Vegan Filipino Pork Sisig

Satisfy your cravings for bold Filipino flavors with this Vegan Filipino Pork Sisig, a plant-based twist on a beloved classic. This recipe swaps pork for hearty extra-firm tofu and tender oyster mushrooms, marinated to perfection in a tangy soy sauce, lime juice, and coconut vinegar blend. Infused with smoky paprika, aromatic garlic, and a hint of liquid smoke, this dish delivers the signature sisig experience without the meat. Sautéed with vibrant red onions, spicy green chilies, and finished with creamy vegan mayonnaise, this sizzling masterpiece is a savory, smoky, and slightly spicy delight. Perfect as a main course alongside steamed rice or as an appetizer with its irresistible umami-packed flavor, this vegan sisig is ready in under an hour and makes a crowd-pleasing addition to any table.

Nutriscore Rating: 86/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 400 grams extra-firm tofu
• 200 grams oyster mushrooms
• 3 tablespoons soy sauce
• 3 tablespoons lime juice
• 2 tablespoons coconut vinegar
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 1 large red onion
• 2 small green chili peppers
• 2 tablespoons vegan mayonnaise
• 0.5 teaspoon liquid smoke
• 2 tablespoons olive oil
• 2 spring onions

Directions

Step 1

Press the tofu for about 15 minutes to remove excess moisture. Crumble it into small pieces resembling ground meat.

Step 2

Slice the oyster mushrooms into small, thin pieces.

Step 3

In a mixing bowl, combine the soy sauce, lime juice, coconut vinegar, garlic powder, smoked paprika, and black pepper to create a marinade.

Step 4

Add the crumbled tofu and sliced mushrooms to the marinade, stirring well to coat. Allow to marinate for at least 15 minutes for better flavor absorption.

Step 5

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 6

Add the marinated tofu and mushrooms to the skillet. Cook, stirring frequently, for about 10-12 minutes until the tofu is golden brown and the mushrooms are tender.

Step 7

Remove the tofu mixture from the skillet and set aside.

Step 8

In the same skillet, add the remaining olive oil. Sauté the chopped red onion and finely chopped green chili peppers until the onion is translucent and the peppers are slightly softened.

Step 9

Reduce the heat to low, return the tofu mixture to the skillet, and stir in the vegan mayonnaise and liquid smoke. Mix thoroughly for another 2-3 minutes.

Step 10

Once well combined, remove from heat and transfer to a serving dish.

Step 11

Garnish with chopped spring onions and serve hot with steamed rice or enjoy as a savory appetizer.

Nutrition Facts

Serving size	(1276.2g)

Amount per serving	% Daily Value*
Calories	1191.0

Total Fat 67.8g	0%
Saturated Fat 10.4g	0%
Polyunsaturated Fat 5.7g
Cholesterol 6.8mg	0%
Sodium 2028.6mg	0%
Total Carbohydrate 84.0g	0%
Dietary Fiber 26.4g	0%
Total Sugars 26.1g
Protein 81.7g	0%

Vitamin D 0IU	0%
Calcium 2977.7mg	0%
Iron 18.2mg	0%
Potassium 3238.0mg	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: 47.9%

Protein: 25.7%

Carbs: 26.4%