Vegan Tofu Sinigang, a vegan take on a popular Filipino sour soup. Made with firm tofu and vegetables in a delicious aromatic sour broth with tamarind paste. Serve with some vegan bagoong and fresh coriander for a light meal.
Ingredients of Note
Tamarind Paste adds a sour citrus flavour to vegan Sinigang. It can sometimes be hard to source depending on where you live. Most large supermarkets and Asian supermarkets stock it as well as speciality online stores. We recommend you don’t omit this ingredient as it is the predominant flavour in this Sinigang recipe.
Serving Vegan Tofu Sinigang
This wonderful savoury sour Filipino soup is best served freshly cooked. The tamarind gives this soup a unique citrusy flavour. It’s packed with tofu and vegetables, making a delicious hearty meal for any time of the day.
The vegetables in this recipe are a suggestion that we feel works well. However, use your preferred vegetables or what is in season. Bell peppers, broccoli, fresh tomatoes or spinach would all go well in a vegan Sinigang. Just make sure to use something that will cook in the same amount of time as the other vegetables.
Garnish with Bagoong, a popular Filipino condiment made with fermented shrimp. It has a salty-sweet flavour that’s rich in umami. Vegan versions are hard to find but are available online. We have a recipe for a vegan version here.
Vegan Tofu Sinigang – Filipino Sour Soup
- 2 tablespoons vegetable oil
- 1 medium onion diced
- 4 cloves garlic minced
- 2 birdseye chilli minced
- 20 g ginger minced
- 3 medium tomatoes diced
- 1 tablespoon vegan fish sauce
- 1 teaspoon sugar
- 2 litres vegetable stock
- 3 tablespoons tamarind paste
- 300 g firm tofu
- 150 g dwarf green beans
- 100 g bok choy
- 1 medium aubergine
- Fresh coriander for garnish
- Vegan bagoong for garnish optional
- Heat the oil in a large pot over medium heat. Once hot add the diced onion with a pinch of salt, sauté until soft and starting to turn golden, around 8 minutes.
- Add the minced garlic, chillies and ginger and continue to sauté for a minute.
- Add the diced tomatoes, cook until they are starting to fall apart, around 4 minutes.
- Add the vegan fish sauce, sugar and vegetable stock. Bring to a boil and reduce the heat to a gentle simmer.
- Cut the tofu into bite-sized cubes and add to the pot. Continue to cook for 5 minutes.
- Cut the dwarf green beans, bok choy and aubergine into bite-sized pieces. Add them to the pot with the tamarind paste. Stir well to dissolve the tamarind completely.
- Simmer until the vegetables are cooked, around 10 minutes.
- Taste and adjust the seasoning. The amount of salt needed will depend on how much salt is in your stock. We added ½ teaspoon salt and ½ teaspoon freshly cracked black pepper.
- Serve your Vegan Tofu Sinigang hot with a garnish of vegan bagoong and fresh coriander.