Recipes

A classic Filipino street food dessert made with just 3 ingredients. Warm silken tofu swimming in caramel syrup with chewy tapioca pearls.

Classic Filipino Pandesal—soft, fluffy, and slightly sweet bread rolls coated in fine breadcrumbs. Perfect for breakfast or a snack, especially when served warm with your favorite spread.

A versatile spread built on savory, sweet, and tangy flavors, with a smoky kick from roasted red bell peppers. Great with bread, crackers, pastas, salads, and more!

Puto is a Filipino steamed rice cake. This version is delicious, quick, and easy — made with common pantry ingredients. The baking soda, baking powder, and vinegar give these little cakes serious pillowy fluff!

A one-pan roasted veggie boat that's easy, nourishing, and satisfyingly delicious. Customize your boat with your favorite veggies, beans, herbs, and sauces!

A vegan Japanese curry packed with flavor and umami from spices and caramelized onions. Best with steamed white rice or in curry bread (kare pan). Everything made from scratch!

Crispy baked kale and collard greens chips with customizable flavors — from Nooch to Cooler Ranch to Garlic Parm. A healthy, crunchy snack!

A vibrant orange Filipino-style fried rice made with annatto powder. Best served with Filipino BBQ and atsara (pickled green papaya)!

A fragrant and bold Thai-inspired pesto made with Thai basil, peanuts, and lime. Perfect for pastas, noodles, or as a dipping sauce.

A sauce reminiscent of egg yolk. Make this whenever you think 'hmm this will go great with some sunny side up eggs!' Perfect drizzled over rice, tofu, or anything.

An easy, customizable vegan mayo ready in 5 minutes and made from common pantry ingredients. Thick, creamy, and perfectly tangy!

The combination of crispy-chewy tofu and the umami rich broth (dashi) is heaven on earth. Easy to balance and adjust to your liking!

A wonderful and versatile Japanese sauce made from soy sauce, mirin, and sugar. Use it as a soup broth for udon by diluting it, or as a dipping sauce for vegetables!

A delicious and savory vegan version of the classic Filipino BBQ, using soy curls marinated in a sweet and smoky sauce with banana ketchup and liquid smoke.

This vegan sushi roll features a tofu "krab" salad that we usually see in Cali rolls. You can make it as simple or as complex as you like by adding and layering more filling and toppings.

A sizzling, savory, and tangy Filipino classic made vegan with crispy baked tofu, soy curls, and mushrooms. Best eaten with white rice, fried rice, or java rice!

This plant-based dinuguan is made of protein-packed black beans, tofu, soy curls, and mushrooms. The bold and complex flavor comes from caramelized onions, garlic, black beans, red wine, and bay leaves expertly layered for a slightly tangy, savory, and velvety smooth mouthfeel.

Filipino Adobo is traditionally cooked with soy sauce or salt, vinegar, garlic, peppercorns, bay leaf, and either chicken, pork, or both. This veganized version uses lots of garlic, fried mushrooms, fried tofu, and a savory sauce. Best paired with rice and a side of salted chopped tomatoes, white onion, and cilantro.

A quick and flavorful silken tofu dish topped with a rich garlic-soy sauce. Perfect as an appetizer or side dish with rice or noodles.