Food: Vegan Tinola

If there’s one uniquely Filipino dish that sticks in the hearts and minds of many Filipinos, one of them’s most likely Chicken Soup, or as we like to call it: TINOLA.

Now, living with a vegetarian girlfriend, I’ve always wanted to cook authentic-ish Filipino food, minus the poor animals shamelessly slaughtered for the sake of a good dish. Why slaughter and kill them when you can make something just as good without them, right?

… right?

So yes, anyway, here’s my version of Tinola.

224-tinolaPlease do pardon the potato-ish quality of the photos. T’wasn’t bright enough in my quaint kitchen, either, so yeah. 


  • 200g block of firm tofu, cut into bitesized cubes
  • 1L water
  • Multiple herbs and spices, for flavour.
  • Salt, pepper, and soy sauce, for extra taste.
  • Malunggay leaves
  • Ginger
  • Half a garlic
  • 1 onion

How to cook:

  • Saute garlic, onion, and ginger.
  • Add in tofu cubes. Saute until tofu gets a bit crispy.
  • Add water, herbs, and spices. Bring to a boil.
  • Add salt, pepper, and soy sauce, and season to taste.
  • Serve.

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