Vegetarian Tamarind Sinigang with Mixed Veggies
A plant-based Filipino soup with firm tofu and seasonal vegetables in a naturally sour tamarind broth. This Filipino recipe (vegetarian), ready in about 40 minutes, pairs Firm tofu, Okra, Taro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 300g Firm tofu
- 100g Okra
- 150g Taro
- 100g Daikon radish
- 1 medium Onion
- 2 medium Tomato
- 2 Green chilies
- 2 tbsp Tamarind paste
- 1.5 liters Water
- 1/2 tsp Salt
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Instructions
- Step 1: In a large pot, combine 300g cubed tofu, 1 medium diced onion, and 2 medium diced tomatoes with 1.5 liters of water. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 10 minutes.
- Step 2: Add 100g sliced okra, 150g peeled and cubed taro, and 100g sliced daikon radish to the pot. Simmer for 15 minutes until vegetables are tender.
- Step 3: Stir in 2 tablespoons tamarind paste dissolved in 1/4 cup warm water and 2 sliced green chilies. Simmer for 5 minutes to meld flavors.
- Step 4: Season with 1/2 teaspoon salt, remove from heat, and serve hot with steamed rice.
