Vegan Filipino Pork Sisig
Discover the bold and flavorful world of Filipino cuisine with this Vegan Filipino Pork Sisig, a plant-based twist on the classic sizzling dish. Crafted using extra-firm tofu and oyster mushrooms, this recipe delivers a satisfyingly meaty texture infused with a tangy marinade of soy sauce, lime juice, and coconut vinegar. Enhanced by smoked paprika, garlic powder, and liquid smoke, the dish boasts a smoky depth that mimics the traditional pork flavor. Sautéed red onions, green chili peppers, and creamy vegan mayonnaise provide a spicy and rich finish, making every bite utterly irresistible. Perfect for serving over steamed rice or as a crowd-pleasing appetizer, this vegan sisig captures the essence of Filipino cuisine in a healthier, cruelty-free way. Ready in under an hour, it’s a must-try for food enthusiasts looking to explore vibrant plant-based recipes!
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 200 grams oyster mushrooms
- 3 tablespoons soy sauce
- 3 tablespoons lime juice
- 2 tablespoons coconut vinegar
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon black pepper
- 1 large red onion
- 2 small green chili peppers
- 2 tablespoons vegan mayonnaise
- 0.5 teaspoon liquid smoke
- 2 tablespoons olive oil
- 2 spring onions
Instructions
Press the tofu for about 15 minutes to remove excess moisture. Crumble it into small pieces resembling ground meat.
Slice the oyster mushrooms into small, thin pieces.
In a mixing bowl, combine the soy sauce, lime juice, coconut vinegar, garlic powder, smoked paprika, and black pepper to create a marinade.
Add the crumbled tofu and sliced mushrooms to the marinade, stirring well to coat. Allow to marinate for at least 15 minutes for better flavor absorption.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the marinated tofu and mushrooms to the skillet. Cook, stirring frequently, for about 10-12 minutes until the tofu is golden brown and the mushrooms are tender.
Remove the tofu mixture from the skillet and set aside.
In the same skillet, add the remaining olive oil. Sauté the chopped red onion and finely chopped green chili peppers until the onion is translucent and the peppers are slightly softened.
Reduce the heat to low, return the tofu mixture to the skillet, and stir in the vegan mayonnaise and liquid smoke. Mix thoroughly for another 2-3 minutes.
Once well combined, remove from heat and transfer to a serving dish.
Garnish with chopped spring onions and serve hot with steamed rice or enjoy as a savory appetizer.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.1 g | 85% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 1987 mg | 86% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 14.5 g | ||
| Protein | 75.2 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1539 mg | 118% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2141 mg | 46% | |
*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.
