Vegan Sizzling Sisig
Get ready to dive into the bold and vibrant flavors of Vegan Sizzling Sisig—a plant-based twist on the beloved Filipino dish that’s sizzling with authenticity! Crafted from a dynamic combination of firm tofu and king oyster mushrooms, this recipe replaces traditional pork with a hearty, satisfying texture while staying true to the rich, smoky, and tangy flavors of the original. Infused with soy sauce, zesty lemon juice, and a hint of liquid smoke, the dish gets a creamy upgrade from vegan mayonnaise and a spicy kick from green chilies. Served on a hot sizzling plate and garnished with fresh green onions, this vegan sisig is perfect for wowing your guests or treating yourself to a umami-packed meal. Enjoy it with calamansi or lemon wedges for that extra pop of citrus—it’s the ultimate vegan comfort food that embodies Filipino culinary heritage!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 200 grams king oyster mushrooms
- 1 medium red onion
- 4 cloves garlic
- 2 tablespoons soy sauce
- 1 teaspoon liquid smoke
- 2 tablespoons lemon juice
- 3 tablespoons vegan mayonnaise
- 2 pieces green chilies
- 3 tablespoons vegetable oil
- to taste salt
- to taste black pepper
- 2 stalks green onions
- as needed calamansi or lemon wedges (for serving)
- 1 optional sizzling plate
Instructions
Drain and press the tofu to remove excess moisture, then crumble it into small pieces to resemble ground meat.
Clean the king oyster mushrooms and chop them into small cubes.
Peel and finely chop the red onion and garlic cloves. Set aside.
Slice the green chilies and chop the green onions for garnishing. Set aside.
In a large skillet over medium heat, add 2 tablespoons of vegetable oil.
Add crumbled tofu and cook until it turns golden brown and slightly crispy, about 8-10 minutes. Remove from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of oil, and sauté the chopped onions and garlic until translucent and fragrant, about 2 minutes.
Add the chopped mushrooms to the skillet and cook until they are soft and slightly caramelized, about 5-7 minutes.
Return the cooked tofu to the skillet. Add the soy sauce, liquid smoke, and lemon juice. Stir well to combine all the ingredients.
Mix in the vegan mayonnaise and sliced green chilies. Stir to coat everything evenly and adjust the seasoning with salt and pepper to taste.
Heat the sizzling plate on high heat. Carefully transfer the sisig mixture to the sizzling plate to achieve that iconic sizzle.
Garnish with chopped green onions and serve immediately with calamansi or lemon wedges on the side.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 29.8 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 5031 mg | 219% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 24.6 g | ||
| Protein | 94.2 g | 188% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 834 mg | 64% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2319 mg | 49% | |
*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.
