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 (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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Vegetarian Tamarind Sinigang with Mixed Veggies take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Vegetarian Tamarind Sinigang with Mixed Veggies?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep firm tofu from drying out.
Can I substitute ingredients in Vegetarian Tamarind Sinigang with Mixed Veggies?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vegetarian Tamarind Sinigang with Mixed Veggies for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Vegetarian Tamarind Sinigang with Mixed Veggies vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This was the perfect comfort food for a rainy day! My kids loved the tamarind flavor, and it was so easy to make with the veggies I had on hand.
- ★★★★★
Loved it! The tamarind base was spot on, and the mixed veggies kept it fresh. Made it for my wife's family dinner and they were impressed.
- ★★★★☆
The sinigang was delicious, but I found it slightly bland. Next time I'll add more tamarind paste. Still, a great recipe for a weeknight meal.
