Spicy Sour Black Bean and Tofu (Vegan Dinuguan)

This dish satisfies my soul.  It never fails to bring me back to family gatherings when the carnivore version is proudly served.  The original recipe calls for inards of the pig which I will not enumerate.   It is blackish in appearance so everyone easily knows that this dish made the table. And everyone does rejoice. It is good.

Surprisingly, this vegan version which has been adapted from Astig Vegan hits all the receptors in my tongue reminiscent of the original.  It  has the sourness and heat chacteristic of the original and it is so much easier to prepare and less obnoxious looking and sounding.  The effects without the drama.  I love this, I almost ate the whole thing.

Spicy Sour Black Beans and Tofu (Vegan Dinuguan)

Adapted from Astig Vegan

4 cloves garlic, minced

1 onion, chopped

1/4 cup vegetable broth or more as needed

1 15 oz can black beans, undrained

14-16 oz extra firm or firm tofu, just drained not pressed and cubed

1 banana pepper whole or 1 poblano pepper whole

1-2 tbsp white vinegar

salt and pepper to taste

Saute the garlic and onions in the broth till cooked.  Add the rest of the ingredients and simmer till the pepper is softened.  Add just enough broth as needed.  You want a sauce consistency not a soup.

You may cut the banana pepper upon serving into two pieces..  I cut mine since I need that pepper flavor and heat.  Poblano pepper might be a middle ground approach. A tamer one is green pepper and a tiny pinch of red pepper flakes.