Vegan Filipino Beefless Salpicao Recipe
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.
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.