Salpicao is a beloved Filipino dish known for its savory and garlicky flavors. Traditionally made with beef tenderloin, this vegan version swaps in hearty mushrooms and fried tofu to create a plant-based twist on the classic. Perfect as a main dish, this Vegan Filipino Beefless Salpicao offers all the rich, savory goodness without any animal products.
Other Filipino Vegan Recipes!
- Vegan Filipino Kaldereta Recipe
- Vegan Filipino Chop Suey
- Filipino Vegan Tortang Talong (Egg Omelette)
- Vegan Filipino Laing Recipe with Kale and Coconut Milk
- Vegan Filipino Sopas
- Vegan Mushroom Filipino Adobo
Why You'll Love This Recipe
- Rich and Savory: The combination of Worcestershire sauce, soy sauce, and lots of garlic creates a deeply flavorful sauce.
- Healthy and Plant-Based: Mushrooms and tofu are excellent meat substitutes, providing a nutritious and satisfying meal.
- Quick and Easy: With simple ingredients and straightforward steps, this dish can be prepared in less than 30 minutes.
- Versatile: Serve over white rice, garlic rice, or even with a side of veggies for a complete meal.
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Ingredients
- 1 pound mushrooms (button or cremini) cleaned and quartered: These add a meaty texture to the dish.
- 1 large onion, thinly sliced: Adds sweetness and depth.
- 6 cloves garlic, minced: Essential for that classic garlicky flavor.
- 1 block firm tofu, fried until golden brown: Provides a hearty and satisfying protein.
- 2 tablespoons olive oil: For sautéing the mushrooms and onions.
- 3 tablespoons soy sauce: Adds umami and saltiness.
- 2 tablespoons Worcestershire sauce: Adds tangy, savory depth.
- 1 tablespoon oyster sauce (vegan): Enhances the umami flavor.
- 1 tablespoon vinegar: Balances the richness with acidity.
- Juice of 1 lemon: Adds brightness and freshness.
- 1 teaspoon black pepper: For seasoning.
- Green onions, chopped: For garnish.
Instructions
- Prepare the Mushrooms: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 6-8 minutes. Remove from the pan and set aside.
- Sauté the Aromatics: In the same pan, add the remaining olive oil. Add the onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 2-3 minutes until fragrant.
- Fry the Tofu: While the onions are cooking, fry the tofu until golden brown on all sides. You can use a separate pan or air fryer for this step.
- Make the Sauce: In a small bowl, mix together the soy sauce, Worcestershire sauce, oyster sauce, vinegar, and lemon juice.
- Combine and Cook: Add the cooked mushrooms and tofu back to the pan with the onions and garlic. Pour the sauce over the mixture and stir well to combine. Let it simmer for about 5-7 minutes until the sauce thickens slightly and coats the mushrooms and tofu.
- Season and Serve: Season with black pepper to taste. Garnish with chopped green onions. Serve hot over white rice or garlic rice.
Hint: For extra crispy tofu, press it before frying to remove excess moisture. This will help it achieve a better texture and absorb more of the flavorful sauce.
Substitutions
- Mushrooms: You can use a mix of different mushrooms like shiitake, portobello, or oyster mushrooms for varied texture and flavor.
- Soy Sauce: For a gluten-free option, use tamari or coconut aminos.
- Worcestershire Sauce: Ensure it's vegan, or substitute with a mix of soy sauce, vinegar, and a pinch of sugar.
- Vegan Oyster Sauce: If unavailable, use hoisin sauce or extra soy sauce with a touch of sugar.
Variations
Spicy Salpicao: Add chili peppers or a dash of chili flakes to the sauce for some heat.
Extra Veggies: Include other vegetables like bell peppers or zucchini for added nutrition and color.
Tofu Addition: Add cubed extra-firm tofu for a protein boost and varied texture.
Top tip
To achieve a golden brown color on your mushrooms, avoid overcrowding the pan. Cook them in batches if necessary to ensure they brown evenly and don’t steam.
FAQ
Q: Can I use a different type of mushroom? A: Yes, you can use any type of mushroom you prefer. A mix of shiitake, portobello, or oyster mushrooms will work well.
Q: What’s the best way to fry tofu? A: Press the tofu to remove excess water, then cut it into cubes and fry in a hot pan with a bit of oil until golden brown on all sides.
Q: Can I make this dish ahead of time? A: Yes, you can prepare the dish ahead of time and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before serving.
Q: Is there a gluten-free version of this recipe? A: Yes, simply substitute tamari or coconut aminos for the soy sauce and ensure your Worcestershire sauce is gluten-free.
Q: Can I use lemon juice instead of fresh lemon? A: Yes, bottled lemon juice can be used in place of fresh lemon juice in this recipe.
This Vegan Filipino Beefless Salpicao is a fantastic plant-based take on a beloved Filipino dish, perfect for anyone looking to enjoy rich and savory flavors without the meat. Enjoy!
Other Vegan Salpicao To Love
https://thefoodietakesflight.com/vegan-filipino-salpicao/
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Pairing
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Vegan Filipino Beefless Salpicao Recipe
Ingredients
- 1 pound mushrooms button or cremini, cleaned and quartered: These add a meaty texture to the dish.
- 1 large onion thinly sliced: Adds sweetness and depth.
- 6 cloves garlic minced: Essential for that classic garlicky flavor.
- 1 block firm tofu fried until golden brown: Provides a hearty and satisfying protein.
- 2 tablespoons olive oil: For sautéing the mushrooms and onions.
- 3 tablespoons soy sauce: Adds umami and saltiness.
- 2 tablespoons Worcestershire sauce: Adds tangy savory depth.
- 1 tablespoon oyster sauce vegan: Enhances the umami flavor.
- 1 tablespoon vinegar: Balances the richness with acidity.
- Juice of 1 lemon: Adds brightness and freshness.
- 1 teaspoon black pepper: For seasoning.
- Green onions chopped: For garnish.
Instructions
- Prepare the Mushrooms: Heat 1 tablespoon of olive oil in a large pan over medium heat. Add the mushrooms and cook until they release their moisture and start to brown, about 6-8 minutes. Remove from the pan and set aside.
- Sauté the Aromatics: In the same pan, add the remaining olive oil. Add the onions and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 2-3 minutes until fragrant.
- Fry the Tofu: While the onions are cooking, fry the tofu until golden brown on all sides. You can use a separate pan or air fryer for this step.
- Make the Sauce: In a small bowl, mix together the soy sauce, Worcestershire sauce, oyster sauce, vinegar, and lemon juice.
- Combine and Cook: Add the cooked mushrooms and tofu back to the pan with the onions and garlic. Pour the sauce over the mixture and stir well to combine. Let it simmer for about 5-7 minutes until the sauce thickens slightly and coats the mushrooms and tofu.
- Season and Serve: Season with black pepper to taste. Garnish with chopped green onions. Serve hot over white rice or garlic rice.
