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    Home » Mains & Entrees

    Filipino Vegan Tofu Sisig

    Published: Mar 18, 2022 by Meesha · This post may contain affiliate links

    Jump to Recipe Print Recipe
    2 images of tofu sisig served with rice in a bowl with text between them.
    Tofu sisig in a pan with rice, chopsticks, chilies, and green onion beside with text.
    Bowl containing tofu sisig and rice with text overlay.

    Featuring crispy tofu cooked in a creamy, savory sauce, this vegan tofu sisig will impress even non-vegans! It is bold in flavors, with a hint of spiciness coming from the chilies. It is also reasonably easy to make and is ready in 30 minutes. 

    Stirring a bowl of tofu sisig and rice with chopsticks with chilies and glass of water beside.

    This is the first Filipino dish on my blog, and we are starting out strong with the classic sisig! This vegan version is incredibly delicious and tastes just as good as the traditional ones. 

    If you are looking for more amazing Asian tofu dishes, I recommend checking out my Hunan tofu and Szechuan-style tofu.

    Jump to:
    • 💚Why you will love this recipe 
    • 🤔What is sisig 
    • 🧄What you will need 
    • 📃Ingredients notes and substitutions 
    • 🔪How to make 
    • ✔Helpful tips 
    • 🍽More vegan Asian mains
    • 📖 Recipe

    💚Why you will love this recipe 

    • Jam-packed with flavors - You will be amazed by how good this tofu sisig is! It has the perfect balance between savory, sweet, and tangy, with a nice kick coming from the bird eye’s chilies. 
    • A crowd-pleaser - This dish will feed both vegans and omnivores! 
    • A healthier option - Although flavorful, this vegan sisig is much lighter when compared to restaurant-made ones. It is made only with wholesome ingredients, and the tofu is pan-fried instead of fried. 
    • Relatively easy to prepare - All you need are a few simple ingredients and 30 minutes to make this recipe! Even if you are new to cooking, you will be able to make this dish without fail, as long as you follow the instructions given closely. 

    🤔What is sisig 

    Sisig is a popular Filipino dish usually consisting of grilled pig face and ears cooked in a tangy, savory, and spicy gravy. They are then transferred to a sizzling plate right before serving. 

    Sisig can either be served as an appetizer along with alcoholic drinks like beer or as a main dish with steamed rice. 

    Nowadays, you can find other varieties of sisig made from different ingredients like squid, fish, and chicken. Tofu sisig is another popular variety that caters to vegetarians. 

    However, keep in mind that most restaurant-made tofu sisig is not vegan, as regular mayo (containing eggs) are often added. 

    🧄What you will need 

    Ingredients needed like todu, mushrooms, pepper, chilies, garlic, and seasonings.

    📃Ingredients notes and substitutions 

    • Tofu - Make sure to use extra-firm tofu that has been drained and pressed beforehand. I like using a tofu press, but you could also manually press your tofu by stacking something heavy on it. If you need detailed instructions, check out this post on how to press tofu. 
    • Chilies - I am using bird eye’s chilies, but you could substitute it with a regular chili instead. Deseed your chilies to make this dish less spicy. 
    • Sugar - You can use any granulated sweetener here, like coconut sugar, cane sugar, or brown sugar. 
    • Mayo - I am using my homemade tofu mayo. With that being said, you can use store-bought vegan mayo like Hellmann’s or Follow Your Heart. Regular mayo works as well if you are not vegan. 

    🔪How to make 

    Here is a quick rundown of the steps involved in making tofu sisig. As usual, the full recipe will be in the recipe card at the bottom of this post. 

    In a cast-iron pan/non-stick pan, place tofu in one layer and pan-fry them for 2-3 minutes on each side, or until most sides are golden brown. Set aside. 

    In the same pan, add onions and saute until translucent. Next, stir in garlic and fry for a minute. 

    Collage showing cooked tofu, then aromatics in a cast iron pan.

    Now, add mushrooms and green pepper to the pan. Cook for a few minutes until veggies have softened. Add chilies in next and cook for another minute. 

    Collage showing cooked vegetables then adding in chilies in a cast iron pan.

    Stir in cooked tofu along with the sauce and mayo, stir to mix, and cook until everything is hot. Your vegan sisig is ready to be enjoyed! 

    Collage showing adding in sauce into tofu sisig in a pan.

