Vegetarian Tocino Recipe

Vegetarian Tocino is a flavorful and satisfying dish that’s perfect for breakfast or brunch.

Made with oyster mushrooms and tofu scramble, this recipe is a great alternative to traditional tocino.

Plus, it’s vegetarian-friendly!

Vegetarian Tocino

Vegetarian Tocino

This Vegetarian Tocino recipe is a delicious twist on the classic Filipino dish.

It’s made with oyster mushrooms, tofu scramble, and a flavorful marinade that will make your taste buds sing.

Whether you’re vegetarian or simply looking to switch up your breakfast routine, this dish is a must-try.

The marinade for this recipe is the key to its deliciousness.

It’s a combination of brown sugar, garlic, soy sauce, vinegar, pineapple juice, annatto powder (optional), and black pepper.

This marinade is what gives the mushrooms and tofu their savory, sweet, and tangy flavor.

Ingredients

Here’s what you need for this Vegetarian Tocino recipe:

Marinade

  • 3-4 tbsp brown sugar (adjust according to desired sweetness)
  • 2 cloves garlic, minced
  • 1 tbsp soy sauce (sub with tamari for gluten-free)
  • 1 tbsp vinegar
  • 3 tbsp pineapple juice
  • 1/2 tsp annatto powder or atsuete powder (optional for color)
  • Ground black pepper

Tocino

  • 9 oz fresh oyster mushrooms
  • 1 tbsp neutral oil for cooking
  • Pinch of salt, to taste

Tofu Scramble

  • 1 tbsp neutral oil
  • 1 small onion, sliced
  • 9 oz extra firm tofu, pressed and drained
  • 1 scallion or green onion, chopped
  • 1/2 tsp black salt or regular salt
  • 1/2 tsp turmeric powder for color
  • Soy sauce or more salt, to taste

To Serve

  • Sinangag (Filipino Fried Garlic Rice)
  • Tofu scramble or fried egg (if vegetarian)
  • Vinegar with chopped red onions and chopped bird’s eye chili
  • Fresh tomatoes, sliced
  • Curly parsley for garnish

How to Make Vegetarian Tocino

Here’s how to make this delicious recipe:

  1. Make the marinade. In a bowl, combine the brown sugar, minced garlic, soy sauce, vinegar, pineapple juice, annatto powder (if using), and black pepper. Mix well to dissolve the sugar.
  2. Prepare the mushrooms. Clean the oyster mushrooms and remove any tough stems. Slice the mushrooms into thin strips or bite-sized pieces.
  3. Marinate the mushrooms. Place the sliced mushrooms in a shallow dish or ziplock bag and pour the marinade over them. Make sure the mushrooms are well coated. Let them marinate for at least 30 minutes, or overnight for better flavor.
  4. Cook the mushrooms. Heat a tablespoon of neutral oil in a skillet over medium heat. Add the marinated mushrooms and cook until they are tender and slightly caramelized, about 5-8 minutes. Season with a pinch of salt to taste.
  5. Make the tofu scramble. Heat a tablespoon of neutral oil in another skillet over medium heat. Add the sliced onion and sauté until it becomes translucent. Crumble the drained tofu into the skillet and add the chopped scallion. Sprinkle with black salt (or regular salt) and turmeric powder for color. Mix well and cook for about 5 minutes, or until the tofu is heated through. Season with soy sauce or more salt to taste.
  6. Serve and enjoy. Plate the Vegetarian Tocino alongside Sinangag or Filipino Fried Garlic Rice. Top with the tofu scramble or a fried egg (if vegetarian). Serve with vinegar mixed with chopped red onions and chopped bird’s eye chili on the side. Add fresh sliced tomatoes and garnish with curly parsley.
See also  8 Ascent Lemon Sorbet Recipes

For a complete list of ingredients and detailed directions, see the recipe card below.

Tips for the Best Vegetarian Tocino

  • For the best flavor, marinate the mushrooms and tofu for at least 30 minutes. This allows the flavors to penetrate the ingredients and enhances the overall taste.
  • If you prefer a sweeter tocino, add more brown sugar to the marinade. Adjust the sweetness according to your personal preference.
  • The annatto powder or atsuete powder is optional for color. It gives the tocino a vibrant red hue, similar to traditional pork tocino.
  • If you don’t have pineapple juice, you can substitute it with orange juice or apple juice for a slightly different flavor profile.
  • Make sure to stir the mushrooms occasionally while cooking to prevent them from sticking to the pan and to ensure even cooking.
  • When making the tofu scramble, be sure to press and drain the tofu beforehand to remove excess moisture. This will help achieve a firmer texture.
  • Feel free to adjust the seasonings in the tofu scramble to suit your taste. You can add more spices, such as paprika or garlic powder, for extra flavor.

