Lomo Saltado Vegan

Elevate your taste buds with this vibrant and flavorful Lomo Saltado Vegan—a plant-based twist on the classic Peruvian stir-fry. This recipe showcases marinated tofu strips as the protein-rich star, paired with golden, crispy potato fries for an irresistible texture. A medley of fresh veggies like red onions, bell peppers, and roma tomatoes are stir-fried to perfection, then tossed in a tangy and savory sauce infused with soy sauce, cumin, and optional yellow chili paste for a gentle kick. Served over a bed of fluffy white rice and garnished with fragrant cilantro, this dish blends bold Latin flavors with hearty, wholesome ingredients to create a vegan-friendly masterpiece. Whether you're exploring global cuisines or looking for a satisfying and easy weeknight meal, this vegan lomo saltado is sure to impress!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 14 oz firm tofu
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 large red onion
• 2 medium roma tomatoes
• 2 medium russet potatoes
• 1 large red bell pepper
• 3 cloves garlic cloves
• 2 tbsp vegetable oil
• 2 tbsp cilantro leaves
• 2 tbsp soy sauce (for stir-fry sauce)
• 2 tbsp vegetable broth
• 1 tsp yellow chili paste (optional)
• 2 cups cooked white rice
• 0.5 tsp black pepper
• 0.5 tsp salt

Directions

Step 1

Press the tofu for 15 minutes to remove excess moisture. Once pressed, slice the tofu into bite-sized strips.

Step 2

In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, 1 tsp ground cumin, and 1 tsp smoked paprika. Marinate the tofu strips in this mixture for 15 minutes.

Step 3

While the tofu marinates, peel the potatoes and cut them into thin fries. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat, and fry the potato slices until golden and crisp. Remove and set aside on paper towels to drain excess oil.

Step 4

Thinly slice the red onion, chop the roma tomatoes into wedges, and julienne the red bell pepper. Mince the garlic cloves.

Step 5

In a separate small bowl, prepare the stir-fry sauce by combining 2 tbsp soy sauce, 2 tbsp vegetable broth, 1 tsp yellow chili paste (optional), and 0.5 tsp black pepper. Stir well and set aside.

Step 6

Heat the remaining 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add the marinated tofu and stir-fry for 5 minutes until golden. Remove tofu and set aside.

Step 7

In the same skillet, add the sliced onions and minced garlic. Stir-fry for 2–3 minutes until fragrant and slightly softened.

Step 8

Add the red bell pepper and tomato wedges to the skillet. Stir-fry for another 2–3 minutes to retain their crunch.

Step 9

Return the cooked tofu to the skillet and pour the prepared stir-fry sauce over the mixture. Toss well to coat all the ingredients evenly and cook for 2 more minutes.

Step 10

Gently fold in the fried potatoes, ensuring they’re coated in the sauce but still crispy.

Step 11

Sprinkle the dish with chopped cilantro leaves before serving.

Step 12

Serve the vegan Lomo Saltado hot over a bed of freshly cooked white rice. Enjoy!

Nutrition Facts

Serving size	(1697.0g)

Amount per serving	% Daily Value*
Calories	1534.3

Total Fat 48.1g	0%
Saturated Fat 6.6g	0%
Polyunsaturated Fat 17.2g
Cholesterol 0mg	0%
Sodium 5820.0mg	0%
Total Carbohydrate 218.1g	0%
Dietary Fiber 22.4g	0%
Total Sugars 25.1g
Protein 73.8g	0%

Vitamin D 0IU	0%
Calcium 845.3mg	0%
Iron 19.1mg	0%
Potassium 4181.2mg	0%

*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.

Source of Calories

Fat: 27.0%

Protein: 18.4%

Carbs: 54.5%