Vegan Tapa
 
Prep time
Cook time
Total time
 
Filipino tapa is salt-cured thin slices of meat. It is not only possible to veganize Filipino tapa, it's delicious too! Just use your trusted alternative meat product and follow the simple steps below.
Recipe type: Breakfast food for any time of day
Serves: 3 servings
Ingredients
  • 1 cup dried, unseasoned non-gmo soy fillet or chunks
  • ¼ cup soy sauce
  • 2 tablespoons vinegar (I prefer the brand, "Datu Puti") (see note below)
  • ½ teaspoon ground black pepper
  • 1 cup water
  • 1 tablespoon melted refined coconut oil (or your preferred oil)
  • 3 cloves of garlic, peeled, crushed and minced
Instructions
  1. Except for the oil and garlic, put everything in a small pot and simmer over low heat for 30 minutes. Stir and flip fillets occasionally. Turn off heat.
  2. Transfer fillets to a plate to cool down.
  3. Meanwhile, heat a medium size pan over medium heat and pour oil.
  4. While waiting for the pan to get hot, pat fillets dry with paper towel. Squeeze out any liquid (be sure the fillets are cool enough to touch).
  5. Once the oil is hot enough, fry garlic in oil until golden brown
  6. Fry the fillets until they have darkened in color and hardened in texture. Add more oil if necessary.
  7. Turn off heat and transfer to a serving plate. Serve with vinegar on the side.
Notes
You can find Datu Puti vinegar at most Asian and Filipino grocery stores. You can also find it at major supermarkets like Safeway.
Recipe by ASTIG Vegan at https://www.astigvegan.com/vegan-tapa/