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- Makes 4 cups
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Traditionally, sisig is a pork-heavy Filipino dish featuring spicy, sour, and citrusy flavors that blend together into a mouthwatering aroma. In this vegan version, minced tofu and mushrooms take the place of meat and the spice levels are lowered quite a bit (although you’re welcome to add more heat if you like). Colorful bell peppers dot the umami-rich mixture with earthy sweetness, and a simple mixture of tamari and lemon juice flavor the meal with savory-tart notes. Be sure to thoroughly slice and dice the tofu and mushrooms for this stir-fry medley, because the finer the mince, the better the mouthfeel and the more flavor you’ll get with each bite. Serve vegan sisig inside lettuce leaves for a handheld meal, or scroop over brown rice for extra heartiness.
For more vegan lettuce cup recipes, check out these tasty ideas:
By Cleodia Martinez,
Ingredients
- 1 16-oz. package extra-firm tofu
- 1 lb. fresh cremini mushrooms, chopped
- 8 oz. fresh shiitake mushrooms, stems removed, caps chopped
- 1 cup finely chopped yellow onion
- 1 cup finely chopped bell pepper, any color
- ¼ cup low-sodium coconut aminos or reduced-sodium tamari
- Lemon juice, to taste
- Freshly ground black pepper, to taste
- 8-10 butter lettuce leaves
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place tofu between two clean cotton towels and weigh down with a heavy plate 20 minutes to remove as much liquid as possible.
- Finely chop tofu and spread out in a single layer on the prepared baking sheet. Bake 10 minutes. Turn tofu over and bake 8 minutes more.
- Meanwhile, in an extra-large skillet cook mushrooms over medium-high 2 minutes or until lightly browned, stirring frequently. Transfer mushrooms to a bowl.
- In the same skillet cook onion over medium 5 minutes or until lightly browned, stirring occasionally. Add bell pepper; cook 1 minute more. Add baked tofu, browned mushrooms, coconut aminos, lemon juice, and black pepper. Stir to combine. Cook until heated through. Serve scooped into lettuce leaves or over brown rice.
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