Vegan Mushroom Tapsilog (Filipino Mushroom Tapa)

Ingredients

• 1/2 lb fresh oyster mushrooms (, see notes)
• 2-3 tbsp sugar (adjust according to desired sweetness)
• 1-3 tbsp soy sauce (adjust to taste (see notes))
• 1.5 tsp dark soy sauce (optional for colour)
• 2-3 tbsp calamansi juice (or lemon juice, adjust to desired acidity)
• 4 cloves garlic (minced)
• Dash of black pepper
• You can get my fried garlic rice recipe here
• 9 oz extra firm tofu ((tokwa) pressed and drained)
• 1 tbsp neutral oil
• 1 tbsp onion (diced)
• 1 1/2 tsp nutritional yeast (optional)
• 1/2 tsp black salt (or sub for regular (adjust to taste))
• 1/2 tsp turmeric powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin powder
• Dash of black pepper
• Sprinkle of liquid aminos or soy sauce (to taste)
• Cane vinegar or distilled vinegar (with chopped red onions and sugar, to taste)
• Rice or Fried Garlic Rice
• Chopped fresh tomatoes
• Tofu scramble

Instructions

1. 1

   Marinate the mushrooms: In a bowl, mix the marinade ingredients together until the sugar is diluted in the liquid. Add in the mushrooms and mix until well coated in the marinade. You can leave this to marinate for 10-15 minutes or even overnight (make sure to refrigerate it!).

2. 2

   While the mushrooms are marinating, heat a large pan over medium high heat. Add in some oil. At this point, you can cook the sinangag or garlic fried rice first. Afterwards, you can then cook the tofu scramble.

3. 3

   To cook the tofu scramble: Sauté the onions in the pan with some oil until tender. Add in tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the tapa.

4. 4

   To cook the mushroom tapa: In the same pan over medium high heat, place the mushrooms and the remaining liquid. Cook over medium heat for 10-12 minutes until the liquid has been absorbed or has evaporated and mushrooms are cooked.

5. 5

   To serve: You can slice some tomatoes. Serve your tapa with the fried garlic rice, tofu scramble, and tomatoes (if using) You can also just have your mushroom tapa with plain rice!For the vinegar, I simply mixed some chopped red onions and a bit of sugar (to balance out acidity) with my cane vinegar.