Vegan Sinigang with Taro and Tofu
A hearty and sour vegan Sinigang soup featuring taro, tofu, and a tamarind broth. Served with rice noodles.
25m prep + 35m cook4 servings
Contains soy
380 cal|20g protein|50g carbs|12g fat|10g fiber
Ingredients
- 14 oz Tofu (firm or extra-firm)
- 1 lb Taro Root (peeled and cubed)
- 2 bunches Water Spinach (kangkong)
- 1 cup Green Beans
- 1/2 cup Radishes (sliced)
- 2 packets Tamarind Soup Base (vegan)
- 8 cups Water
- 8 oz Rice Noodles
Instructions
- 1Press the tofu to remove excess water, then cube it.
- 2In a large pot, bring the water to a boil. Add the taro root and simmer for 15 minutes, or until the taro is tender.
- 3Add the tofu, green beans, and radishes to the pot. Stir in the tamarind soup base.
- 4Continue to simmer for another 10 minutes, or until the vegetables are cooked through.
- 5Add the water spinach during the last 2 minutes of cooking.
- 6Cook the rice noodles according to the package instructions.
- 7Serve the Sinigang soup hot with the cooked rice noodles.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.