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  • Prep-time: / Ready In:
  • Makes 4 cups

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:


  • 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


  1. 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.
  2. 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.
  3. Meanwhile, in an extra-large skillet cook mushrooms over medium-high 2 minutes or until lightly browned, stirring frequently. Transfer mushrooms to a bowl.
  4. 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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about the author

Cleodia Martinez

Cleodia Martinez is an entrepreneur and whole-food, plant-based nutritionist and the author of Ay Sus!: Whole Food Plant-Based Global Filipino Cuisine. She helps people around the world feel healthier and eat more plants by combining nutrition science with cooking and practical lifestyle skills to create lasting habit change. She is a first-generation Filipina-American currently living in the San Francisco Bay Area. Visit her website and follow her on Instagram for more information.
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