Vegan Tinola

Ingredients

• 4 tablespoons coconut oil divided
• 1 ½ cup tofu cut into large cubes
• 4 cloves garlic mashed
• ¼ cup onion sliced
• 2 tablespoons ginger mashed and chopped*
• 1 medium tomato cut in quarters*
• 4 cups water
• 2 cups unripe papaya cut into long chunks
• 1 thread lemongrass
• 1 tablespoon salt
• ½ teaspoon pepper
• ½ teaspoon chicken-like seasoning*
• 1 bell pepper julienne cut
• 2 chili peppers*
• 1 cup moringa leaves

Instructions

1. In a pan over medium heat, add 3 tablespoons coconut oil, and once the oil is hot, fry tofu until golden brown. Place fried tofu on a plate lined with paper towels to remove access oil. 
2. In the same pan add 1 tablespoon of coconut oil, and saute garlic, onion, ginger, tomato unttil the onion is translucent.
3. Next, add water and cover with a lid and bring it to a boil, about 5-7 minutes. 
4. Add papaya, cover with the lid and allow the soup to boil again. 
5. Then add lemongrass and cover for 2 minutes.
6. Add fried tofu, salt,  pepper, chicken-like seasoning, bell pepper, chili peppers, moringa leaves, and turn off the heat. 
7. Best served with steamed rice.