Vegetarian Lomo Saltado
Experience a delicious twist on a Peruvian classic with this **Vegetarian Lomo Saltado**, a vibrant stir-fry that swaps traditional beef for golden, marinated tofu. This plant-based version retains all the bold, savory flavors of soy sauce, red wine vinegar, and garlic, complemented by the natural sweetness of sautéed red onions, bell peppers, and juicy tomatoes. Crispy French fries add a delightful crunch, while a sprinkle of fresh cilantro and a zing of lime juice bring brightness to every bite. Perfect for a quick, satisfying dinner, this one-pan dish is not only a healthy, meatless alternative but also a celebration of the fusion flavors that make this iconic recipe irresistible. Serve it with a side of steamed rice for the ultimate vegetarian comfort food experience!
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Recipe Information
Ingredients
- 400 grams extra-firm tofu
- 60 milliliters soy sauce
- 30 milliliters red wine vinegar
- 30 milliliters vegetable oil
- 3 whole garlic cloves
- 1 whole red onion
- 1 whole bell pepper
- 2 whole tomato
- 30 grams cilantro
- 300 grams french fries
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 whole lime
Instructions
Drain the tofu and press it to remove excess moisture. Cut it into strips approximately 1 cm thick.
In a bowl, mix soy sauce, red wine vinegar, and crushed garlic cloves. Add the tofu strips and marinate for at least 15 minutes.
While the tofu marinates, peel and slice the red onion into thin wedges. Julienne the bell pepper and cut the tomatoes into wedges. Chop the cilantro finely.
Heat vegetable oil in a large skillet over medium-high heat. Add the marinated tofu, reserving the marinade, and fry until golden brown on all sides, about 5 minutes.
Remove the tofu from the skillet and set aside. In the same skillet, add the onion and bell pepper. Stir-fry until they begin to soften, about 4 minutes.
Add the tomatoes, the reserved marinade, salt, and black pepper. Stir everything together and cook for another 3 minutes.
Return the tofu to the skillet and gently combine with the vegetables. Allow all flavors to meld together for 2 more minutes.
Add the chopped cilantro and a squeeze of lime juice to the skillet. Stir and remove from heat.
Serve the vegetarian lomo saltado hot, alongside crispy French fries. Optionally, serve with steamed rice for a complete meal.
Nutrition Facts
Calories |
1749 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.2 g | 131% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 32.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 8018 mg | 349% | |
| Total Carbohydrate | 143.1 g | 52% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 34.8 g | ||
| Protein | 82.8 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2926 mg | 225% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 3639 mg | 77% | |
*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.
