Vegan Tinola

hot soup in a bowl on a white table

Try this delicious Filipino Soup made vegan! Tinola Manok (Chicken Soup). It’s heartwarming, delicious, and addicting!



  • 4 tablespoons coconut oil, divided
  • 1 1/2 cup tofu cut into large cubes
  • 4 cloves garlic, mashed
  • 1/4 cup onion, sliced
  • 2 tablespoons ginger mashed and chopped*
  • 1 medium tomato cut in quarters*
  • 4 cups water
  • 2 cups unripe papaya, cut into long chunks
  • 1 thread lemongrass
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • ½ teaspoon chicken-like seasoning*
  • 1 bell pepper julienne cut
  • 2 chili peppers*
  • 1 cup moringa leaves


  1. In a pan over medium heat, add 3 tablespoons coconut oil, and once the oil is hot, fry tofu until golden brown. Place fried tofu on a plate lined with paper towels to remove access oil. 
  2. In the same pan add 1 tablespoon of coconut oil, and saute garlic, onion, ginger, tomato unttil the onion is translucent.
  3. Next, add water and cover with a lid and bring it to a boil, about 5-7 minutes. 
  4. Add papaya, cover with the lid and allow the soup to boil again. 
  5. Then add lemongrass and cover for 2 minutes.
  6. Add fried tofu, salt,  pepper, chicken-like seasoning, bell pepper, chili peppers, moringa leaves, and turn off the heat. 
  7. Best served with steamed rice.



Keywords: Tinola, Tinolang Tofu