Lomo Saltado Vegan
Elevate your taste buds with this vibrant and flavorful Lomo Saltado Vegan—a plant-based twist on the classic Peruvian stir-fry. This recipe showcases marinated tofu strips as the protein-rich star, paired with golden, crispy potato fries for an irresistible texture. A medley of fresh veggies like red onions, bell peppers, and roma tomatoes are stir-fried to perfection, then tossed in a tangy and savory sauce infused with soy sauce, cumin, and optional yellow chili paste for a gentle kick. Served over a bed of fluffy white rice and garnished with fragrant cilantro, this dish blends bold Latin flavors with hearty, wholesome ingredients to create a vegan-friendly masterpiece. Whether you're exploring global cuisines or looking for a satisfying and easy weeknight meal, this vegan lomo saltado is sure to impress!
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Recipe Information
Ingredients
- 14 oz firm tofu
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 large red onion
- 2 medium roma tomatoes
- 2 medium russet potatoes
- 1 large red bell pepper
- 3 cloves garlic cloves
- 2 tbsp vegetable oil
- 2 tbsp cilantro leaves
- 2 tbsp soy sauce (for stir-fry sauce)
- 2 tbsp vegetable broth
- 1 tsp yellow chili paste (optional)
- 2 cups cooked white rice
- 0.5 tsp black pepper
- 0.5 tsp salt
Instructions
Press the tofu for 15 minutes to remove excess moisture. Once pressed, slice the tofu into bite-sized strips.
In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp ground cumin, and 1 tsp smoked paprika. Marinate the tofu strips in this mixture for 15 minutes.
While the tofu marinates, peel the potatoes and cut them into thin fries. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat, and fry the potato slices until golden and crisp. Remove and set aside on paper towels to drain excess oil.
Thinly slice the red onion, chop the roma tomatoes into wedges, and julienne the red bell pepper. Mince the garlic cloves.
In a separate small bowl, prepare the stir-fry sauce by combining 2 tbsp soy sauce, 2 tbsp vegetable broth, 1 tsp yellow chili paste (optional), and 0.5 tsp black pepper. Stir well and set aside.
Heat the remaining 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and stir-fry for 5 minutes until golden. Remove tofu and set aside.
In the same skillet, add the sliced onions and minced garlic. Stir-fry for 2–3 minutes until fragrant and slightly softened.
Add the red bell pepper and tomato wedges to the skillet. Stir-fry for another 2–3 minutes to retain their crunch.
Return the cooked tofu to the skillet and pour the prepared stir-fry sauce over the mixture. Toss well to coat all the ingredients evenly and cook for 2 more minutes.
Gently fold in the fried potatoes, ensuring they’re coated in the sauce but still crispy.
Sprinkle the dish with chopped cilantro leaves before serving.
Serve the vegan Lomo Saltado hot over a bed of freshly cooked white rice. Enjoy!
Nutrition Facts
Calories |
1534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5820 mg | 253% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 25.1 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 845 mg | 65% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4181 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
