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Vegetarian apritada
Of the many Filipino dishes that are boiled (adobo, sinigang, tinola, just to name a few), apritada is a favorite in my family. I like to make it in fall because potatoes and tomatoes reach their peak freshness and its warmth helps combat the rainy days.
When my siblings and I were still small, my dad made it often when it was his turn to cook. While I preferred his baking (he taught me how to make french toast, cookies, and cakes) to his cooking, it was one of his better dishes. Vegetarian apritada
1 tbsp oil (my dad used olive)
3-5 cloves garlic, minced
1 onion, diced
1/2 pound (8 oz.) seitan, tofu, or other mock meat, cut into bite-sized pieces or dices (consider marinating the tofu in something savory, like adobo marinade)
3 potatoes, cubed
4 tomatoes, diced, or a can of crushed tomatoes with the juice
1 quart vegetable broth
2 Tbsp - 1/4 cup vinegar (white vinegar works fine, as does rice vinegar or wine vinegar), if needed
salt, pepper, herbs to taste (my dad added a little Italian flair with basil and thyme; I like a little dash of Angostura bitters)
1. Heat a 2 or 3 quart saucepan over medium-high heat. Add oil.
2. Add garlic and saute 30 seconds, or until fragrant.
3. Add onion and saute until transparent, about 2-3 minutes.
4. Add seitan/tofu/mock meat and stir-fry until the pieces begin to brown.
5. Add potatoes, tomatoes, and vegetable broth. Bring to a boil, then lower to a simmer over medium to medium-low heat. Add herbs (or bitters), if using. (This would be a good time to start cooking the rice.) Cook until potatoes are fork tender, about 30 minutes.
6. Just before it's done, add enough vinegar to give it a little sour note. This depends on how you like it. If the tomatoes are sour enough, it may not need the vinegar.
7. Season with salt and pepper, and serve hot over rice. Serves around 4.
