Vegan Bicol Express

Indulge in the rich, fiery flavors of Vegan Bicol Express, a plant-based twist on the beloved Filipino classic. This hearty dish combines crispy golden tofu with a luscious coconut milk and cream sauce infused with the bold heat of long green and red chilies. Aromatic layers of sautéed garlic, onions, and ginger deliver a fragrant base, while soy sauce, mushroom powder, and vegetable broth enhance its savory depth. Finished with tender baby spinach for a pop of freshness, this vegan delight is perfect served over steamed rice or your favorite grain. Ready in just under an hour, it’s an easy, wholesome option for those craving a comforting yet spicy treat with bold Southeast Asian flair.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 tablespoons coconut oil
• 400 grams extra-firm tofu
• 1 medium onion
• 4 cloves garlic cloves
• 1 inch piece ginger
• 3 pieces long green chilies
• 2 pieces red chilies
• 400 ml coconut milk
• 100 ml coconut cream
• 2 tablespoons soy sauce
• 100 ml vegetable broth
• 1 teaspoon mushroom powder
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 100 grams baby spinach

Directions

Step 1

Press the tofu to remove excess moisture by wrapping it in a kitchen towel and placing a weight on top for at least 10 minutes.

Step 2

Cut the tofu into bite-sized cubes.

Step 3

Heat the coconut oil in a large skillet over medium heat.

Step 4

Fry the tofu cubes in batches until they are golden brown on all sides. Remove from the skillet and set aside.

Step 5

In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.

Step 6

Slice the long green chilies and red chilies, removing the seeds if a milder dish is desired. Add them to the skillet and cook for another 2 minutes.

Step 7

Add the coconut milk, coconut cream, soy sauce, and vegetable broth to the skillet. Stir to combine well.

Step 8

Sprinkle in the mushroom powder, salt, and ground black pepper. Bring the mixture to a gentle simmer.

Step 9

Return the tofu to the skillet and stir to coat them well in the sauce.

Step 10

Add the baby spinach to the skillet and cook until wilted, about 2 minutes.

Step 11

Adjust seasoning to taste and simmer for another 5 minutes to allow the flavors to meld.

Step 12

Serve hot over steamed rice or your preferred grain.

Nutrition Facts

Serving size	(1394.7g)

Amount per serving	% Daily Value*
Calories	1531.8

Total Fat 78.5g	0%
Saturated Fat 44.1g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 2822.8mg	0%
Total Carbohydrate 143.5g	0%
Dietary Fiber 18.3g	0%
Total Sugars 94.0g
Protein 75.6g	0%

Vitamin D 0IU	0%
Calcium 2950.3mg	0%
Iron 16.6mg	0%
Potassium 2365.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.6%

Protein: 19.1%

Carbs: 36.3%