    ✔Helpful tips 

    • Only extra-firm or firm tofu will work in this recipe as they hold their shape and absorb flavors well. 
    • You can make tofu sisig spice-free by simply omitting the chilies. 
    • To impress your guest, you can transfer this dish to a sizzling plate right before serving. They are pretty inexpensive, and you can easily get them online through Amazon. 
    • This dish is traditionally served as an appetizer to accompany booze, but you can also serve it as a main along with rice or cooked noodles. 
    • Leftovers vegan sisig can be refrigerated in an airtight container for 3-4 days. Do add a splash of water while reheating if the mixture is getting too dry. 
    Tofu sisig in a pan with chopsticks, rice, green onion, and chilies beside.

    🍽More vegan Asian mains

    • Vegetable Vegan Kimbap (Gimbap)
    • Shirataki Noodles Stir-fry
    • Vegan Chinese Vegetable Curry
    • Vegan Vegetable Nasi Goreng (quick + easy)

    If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉

    📖 Recipe

    A bowl of rice and tofu sisig served with chopsticks with chilies and water beside.

    Filipino Vegan Tofu Sisig

    Meesha
    Featuring crispy tofu cooked in a creamy, savory sauce, this vegan tofu sisig will impress even non-vegans! It is bold in flavors, with a hint of spiciness coming from the chilies. It is also reasonably easy to make and is ready in 30 minutes. 
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 15 mins
    Total Time 25 mins
    Course Appetizer, Main Course, Side Dish
    Cuisine Filipino
    Servings 4 servings
    Calories 154 kcal

    Equipment

    • tofu press optional
    • cast iron skillet or non-stick pan

    Ingredients
      

    For the sauce

    • 2 tablespoons soy sauce or tamari/shoyu (use gluten-free one if needed)
    • 1 tablespoon lime juice or lemon juice
    • 1 teaspoon coconut sugar or other sweetener of choice

    Rest of the ingredients

    • 1 14 oz block extra firm tofu drained, pressed, and chopped into small cubes
    • 1 medium yellow onion chopped
    • 3 cloves garlic minced
    • 3.5 oz shittake mushrooms
    • ½ green pepper chopped
    • 2-3 bird eye chilies chopped (deseed to make it less spicy)
    • 3 tablespoons vegan mayo or regular mayo*
    • salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • Start by combining all ingredients needed for the sauce.
      2 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon coconut sugar
    • Heat up a tablespoon or so of neutral-tasing oil in a cast-iron/non-stick pan over medium high heat. Once heated, add tofu cubes in one layer.
      1 14 oz block extra firm tofu
    • Fry for 2-3 minutes on each side, or until most sides are golden brown. Set aside.
    • In the same pan, add another ½ tablespoon of oil. Stir in onion and cook until translucent, about 2-3 minutes.
      1 medium yellow onion
    • Add garlic next, and fry until fragrant, about a minute.
      3 cloves garlic
    • Now, add chopped mushrooms and peppers. Saute for a few minutes, until veggies have softened. Stir in chilies and fry for another minute.
      3.5 oz shittake mushrooms, ½ green pepper, 2-3 bird eye chilies
    • Add tofu back to the pan, along with the sauce and mayo. Stir until everything is well incorporated, and fry until tofu is hot. Season it with salt and pepper, and it is ready to be served!
      3 tablespoons vegan mayo, salt and pepper

    Notes

    *Mayo - I am using my homemade tofu mayo. With that being said, you can use store-bought vegan mayo like Hellmann’s or Follow Your Heart. Regular mayo works as well if you are not vegan. 
     
    Helpful tips
    • You can make tofu sisig spice-free by simply omitting the chilies. 
    • To impress your guest, you can transfer this dish to a sizzling plate right before serving. They are pretty inexpensive, and you can easily get them online through Amazon. 
    • This dish is traditionally served as an appetizer to accompany booze, but you can also serve it as a main along with rice or cooked noodles. 
    • Leftovers can be refrigerated in an airtight container for 3-4 days. Do add a splash of water while reheating if the mixture is getting too dry. 

    Nutrition

    Calories: 154kcalCarbohydrates: 9gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 630mgPotassium: 330mgFiber: 1gSugar: 4gVitamin A: 58IUVitamin C: 16mgCalcium: 46mgIron: 2mg

    Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

    Did you make this recipe ?Tag @myplantifulcooking on Instagram !

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    Hi, I am Meesha, the human behind My Plantiful Cooking! Expect to find plant-powered recipes that are easy to make and wholesome without compromising on taste.

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