Tofu Adobo in Olive Oil — Vegetarian Comfort Food, Filipino Style!
Our Tofu Adobo in Olive Oil was born from a simple idea — to give our heirloom Adobo recipe a vegetarian, vegan-friendly twist. Using locally produced Japanese-style firm tofu, olive oil, soy sauce, vinegar, garlic, and black pepper, we created a dish that keeps the soulful Adobo flavor — minus the meat.
We marinate and stew the tofu until all the flavors sink in, then brown it lightly in olive oil before packing it carefully in glass jars — using 100% olive oil for a clean, honest flavor.
In its early years, a fashion model helped us refine the recipe — this was her go-to meal before every shoot. Since then, we’ve never changed it. Artists still ask us for 32 oz jars to take with them on long workdays — it’s ready to eat, flavor-rich, and only gets better over time.
Most of our customers enjoy these tender tofu morsels straight from the jar, often using the adobo olive oil as a salad dressing. Others like to brown the tofu adobo in a pan or toaster oven before serving. It’s excellent with steaming Dinorado rice, or crumbled over a salad for a protein boost.
If you crave the taste of classic chicken-pork adobo but prefer plant-based meals, this one’s for you.
Shelf life: 3 years (shelf-stable)
Storage: Refrigerate after opening; lasts up to 3 months refrigerated
No preservatives. No MSG. No chemical additives.
All-natural, honest ingredients only.
Packed in 100% olive oil.
All our products are prepared using industry-standard methods and equipment.
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