You will surely love this oil-free gourmet version of Filipino caldereta . Meat-eater approved ! What makes it so tasty are the green olives & the pimientos. You can substitute the tofu with jackfruit or other meat sub but i prefer this one, as the tofu absorbs the flavor better. Make sure to always get non-GMO. Good for about 4 people. This will become your favorite ! Don’t forget the steamed rice to go with it.?
?RECIPE
? Ingredients:
▪︎ 1-400 gm block of tofu, sliced in small rectangles
▪︎ 2 medium potatoes, cubed
▪︎ 1 medium carrot, cubed
▪︎ 1/2 cup green olives, pitted
▪︎ 2 medium whole pimiento
▪︎ 1/2 green bell pepper, diced
▪︎ 2 ripe tomatoes, diced
▪︎ 1-2 cups tomato sauce
▪︎ 1-2 tbsp onion powder
▪︎ 2 tsps garlic powder
▪︎ 1 tsp nutritional yeast
▪︎ 1 tsp coconut sugar
▪︎ 1 tsp tamari or light soy sauce
▪︎ salt to taste (go for whole salt like Himalayan salt)
▪︎ ground black pepper &/or cayenne pepper, pinch of each
▪︎ 1 vegan bouillon, optional
▪︎ few dried bay leaves, optional
? Instructions:
▪︎ Pre-bake the tofu at 425 degrees for about 20 to 25 mins until light brown on the outside. If you don’t have oven, you can air-fry or surface fry the tofu.
▪︎ While waiting for the tofu to bake, you can start simmering all the above ingredients. Bring up the tomato sauce to a slow boil in a pot then add the tomatoes, potatoes, carrots and all the seasonings.
▪︎ Simmer covered til potatoes and carrots are quite soft then add & stir in the tofu, green bell pepper, green olives, pimientos and bay leaves. Let it simmer until the flavor was absorbed by the tofu. Feel free to add seasonings if needed.
* Note: If you don’t have access to onion and garlic powders & prefer sauteing fresh garlic and onion, you can do that too.
* To those who love using extra virgin olive oil, you may add a tbsp after the dish is already cooked for that classic olive flavor.
