Here’s a vegan and healthy version of the Filipino favorite Humba recipe – sweet and savory taste of the Vegan Humba without the guilt!
Yield:3-4 people 1x
1 cup vegetarian pork-liked protein meat
1/2 cup tofu, cubed
4–5 cloves garlic, minced
1 medium red onion, minced
1 tablespoon peppercorns
2 tablespoons vinegar or lime
3 tablespoons soy sauce
To Make the Humba:
3 tablespoons coconut oil
1 cup of water
1 cup pineapple juice
2 tablespoon dried banana blossoms
2 tablespoon black beans
2–4 bay leaves
1 tablespoon brown sugar
3/4 teaspoon salt
½ teaspoon of pepper
In a large bowl, add garlic, onion, peppercorns, vinegar or calaminsi, soy sauce and mix until well combined. In the same bowl add vegetarian pork-like meat and tofu to marinate for 30 minutes to 1 hour. (the longer the better).
Heat a nonstick pan over medium heat and add oil.
Fry the marinated vegetarian pork and tofu until golden brown and set aside.
In the same pan, add marinated sauce, water and bring to a simmer. (If you would like the sauce thicker, mix constarch and water and add), add pineapple juice, fried vege pork and tofu, and cover with a lid and bring to a boil.
Add banana blossoms, black beans, bay leaves, allow it to simmer then add brown sugar, salt and pepper.