Recipe Variations

  • Add vegetables: If you want to make your Vegetarian Tocino even heartier, you can add sautéed bell peppers, diced carrots, or peas to the dish. These vegetables will not only provide additional flavor but also add a pop of color.
  • Spicier version: If you like a bit of heat, you can incorporate chopped chili peppers or add a sprinkle of crushed red pepper flakes to the marinade.
  • Asian-inspired twist: Consider adding a splash of sesame oil or ginger for an Asian-inspired flavor profile. This will add a delightful aroma and depth to the dish.
  • Breakfast burrito: Use the Vegetarian Tocino as a filling for a breakfast burrito. Wrap it up in a warm tortilla with some scrambled eggs, cheese, and your favorite breakfast toppings.
See also  Beef Tocino Recipe

What to Serve With Tocino

  • Sinangag (Filipino Fried Garlic Rice): Serve your Vegetarian Tocino with Sinangag, a fragrant and flavorful fried rice dish. The crispy garlic bits in the rice complement the sweet and savory flavors of the tocino.
  • Fried egg (if vegetarian): Add a fried egg on top of the Vegetarian Tocino for a classic breakfast combo. The egg’s creamy yolk pairs well with the flavorful mushrooms and tofu scramble.
  • Vinegar with chopped red onions and chopped bird’s eye chili: This vinegar dipping sauce adds a tangy and spicy kick to your meal. The acidity cuts through the richness of the dish and enhances the flavors.
  • Fresh tomatoes: Sliced fresh tomatoes provide a refreshing element to balance out the richness of the tocino. You can give the tomatoes an extra kick by soaking them in vinegar for a tangy twist.
  • Curly parsley for garnish: Sprinkle some curly parsley over the dish for a pop of color and a touch of freshness. It adds a subtle herbaceous note to the overall presentation.

Storage Tips

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Ensure the tocino has cooled completely before refrigerating.
  • You can also freeze the cooked tocino for longer storage. Place it in a freezer-safe container or freezer bag. It will keep well for up to 2 months.
  • When ready to enjoy the stored tocino, thaw it overnight in the refrigerator. Reheat it in a skillet over medium heat until heated through.
  • If the tofu scramble becomes slightly dry after refrigeration, you can rehydrate it by adding a splash of soy sauce or a bit of vegetable broth while reheating.
  • To maintain the best texture and flavor, it’s recommended to consume the Vegetarian Tocino within the suggested storage timeframes.
Vegetarian Tocino

Vegetarian Tocino

Vegetarian Tocino is a flavorful and satisfying dish made with oyster mushrooms and tofu scramble. Marinated in a sweet and tangy sauce, this vegetarian-friendly alternative to traditional tocino is perfect for breakfast or brunch.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Filipino
Servings 4 people
Calories 369 kcal

Ingredients
  

Tocino

  • 9 oz fresh oyster mushrooms
  • 1 tbsp neutral oil for cooking
  • Pinch of salt to taste

Tofu Scramble

  • 1 tbsp neutral oil
  • 1 small onion sliced
  • 9 oz extra firm tofu pressed and drained
  • 1 scallion or green onion chopped
  • ½ tsp black salt or regular salt
  • ½ tsp turmeric powder for color
  • Soy sauce or more salt to taste

To Serve

  • Sinangag (Filipino Fried Garlic Rice)
  • Tofu scramble or fried egg (if vegetarian)
  • Vinegar with chopped red onions and chopped bird's eye chili
  • Fresh tomatoes sliced
  • Curly parsley for garnish

Instructions
 

  • In a bowl, mix together the brown sugar, minced garlic, soy sauce, vinegar, pineapple juice, annatto powder (optional), and black pepper to make the marinade.
  • Clean the oyster mushrooms and remove tough stems. Slice the mushrooms into thin strips or bite-sized pieces.
  • Place the sliced mushrooms in a shallow dish or ziplock bag. Pour the marinade over the mushrooms and ensure they are well coated. Let them marinate for at least 30 minutes.
  • Heat a tablespoon of neutral oil in a skillet over medium heat. Add the marinated mushrooms and cook until tender and slightly caramelized, about 5-8 minutes. Season with a pinch of salt.
  • In another skillet, heat a tablespoon of neutral oil over medium heat. Add the sliced onion and sauté until translucent. Crumble the drained tofu into the skillet and add the chopped scallion. Sprinkle with black salt (or regular salt) and turmeric powder. Mix well and cook for about 5 minutes, or until the tofu is heated through. Season with soy sauce or more salt to taste.
  • Serve the Vegetarian Tocino alongside Sinangag or Filipino Fried Garlic Rice. Top with the tofu scramble or a fried egg (if vegetarian). Serve with vinegar mixed with chopped red onions and chopped bird's eye chili on the side. Add fresh sliced tomatoes and garnish with curly parsley.

Notes

– Adjust the sweetness of the tocino by adding more or less brown sugar to the marinade according to your taste preference.
– Annatto powder or atsuete powder is optional and adds color to the tocino. Feel free to omit if you don’t have it on hand.
– If pineapple juice is unavailable, you can use orange juice or apple juice as a substitute.
– Make sure to press and drain the tofu before using it in the scramble for a firmer texture.
– Customize the dish by adding vegetables like sautéed bell peppers, diced carrots, or peas to add color and extra flavor.