Tofu al ajillo (vegan). Champiñones al ajillo or garlic mushrooms in English is a very popular Spanish tapas dish made from sautéed mushrooms with garlic, olive oil, lemon juice, and chilis. This dish is not popular only in Spain but the Philippines as well, due to Spanish influence. This is usually served as a side dish paired with.
In other Latin American countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in Peruvian cooking, dried forms of aji amarillo. Tofu isn't made out of meat or dairy. Vegetarians, on the other hand, tend to eat eggs and dairy products like milk and butter. You can have Tofu al ajillo (vegan) using 8 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Tofu al ajillo (vegan)
- It’s 1 pack of Tofu.
- It’s 4 of mushrooms.
- You need 1 of paprika.
- It’s 1 of small head broccoli.
- It’s 2 of dried red chilli.
- You need 100 ml of virgin olive oil.
- You need 2 clove of garlic.
- It’s 1 of tspn salt.
So I think tofu will not be considered vegan. Trying to eat meat-free and plant-based? Our vegan cook has breakfast, lunch, dinner and snack tips to tempt your appetite. It's spicy-sweet, healthier than the classic Chinese takeout dish, and one of my favorite tofu recipes.
Tofu al ajillo (vegan) instructions
- Cut tofu into 4 to 6 pieces.
- Wrap tofu with a paper towel for it to absorb water. Put an ajillo pan on top of the tofu for about an hour to drain well..
- Dice the garlic..
- Put the olive oil in a small pan with the garlic and red chili pepper. Heat it slowly on a low heat until the aroma transfers to the oil..
- Cut vegetables into bite-size pieces..
- Season the oil with salt and put the veggies in the pan..
- After 3 min, put the tofu in the pan. Simmer for 5 min more..
- Goes well with any kind of veggies like tomatoes, asparagus and carrots..
- Be sure to use the left-over olive oil for a great peperoncino pasta!.
This vegan mapo tofu recipe is very similar to our ever-popular traditional mapo tofu. The main difference is that instead of ground pork, we're using finely chopped shiitake mushrooms to add umami to the dish. We've also added fermented black beans to the recipe to add an extra savory kick. In recent years, vegan and vegetarian diets have been more and more popular. We got lots of restaurant focusing on vegan dishes.