Creamy, spicy and delicious dish made friendly for vegans! This Bicol Express in a bowl is made with tofu cubes, tausi, green beans, and sigarilyas. Of course, don’t forget to top it with Bird’s Eye chillies to spice up your comfort food!
Vegan Bicol Express
Makes 3 servings
3 Tbsps Refined coconut oil, divided
1 block Firm tofu, sliced into cubes
¼ cup Chopped onions
1 tsp Chopped ginger
2 tsp Chopped garlic
½ cup Coconut milk
½ cup Coconut cream
1 Tbsp Canned tausi, rinsed and pounded into a paste
1 cup Green beans, sliced diagonally into 1-inch lengths, then blanched
1 cup Sigarilyas, sliced diagonally into 1-inch lengths, then blanched
3 Finger chilies, seeds removed and sliced diagonally in half
2 tsp Carp vegan patis* (optional)
1-2 Bird’s eye chilies, deseeded and chopped (optional)
- In a non-stick skillet, heat two tablespoons of refined coconut oil. Pan-fry the tofu cubes until crisp and golden. Drain on paper towels and set aside.
- In the same skillet, add the remaining oil. Sauté the onions, ginger, and garlic until soft and fragrant. Add the coconut milk, coconut cream, and tausi paste. Stir for a minute until well combined.
- Add the green beans, sigarilyas, finger chilies, and vegan patis. Simmer for 3-5 minutes. Garnish with bird’s eye chilies then remove from heat. Serve immediately.
Recipe by Chef Barni Alejandro-Rennebeck
Photographed by Miguel Abesamis of Studio 100
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