Vegetarian Bangus Sisig
Indulge in the bold, tantalizing flavors of *Vegetarian Bangus Sisig*, an innovative plant-based twist on a beloved Filipino classic. This recipe swaps traditional bangus fish with crumbled firm tofu, perfectly seasoned and pan-fried to mimic the flaky texture of fish. Sautéed with aromatic onions, garlic, red bell peppers, and fiery green chilies, the dish is elevated with tangy calamansi juice, a hint of soy sauce, and creamy vegan mayonnaise for that quintessential sisig richness. Finished with a touch of vegan margarine and fresh parsley, this savory creation is perfect served over steamed rice or as a vibrant topper for salads. Ready in just 40 minutes, this vegetarian sisig is a must-try for anyone craving Filipino-inspired comfort food with a healthier twist!
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Recipe Information
Ingredients
- 400 grams firm tofu
- 2 tablespoons olive oil
- 1 medium-sized onion, finely chopped
- 3 garlic cloves, minced
- 1 red bell pepper, finely chopped
- 2 green chili, sliced
- 3 tablespoons calamansi juice (or lime juice)
- 2 tablespoons soy sauce
- 4 tablespoons mayonnaise
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon vegan margarine
- 100 milliliters vegetable stock
- 2 tablespoons fresh parsley, chopped
Instructions
Drain the tofu and wrap it in paper towels. Place a heavy object on top to press out excess water for at least 15 minutes.
Once pressed, crumble the tofu into small pieces resembling flaky fish.
Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the tofu and fry until golden brown, about 8-10 minutes, stirring occasionally. Remove the tofu from the pan and set aside.
In the same pan, add the remaining tablespoon of olive oil. Saute the onions and garlic until translucent and fragrant, about 3 minutes.
Add the red bell pepper and green chilies to the onion and garlic mixture. Cook for another 3 minutes, stirring occasionally.
Return the fried tofu to the pan. Stir in the calamansi juice, soy sauce, salt, and black pepper. Cook for another 2 minutes.
Add the vegetable stock to the pan and let it simmer until the liquid reduces slightly, about 5 minutes.
Stir in the mayonnaise and vegan margarine, cooking for another 2 minutes until the sauce coats the tofu well.
Garnish with chopped fresh parsley. Serve hot with steamed rice or as a topping for salads.
Nutrition Facts
Calories |
1485 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.0 g | 145% | |
| Saturated Fat | 17.3 g | 86% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 2896 mg | 126% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 18.9 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2863 mg | 220% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 2140 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.
