Vegan Lomo Saltado

Transform your dinner menu with this vibrant Vegan Lomo Saltado, a plant-based spin on Peru's beloved stir-fry dish. This flavorful recipe swaps traditional beef for protein-packed extra-firm tofu, marinated in a tangy blend of soy sauce, vinegar, and aji amarillo paste for a burst of authentic Peruvian flavor. Sautéed onions, bell peppers, and juicy tomatoes come together in a colorful medley, perfectly paired with golden French fries and fluffy white rice. Finished with a generous sprinkle of fresh cilantro and a zesty squeeze of lime, this dish is a hearty, satisfying option that’s entirely vegan yet irresistibly bold in flavor. Quick to prepare in just 40 minutes, it’s perfect for busy weeknights or impressing guests with a globally inspired meal.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 14 oz extra-firm tofu
• 3 tablespoons soy sauce
• 2 tablespoons vinegar
• 1 tablespoon aji amarillo paste
• 1 teaspoon garlic powder
• 3 tablespoons vegetable oil
• 1 large red onion
• 1 medium red bell pepper
• 2 medium tomatoes
• 1 bunch cilantro
• 2 cups French fries
• 2 cups cooked white rice
• 0 to taste salt
• 0 to taste black pepper
• 1 medium lime

Directions

Step 1

Press the tofu to remove excess moisture, then cut into thick strips.

Step 2

In a bowl, mix soy sauce, vinegar, aji amarillo paste, and garlic powder. Add tofu strips and marinate for at least 15 minutes.

Step 3

While tofu is marinating, prepare the vegetables: slice the onion into thin strips, the red bell pepper into thin strips, and dice the tomatoes. Chop the cilantro and set aside.

Step 4

Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.

Step 5

Add the marinated tofu and cook until golden brown and slightly crispy, about 5 minutes. Remove from the skillet and set aside.

Step 6

In the same skillet, add the remaining 1 tablespoon vegetable oil and sauté the onions until they start to soften, about 3 minutes.

Step 7

Add the red bell pepper and cook for an additional 2 minutes until the vegetables are tender-crisp.

Step 8

Add the diced tomatoes, cooked tofu, salt, and pepper to taste. Cook for another 2 minutes until the tomatoes start to soften.

Step 9

Stir in chopped cilantro and remove from heat.

Step 10

Serve the Lomo Saltado immediately with a side of French fries and cooked white rice.

Step 11

Squeeze fresh lime juice over the dish before serving.

Nutrition Facts

Serving size	(1621.3g)

Amount per serving	% Daily Value*
Calories	1833.0

Total Fat 90.9g	0%
Saturated Fat 13.3g	0%
Polyunsaturated Fat 31.8g
Cholesterol 0mg	0%
Sodium 5390.2mg	0%
Total Carbohydrate 182.7g	0%
Dietary Fiber 25.4g	0%
Total Sugars 22.8g
Protein 85.3g	0%

Vitamin D 0IU	0%
Calcium 2911.6mg	0%
Iron 19.4mg	0%
Potassium 3207.3mg	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: 43.3%

Protein: 18.1%

Carbs: 38.7%