Tapa, a popular Filipino breakfast dish made vegan. Made with marinated soy meat, pan-fried to perfection, and best served with garlic fried rice and spiced vinegar. The perfect dish for anyone who prefers a flavorful and savory breakfast. You won’t even tell it’s vegan, I mean look at it! It’s just as delicious as the traditional, and it definitely curbed my cravings.
- 1 cup – soy curls (or any dried soy meat you prefer) https://amzn.to/3cqooqh
- 1 cup – hot water (or broth)
- 2 teaspoon – Better Than Bouillon Vegetable paste (skip if using broth) https://amzn.to/3t9OTY6
- 4 garlic cloves, minced
- ⅓ cup – soy sauce
- 2 teaspoon – vegan Worcestershire sauce https://amzn.to/3pCrPyW
- 1 tablespoon – vegan mushroom oyster sauce (mushroom stir fry sauce) https://amzn.to/36sPMS2
- 2 teaspoon – calamansi juice
- 2 tablespoon – white vinegar
- 2 tablespoon – brown sugar
- Salt and pepper to taste
Filipino Style Spiced Vinegar (Optional):
- 3 cups – white vinegar
- 15 – whole Thai chili peppers
- 1-inch nub of ginger, thinly sliced
- 1 head of garlic, peeled and sliced
- 1 tablespoon – whole black peppercorns
- 1/2 onion, thinly sliced
- Mixing bowls
- Large sauté pan
- In a bowl, combine hot water and Better Than Bouillon Vegetable paste together. If using broth, heat in a microwave or stove.
- Add the soy curls and toss in the broth, and set aside for 15-20 minutes to rehydrate.
- Meanwhile, make the marinade. In another bowl, mix the minced garlic, soy sauce, vegan Worcestershire sauce, vegan oyster sauce, calamansi juice, white vinegar, and brown sugar, until well combined.
- When the soy curls are properly rehydrated, drain the excess broth and save it for later!
- Add the soy curls to the bowl of marinade. Toss until each piece is fully coated in the sauce. Cover the bowl, and allow the soy curls to marinade 8 hours – overnight. The flavors will develop better the longer it sits in the marinade. I like to toss the soy curls occasionally so that each piece can marinate properly.
- When you are ready to cook, add 2 tablespoons of oil to a large pan, and heat it over medium-high heat.
- When the oil is ready, add in the soy curls along with the marinade. Cook until most of the sauce has evaporated, and the soy curls have slightly caramelized. Remove from heat and serve with some garlic fried rice and dip with some spiced vinegar!
Filipino Style Spiced Vinegar:
- In a clean large glass jar, combine the vinegar, Thai chili peppers, ginger, garlic, onions, and peppercorns. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
- Transfer the jar to the refrigerator. The flavors will develop overtime. Use it as you please!
- When I first made this recipe, I used a mock meat for it. However, I had to marinate it for 24 hours. If you want to use mock meat for this recipe, you will need to do the same. Most mock meats have their own flavor, so to get rid of it, the best way is to marinate it long. The mock meat I used to use was Morningstar Steak Strips, however, I believe they discontinued that product. Try to find the best thinly sliced mock meat for this recipe.
- I found my mushroom oyster sauce at my local Asian market.
- I prefer my tapa “dry”, but if you like it “saucy” cook it on medium heat, and until the sauce gets a bit thick. You won’t get the caramelization when you do this.
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