Vegetarian Homemade Filipino Longganisa
Satisfy your cravings for a Filipino classic with this *Vegetarian Homemade Filipino Longganisa*—a plant-based twist on the beloved sweet and savory sausage! Made with protein-rich extra firm tofu, hearty cremini or button mushrooms, and fragrant garlic, this recipe captures the bold, garlicky flavors of traditional longganisa while staying meat-free. A delectable blend of soy sauce, vinegar, brown sugar, and sweet paprika creates a perfectly balanced marinade, while rice paper sheets provide a crisp yet tender casing. Ready in under 45 minutes, this vegetarian longganisa is pan-fried to golden perfection and pairs wonderfully with steamed rice for a satisfying Filipino breakfast or brunch. Whether you’re embracing a meat-free lifestyle or just looking to try something new, this recipe is as flavorful as it is easy to make. Perfect for fans of vegetarian Filipino recipes, tofu sausages, or creative plant-based dishes!
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Recipe Information
Ingredients
- 14 ounces Extra firm tofu
- 8 ounces Cremini or button mushrooms
- 6 cloves Garlic, minced
- 3 tablespoons Brown sugar
- 3 tablespoons Soy sauce
- 2 tablespoons Vinegar
- 1 tablespoon Sweet paprika
- 2 tablespoons Vegetable oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, ground
- 0.5 teaspoon Ground annatto (optional for color)
- 10 sheets Rice paper sheets (for casing)
- 2 cups Water
Instructions
Begin by draining the tofu and pressing it to remove excess moisture. Crumble the tofu into a large mixing bowl.
Clean and finely chop the mushrooms. In a non-stick pan, heat 1 tablespoon of vegetable oil over medium heat, then sauté the mushrooms until golden brown. Add them to the bowl with the crumbled tofu.
In the same pan, add the remaining tablespoon of oil and sauté the minced garlic until fragrant, about 1 minute. Add this to the tofu and mushroom mixture.
To the mixing bowl, add brown sugar, soy sauce, vinegar, paprika, salt, black pepper, and optional annatto for color. Mix all the ingredients until well combined.
Prepare a clean surface and get your rice paper sheets ready. Individually soak each sheet in warm water for about 5-10 seconds until soft and pliable.
Take a soaked rice paper sheet and place about 2 tablespoons of the filling mixture in the center. Fold over the sides and roll into a log to seal the filling inside. Repeat until all filling is used.
In a non-stick skillet over medium heat, lightly oil the surface and cook the longganisa rolls until they are golden and crispy on all sides, about 2-3 minutes per side.
Serve hot with steamed rice or as an accompaniment to your favorite Filipino breakfast spread.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.3 g | 81% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3045 mg | 132% | |
| Total Carbohydrate | 139.7 g | 51% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 34.4 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2893 mg | 223% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2457 mg | 52% | |
*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.
