Try this heartwarming Filipino Vegan Tinola that is full of flavors from the papaya, ginger, and lemongrass! Yes, it's vegan, but the flavor of the authentic Tinola Manok is not lost here!

Add more of my Vegan Filipino Soup Recipes to your meal ideas: Vegan Laswa, Vegan Binakol , Vegan Sopas, and Vegan Sinigang.

vegan tinola in a white bowl with malunggay, green papayas, and tofu

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What is Tinola?
Substitutions
Variations
Storage
Top Tips
Ingredients
FAQ
Vegan Tinola

What is Tinola?

Tinola is a Filipino chicken soup usually served as a main entrée with steamed white rice. Its main ingredients include chicken, unripe papaya (green papaya), ginger, onion, and fish sauce.

To make this vegan, tofu is used instead of chicken and I omitted the fish sauce. However, there's vegan fish sauce in asian markets that tastes EXACTLY like regular fish sauce.

Substitutions

Feel free to use your favorite vegetarian meat instead of tofu. Make sure to fry it before adding it to the soup.
The recipe calls for unripe papaya (green papaya) but you can also use other vegetables such as chayote, bottle gourd (upo), or potatoes.
If you can't get Moringa leaves (malunggay), other leafy greens such as fresh spinach, kale, or even bok choy are the next best thing.

Variations

Add some vegetarian fish sauce and lemon for an added zest to the dish.
For a spicier version, increase the number of chili peppers or add a dash of chili flakes.

Storage

Refrigeration: Store leftover Vegan Tinola in an airtight container in the refrigerator for up to 3 days.
Freezing: This soup freezes well. Store in a freezer-safe container for up to 2 months.
Reheating: Reheat on the stovetop over medium heat until warmed through. Add a splash of water if the broth has thickened too much.

Top Tips

You can pre-fry tofu and store it in the fridge to save time when preparing the dish later.
Taste the broth frequently and tweak the salt, pepper, and chicken-like seasoning to your preference.
Add moringa leaves at the end to preserve their vibrant color and nutritional value.

vegan Tinola Soup with cooked malunggay leaves and green peppers

Ingredients

Listed below are all the ingredients you will need:

coconut oil
tofu
garlic
onion
ginger
tomato
water
unripe papaya (green papaya)
lemongrass
salt
pepper
chicken-like seasoning
bell pepper
chili peppers
moringa leaves

Instructions

In a pan over medium heat, add 3 tablespoons coconut oil, and once the oil is hot, fry extra firm tofu until golden brown. Place fried tofu on a plate lined with paper towels to remove access oil:

In the same pan add 1 tablespoon of coconut oil, and sauté garlic, onion, ginger, tomato until the onion is translucent:

tomatoes, garlic, ginger, onions frying in a wok

Next, add water and cover with a lid and bring it to a boil, about 5-7 minutes. Add sliced papaya wedges, cover with the lid and allow the soup to boil again. Then add lemongrass and cover for 2 minutes:

cooking in a wok, tomates, onions, green papaya, and lemongrass

Add fried tofu, salt, pepper, chicken-like seasoning, bell pepper, chili peppers, moringa leaves, and turn off the heat. Best eaten with steamed rice!

FAQ

What does a green papaya taste like?

Green papaya has a neutral, slightly grassy flavor with a crisp texture. It absorbs the flavors of the broth, making it a versatile addition to soups.

What is a vegetarian substitute for malunggay?

Spinach is an excellent vegetarian substitute for malunggay. It has a mild flavor and soft texture that works well in soups like Tinola.

What is a good substitute for tinola leaves?

Tinola leaves like malunggay can be swapped with kale or bok choy. Both options retain their shape and texture while adding a fresh taste to the dish.