Go Back Email Link
+ servings

Vegan Filipino Tofu and Mushroom Adobo (Adobong Tokwa at Kabute)

5 from 5 votes
This Vegan Filipino Adobo using extra firm tofu (tokwa) and mushroom (kabute) is a vegan take on the classic Filipino dish. Adobo was a staple dish at home growing up and we’d always have it with either plain rice or Sinangang, which is Filipino Fried Garlic Rice for the perfectly hearty combo.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Main Course
Cuisine Asian, Filipino
Servings 6
Calories 283 kcal


Protein - pick 1 option or use a mix of all! (see notes for more detailed substitutions)

  • 150 g dry soy chunks OR
  • 450 g extra firm tofu or tokwa plus tofu skin and mushrooms (see notes)


  • 2 medium potatoes peeled and cubed, optional (see notes)
  • 4 tbsp neutral oil (see notes)
  • 1 medium onion diced
  • 8 cloves garlic crushed and roughly chopped
  • 1 tsp whole black peppercorns
  • 3 dried bay leaves
  • 1-3 cups vegetable broth or water, plus more if needed (adjust depending on liquid needed to cook the potatoes, see notes)
  • 3-5 tbsp soy sauce or tamari (if gluten-free), adjust and add more or less to taste
  • 4-6 tbsp cane vinegar or distilled white vinegar, adjust according to desired acidity (i love a sour adobo!)
  • 1/2-1 tbsp sugar adjust according to desired sweetness (optional to level out the acidity)
  • 1-2 tsp dark soy sauce for colour (optional)

To Serve


  • You can see the step-by-step photos above.


  • Place the soy chunks/mushrooms/tofu skin in a heat proof bowl.
  • Pour in boiling water water to completely submerge the pieces and then cover these.
  • Leave to sit for 10 to 15 minutes or until doubled in size. Squeeze out the excess liquid and then wash through running water. You can opt to slice the tofu skin and mushrooms into smaller pieces.
  • See notes below on prepartion for other protein options.


  • If using potatoes: Peel the potatoes then slice into 1” cubes. For the potatoes, I usually soak these in water while I prepare the other ingredients to prevent them from turning brown from exposure to air.
  • Heat a large pan over medium high heat. Add in the oil. When hot, sauté the onion and garlic.
  • Add in the whole black peppercorns.
  • Afterwards, add in the protein that you're using. Pour in 1/2 cup vegetable broth/water, 1-2 tbsp soy sauce and 1-2 tbsp vinegar first. Leave to simmer to a boil over medium high heat. The protein will absorb the sauce. You can easily adjust to your desired taste as you go.
  • Once it boils, add in the potatoes, if using. Taste the sauce and add another 1-2 tbsp soy sauce and 1-2 tbsp vinegar if needed. If the potatoes have absorbed the liquid, you can add 1/2 cup more water.
    Taste the sauce and mix well. Potatoes absorb a lot of liquid and will absorb the seasoning too so you will need to taste and season more later on once the potatoes cook.
  • You can cover your pan and leave the protein to cook. These will soak up the sauce and seasonings too, and leave to cook the potatoes until tender to your liking, around 10 minutes or longer. Add an additional 1-2 to 1 cup water, if needed, to cook down the potatoes.
  • Season with more soy sauce and vinegar, if needed. Do note that adobo tastes better a days (even days) after cooking so leftovers taste better than when freshly cooked since the protein and potatoes continue to sit in the sauce and soak in the flavours.
  • You can add in some sugar, if desired, to counter the acidity. Add in the dark soy sauce (if using) for colour. Mix well.
  • Serve and enjoy your adobo with some Sinangag (Fried Garlic Rice) --homemade recipe here or plain rice. Enjoy!


  • Leftovers can be kept in the fridge for up to a week or even longer.
  • For freezing adobo, I would suggest to freeze adobo WITHOUT potatoes since potatoes change in texture when frozen and thawed.



Which of these protein options do I prefer?
It’s a personal preference! And depends what you have access to. They all absorb flavour really well but I personally love tofu and soy chunks for adobo the most.
  • Option 1: Soy chunks

    • 150g of dry soy chunks makes around 500g rehydrated pieces
    • Getting rid of the soy after taste: I find that some soy chunks have a strong soy-like after taste and flavour. This is why I personally prefer to rehydrate the soy chunks to be able to squeeze out the liquid and get rid of some of the soy smell and taste. 
      • Here’s the exact soy meat I used! PS. Link is not an affiliate link. I purchased these from Shopee and can be shipped in the Philippines.
      • For my US-based friends, here are similar meat substitutes that you can find on Amazon: (these are affiliate links) Soy curls, Soy chunks,Vegan meat substitute
  • Option 2: Extra firm tofu mixed with rehydrated shiitake mushrooms and tofu skin

    • You can opt to substitute soy chunks with 400g extra firm tofu or tokwa. If using extra tofu, you can use a 450g block.
  • For the mushrooms and tofu skin,
    • I used 6 dried shiitake mushrooms and 50g dried tofu/beancurd skin
    • I simply soaked these dried pieces in hot water until doubled in size and rehydrated before slicing into square pieces. For the mushrooms, I quartered these.
    • For the exact dried bean curd I've used, this option is the one shown in the image above. This one is a thinner bean curd skin variety, that I find a lot smoother with a good bite.
    • You can opt to freeze your extra firm tofu or tokwa.
    • This creates a much meatier texture because the water in the tofu expands as it freezers, creating these layers inside the tofu.
    • To freeze your tofu: No need to press the tofu before freezing. You can freeze the tofu in its original packaging. I froze a whole block overnight and then left this to completely thaw in room temperature before slicing into 1.5-inch cubes. Make sure to press your tofu well to get rid of excess liquid. 
    • To prepare the tofu for this adobo: pan-fry or deep fry the tofu in neutral oil until golden brown and crisp throughout then set aside. Then you can simply cook these the same way as the steps above.


  • You can use a mix of all these! Tofu, tofu skin, soy chunks, and mushrooms! Together they create lots of different textures and you can see which ones you like.


  • Potatoes are optional for this recipe but since these absorb a lot of liquid as it cooks, you can start with 1/2 cup water/vegetable broth for the chunks/tofu/mushrooms first and just add more, if needed.
  • Some versions of adobo may also have carrots.


  • I used vegetable oil for this recipe.
  • 4 tbsp may seem like a lot but do note that this is for a serving of 6. And this also helps mimic the fattiness from traditional adobo that usually uses pork and chicken, that naturally release oils form the fats when cooked down.


Serving: 1serving | Calories: 283kcal | Carbohydrates: 26g | Protein: 20g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Sodium: 770mg | Potassium: 488mg | Fiber: 6g | Sugar: 7g | Vitamin A: 93IU | Vitamin C: 17mg | Calcium: 126mg | Iron: 4mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)