This Vegan Afritada is a healthier take on a popular Filipino afritada made with fried tofu and vegetables simmered in a rich tomato sauce. It's perfect for cozy, chilly days, especially when paired with steaming hot rice! It's also ideal to serve for parties, family gatherings, or any occasion!
Love Filipino recipes? Try my fan-favorite Tofu Sisig, Congee, and Sinigang!
What is Vegan Afritada?
Filipino cuisine is all about bold flavors and hearty dishes, and Afritada is no exception. Afritada means that the meat in the dish is fried. The name of this Filipino dish comes from the Spanish word "fritada," which means fried.
The flavors are similar to kaldereta, kare kare, or menudo, and can be made with either beef, chicken, or pork. To make it vegan-friendly, I used tofu without compromising the taste.
This Vegan Afritada is rich in fiber, vitamins, and plant-based protein. The mix of vegetables provides essential nutrients, while tofu offers a healthy dose of calcium and iron. Try it for a healthier meal!
Substitutions
- Water - Use vegetable broth or bouillon with added water instead.
- Tofu - Replace this with soy curls or other vegan meat substitutes.
- Oil - No coconut oil? Use olive oil instead. Just remember that olive oil has a high smoke point. You have to be quick in sautéing and adjust the stove heat properly.
Variations
- Gluten-Free Option: Replace soy sauce with tamari for a gluten-free twist.
- Sweet and Spicy Afritada: Add a dash of chili flakes, cayenne pepper, or fresh chopped chilies and increase the sugar slightly for a sweet heat.
- Protein-Packed Version: Add chickpeas or lentils alongside the tofu for an extra protein boost.
Storage
- Let the dish cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Reheat on the stovetop over low heat, adding a splash of water to loosen the sauce.
Ingredients
Here's a quick overview of all the ingredients you will need:
- coconut oil
- firm tofu
- garlic
- white onions
- red tomato
- water
- potato
- carrot
- green peas
- bell pepper
- tomato sauce
- brown sugar
- soy sauce
- salt
- black pepper
Instructions
Preheat a nonstick pan over medium heat with oil, and fry tofu until golden brown and crispy. Set aside.
In the same pan, sauté the minced garlic:
Next, add the onion until translucent:
Then add the tomatoes and saute for 2 to 3 minutes or until translucent:
Add water and bring the water to a simmer:
Then add potatoes, and cover for 5-7 minutes or until it softens:
It is important to cover your pan so that the hot steam from the simmering liquid will help cook the vegetables faster:
Stir in carrots, and green peas and cook for 2 minutes:
After that, you can now add the green bell pepper and the tomato sauce and mix:
Add soy sauce to the ingredients:
Now, add the brown sugar and mix:
Cover and bring to a boil. This will take about a minute or two to boil:
Once it comes to a boil add tofu, salt, pepper, and mix:
Season with salt and pepper to taste. Do you see that lovely simmering dish? It makes me so excited to taste it!
You can eat this delicious and satisfying vegan dish with steamed white rice or just as it is. I am sure your family will love this healthier version of the regular chicken afritada!
Top Tips
- Do not overcook your vegetables. A delicious afritada has to have that crunch from the vegetables.
- Before frying your tofu for the Vegan Chicken Afritada, pat it dry after slicing. Patting it dry with a kitchen towel or paper towel will prevent oil splatters, which can hurt and burn your skin.
- After frying the tofu, get rid of excess oil by placing it on a kitchen paper towel. It will absorb all the excess oils from the fried tofu.
- If you are not in a hurry, you can fry your veggies separately. By doing so, you get that slightly crispy texture from your vegetables.
- Make sure to cut your vegetables evenly - not too small and not too big - just enough for them to get cooked faster and evenly.
FAQ
Here are more delicious Filipino foods to try:
Vegan Afritada
Ingredients
- 2 tablespoon coconut oil
- 300 grams firm tofu medium size cubes
- 4 cloves garlic minced
- 1 small white onions chopped
- 1 small red tomato cubed
- 1 cup of water
- 1 small potato small wedged cut (300 g)
- 1 small carrot cut small round wedge shape app. 300 grams
- 200 grams green peas
- 1 small bell pepper ( 150 grams), cubed
- 250 grams tomato sauce
- 1 tablespoon brown sugar
- 1 teaspoon soy sauce
- 1 tablespoon salt
- ½ teaspoon pepper
Instructions
- Preheat a nonstick pan over medium heat with oil, and fry tofu until golden brown and crispy. Set aside.
- In the same pan, sauté garlic, onion, tomato until translucent, aproximately 2-3 minutes.
- Add water and bring the water to a simmer, then add potatoes, and cover for 5-7 minutes or until it softens.
- Stir in carrots, green peas and cook for 2 minutes then add bell pepper, tomato sauce, and mix.
- Add soy sauce, brown sugar, cover and bring to a boil.
- Once it comes to a boil add tofu, salt, pepper, and mix.
- Season with salt and pepper to taste.
Claire M says
This is a staple dish in my home this month. 🙂
Mae says
Afritada has been one of my favorite Filipino dishes. Thanks for this vegan version! 🙂
Sweet says
Oooooooh, I wanna try this for a meal soon.