We love adobo. Before becoming vegetarian, I used to cook a bonafide, Filipino style, pork or chicken adobo on a regular basis. It’s an easy one pot entree that simmers and scents your kitchen with comfort food sensations. On this occasion the adobo uses “wheat meat” or seitan as the protein. It’s a similar texture to chicken and I pondered whether or not it would hold up well in an adobo marinade. It did and it tastes great. No, it doesn’t taste like chicken, it tastes like “wheat meat” with adobo flavors, which in my opinion is a wonderful discover. Saba Man’s bento box claimed the majority of the pieces, so I threw in some black fungus into the marinade for my lunch. His box contains white rice with a takuwan garnish, roasted carrots and broccoli and a miso quail egg. My box, also known as the magic round box (mrb) contains a wild rice and brown rice mixture with same roasted carrots and broccoli. I also added a quail egg and piece of roasted yellow bell pepper.
If you’d like to make adobo with “wheat meat”, give your own adobo marinade recipe a whirl or try this one.
Soak about 4-5 cups of “wheat meat” for 30 minutes then simmer in the marinade until the liquid is reduced to about half. Drain the pieces before placing in a bento box.