Vegetarian Igado

Brimming with hearty vegetables and bold umami flavors, this Vegetarian Igado is a plant-based twist on a traditional Filipino favorite. Made with golden-fried tofu, earthy shiitake mushrooms, and vibrant veggies like carrots, potatoes, and bell peppers, this dish replaces the usual liver and meat with wholesome, nutrient-packed ingredients. Simmered in a savory blend of soy sauce, lemon juice, and bay leaves, it captures the essence of Igado's rich and tangy flavor profile while remaining entirely meat-free. Perfect for vegetarians and anyone craving a comforting, veggie-forward meal, this recipe pairs beautifully with steamed rice for a satisfying dinner. Quick to prepare and full of hearty goodness, it's a delicious way to enjoy a plant-based take on a beloved classic.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 300 grams firm tofu
• 200 grams shiitake mushrooms
• 1 medium carrots
• 1 large potato
• 150 grams green peas
• 1 medium red bell pepper
• 60 ml soy sauce
• 30 ml lemon juice
• 1 medium onion
• 3 garlic cloves
• 3 tablespoons olive oil
• 2 bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 250 ml vegetable broth
• 1 teaspoon ground black pepper

Directions

Step 1

Press the tofu to remove excess moisture, then cut it into 1-inch cubes.

Step 2

Slice the shiitake mushrooms, carrots, and bell pepper into thin strips. Dice the potato into 1-inch cubes.

Step 3

Finely chop the onion and mince the garlic cloves.

Step 4

Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the tofu cubes and sauté until golden brown on all sides, about 5-7 minutes. Remove tofu from the pan and set aside.

Step 5

In the same pan, add another tablespoon of olive oil and sauté the onions and garlic until the onions are translucent.

Step 6

Add the mushrooms to the pan and cook until they release some moisture, about 3 minutes.

Step 7

Include the bay leaves, carrots, potato cubes, and bell pepper slices. Stir and cook for another 5 minutes.

Step 8

Return the tofu to the pan and add the soy sauce, lemon juice, vegetable broth, salt, and pepper. Stir to combine all the ingredients.

Step 9

Bring the mixture to a simmer, cover the pan, and cook on low heat for 15 minutes or until the vegetables are tender.

Step 10

Add the green peas for the last 5 minutes of cooking time.

Step 11

Remove the bay leaves before serving. Taste and adjust seasoning if needed.

Step 12

Serve the Vegetarian Igado over steamed rice and enjoy!

Nutrition Facts

Serving size	(1688.8g)

Amount per serving	% Daily Value*
Calories	1486.3

Total Fat 73.9g	0%
Saturated Fat 12.6g	0%
Polyunsaturated Fat 9.0g
Cholesterol 9mg	0%
Sodium 5922.8mg	0%
Total Carbohydrate 159.0g	0%
Dietary Fiber 32.6g	0%
Total Sugars 40.9g
Protein 65.3g	0%

Vitamin D 36IU	0%
Calcium 671.5mg	0%
Iron 12.9mg	0%
Potassium 4024.6mg	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: 42.6%

Protein: 16.7%

Carbs: 40.7%