tips
- Don't overcrowd the mushrooms or they'll steam instead of browning. Cook in batches if needed.
- Drain the tofu well so it crisps better when frying.
- Simmer just until the sauce thickens - don't overcook.
- Taste before adding more soy sauce. Brands vary, and it's easy to make this dish too salty.
Recipe FAQs
Adobo is a Filipino cooking method where meat, seafood, or vegetables are cooked in vinegar, soy sauce, garlic, and spices. It is one of the most popular dishes in the Philippines, with many different versions.
Use mushrooms like shiitake, button, king oyster, or portobello because they hold their shape and work well in the dish. Don't use delicate mushrooms like enoki, which can turn too soft.
Not always, but pressing helps remove extra moisture so the tofu browns better and holds up better in the sauce.
Frying or pan-browning the tofu first helps it hold its shape and gives it better texture. It also helps the tofu pick up the sauce without turning too soft.
More Filipino Adobo Dishes
- Adobong sitaw: A simple vegetable adobo made with yardlong beans.
- Adobong talong: Fried eggplant cooked in adobo sauce.
- Adobong mani: Garlic peanuts cooked until crisp and salty.
- Adobong kangkong: Water spinach stir-fried with adobo sauce.
- Adobong itlog: Eggs cooked in adobo sauce.
- Adobong pusit: Squid cooked in vinegar, soy sauce, and ink for a dark sauce.
- Adobong hipon: Shrimp cooked in adobo sauce.
Other Vegetable Recipes You May Like
Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe
Tofu and Mushroom Adobo (Easy Filipino Vegan Adobo)
Equipment
- Wide pan
Ingredients
- 1 pound firm or extra-firm tofu
- 1 pound mushrooms
- 4 cloves garlic minced
- ¼ cup soy sauce
- 1 tablespoon cane or coconut vinegar
- 1½ tablespoons sugar adjust to taste
- ¼ cup water more as needed
- 1 teaspoon cornstarch
- Black pepper to taste
- Neutral oil
Instructions
- Pat the tofu dry and cut into bite-size pieces.
- Wipe the mushrooms clean (or quick rinse and pat dry). Cut into large pieces.
- Mix the soy sauce, vinegar, sugar, water, and cornstarch. Set aside.
- Heat oil over medium-high. Fry the tofu until golden and crisp. Remove and set aside.
- In the same pan, spread the mushrooms in a single layer. Sear until lightly browned, then set aside.
- Lower heat to medium and add a little oil. Sauté garlic until fragrant.
- Add tofu and mushrooms to the pan. Pour in sauce and mix.Simmer just until the sauce thickens. Season with black pepper. Turn off heat.
Notes
- Tofu: Use firm or extra-firm so it holds its shape.
- Mushrooms: Choose hearty types that won't fall apart.
- Soy sauce: Taste before adding more - brands vary and it's easy to oversalt.
- Don't crowd mushrooms or they'll steam.
- Press tofu well so it crisps better.
- Simmer just until the sauce thickens - don't overcook.
Marion says
First time cooking adobo and this was a success ! So quick and easy, with basic ingredients i akways have in my pantry. I paired with zucchini sticks and it was delish. Thank you very much !
Nora Reyes says
Hi Marion, That’s amazing to hear—yay! 🎉 I’m so glad you found it quick and easy, and pairing it with zucchini sticks sounds delicious. Thanks so much for sharing!
Jme says
I miss pork adobo…since I’ve been plant based this is the next best thing! Thank you!
Nora Reyes says
Hello! Thank you! I totally understand—pork adobo has such a special place in our hearts. I'm so happy you found this version satisfying even while being plant-based. ❤️
Karen says
Omg! I’m definitely making this!
Nora Reyes says
Hi, Karen! I hope you like it!