- Prep-time: / Ready In:
- Makes 4 cups
- Serving size: ¼ of recipe
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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:
- Za’atar-Spiced Sweet Potato Lettuce Cups
- Lettuce Cups with Roasted Radish and Farro
- Black Bean, Corn, and Roasted Red Pepper Lettuce Cups
- Curry Chickpea Lettuce Wraps
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.
Per serving (¼ of recipe): 176 calories, 19 g carbohydrates, 16 g protein, 6.5 g total fat, 1.1 g saturated fat, 0 g cholesterol, 288 mg sodium, 4.4 g fiber, 9.6 g sugar
Note: Nutritional information is provided as an estimate only.
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