Tofu Adobo in Olive Oil, 8 oz. portobello Heating it destroys the enzymes

Heating it destroys the enzymes that give it that bold

It is pleasantly spicy

we used organic liquid Stevia extract and Monk Fruit

Long-Lasting Freshness: Shelf-stable for up to three (03) years

Bangus Belly Adobo in Olive Oil

Tofu Adobo in Olive Oil, 8 oz. portobello Heating it destroys the enzymesTofu Adobo in Olive Oil Vegetarian Comfort Food, Filipino Style! Our Tofu Adobo in Olive Oil was born from a simple idea to give our heirloom Adobo recipe a vegetarian, vegan friendly twist. Using locally produced Japanese style firm tofu, olive oil, soy sauce, vinegar, garlic, and black pepper, we created a dish that keeps the soulful Adobo flavor minus the meat. We marinate and stew the tofu until all the flavors sink in, then brown it lightly in