Juicy, savory, and smothered in rich mushroom gravy, this Vegan Filipino Burger steak is the ultimate comfort food. All you need is 11 simple ingredients and about 30 minutes to make!

If you love Filipino Spaghetti or our Filipino-Inspired Adobo Burgers, then you’re going to love this Vegan Filipino Burger Steak! 

The dish is heavily influenced by American Salisbury steak and was made popular by Jollibee, an American-style fast-food restaurant that originated in the Phillippines. Unlike the Western version, which is almost always served over mashed potatoes, the Filipino version is served over fluffy white rice, making it an equally hearty, satisfying meal. 

Now of course the traditional version isn’t vegan – but with a few simple swaps, we’ve created a plant-based take that’s just as rich, savory and comforting! 

Ingredients You’ll Need 

• Vegan butter: Used to sauté the aromatics for both the burgers and the mushroom gravy. 
• Aromatics: A simple mix of onion and garlic adds savory depth to create a flavorful base for both the gravy and burgers.
• Mushrooms: Baby Bella mushrooms (also known as cremini mushrooms) add a hearty texture and additional umami flavor. 
• Soy sauce: Adds a rich umami and saltiness that enhances the overall flavor. 
• Flour: Thickens the gravy into a smooth, pourable consistency. 
• Broth: Vegan beef broth keeps the gravy rich and flavorful. If you’re sensitive to sodium, opt for a low-sodium vegan beef broth or your favorite vegetable broth. 
• Vegan Worcestershire sauce: Adds a tangy, savory boost and deepens the overall flavor. 
• Flaxseed meal: Acts as a vegan egg replacer and helps bind the burger mixture together. 
• Vegan ground beef: We’ve used both Impossible and Beyond Meat, and both work very well.
• Panko breadcrumbs: Helps absorb moisture while keeping the patties tender and juicy! 

How to Make Vegan Filipino Burger Steak

Make the Gravy

1. Sauté the onions. Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes. 
2. Sauté the garlic and mushrooms. Add the garlic and mushrooms and cook until the mushrooms are soft about 6 minutes. 
3. Stir in the remaining butter and seasonings. Add the remaining butter, plus the soy sauce and black pepper. Once the butter has melted, sprinkle the flour over top and cook, stirring constantly, for about 1 minute or until the flour is hydrated. 
4. Add the broth. Stir in the broth and simmer the gravy until thickened, mixing often to prevent clumping. 
5. Season to taste. Season with salt and additional black pepper to taste. 

Make the Burger Patties

1. Sauté the onions. Heat one tablespoon of vegan butter in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. 
2. Sauté the garlic and mushrooms. Add the mushrooms, garlic, and a pinch of salt. Cook until the mushrooms are softened and the moisture has cooked of,f about 3-5 minutes. Remove from heat and let cool slightly. Transfer to a large bowl. 
3. Add remaining burger ingredients. Add the soy sauce, vegan Worcestershire sauce, flaxseed meal, black pepper, vegan ground beef, and breadcrumbs to the bowl with the mushrooms and onion mixture. Mix until well incorporated. 
4. Make the patties. Scoop about ¼ cup of the meat mixture into slightly damp hands and shape into round patties about ½-inch thick. Place them on a parchment-lined plate and repeat until all the burger mixture is used.
5. Pan-sear until browned and cooked through. Heat a tablespoon of oil in a large skillet, then cook the patties for a few minutes on each side or until browned and cooked through. Cook in batches, as needed. 
6. Serve. Arrange the cooked burger steaks over steamed rice and generously pour the gravy over. Top with chopped parsley and enjoy! 

Storage Instructions

Store the burger patties and mushroom gravy in separate airtight containers in the refrigerator for up to 3 days.

More Vegan Filipino Recipes YOu May Enjoy:

Filipino

Filipino Spaghetti (Vegan)

Dinner

Filipino-Inspired Adobo Burgers (vegan)

Filipino

Vegan Filipino Barbecue

Filipino

Filipino Coconut Milk Adobo

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Vegan Filipino Burger Steak with Mushroom Gravy Recipe

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• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 4-6 servings
• Diet: Vegan

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Juicy, savory, and smothered in rich mushroom gravy, this Vegan Filipino Burger steak is the ultimate comfort food. All you need is 11 simple ingredients and about 30 minutes to make!

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Ingredients

Mushroom Gravy

• 1/4 cup vegan butter, divided
• 1/2 onion, diced
• 4 garlic cloves, minced
• 8 ounces cremini mushrooms, thinly sliced
• 2 teaspoons soy sauce
• 1/4 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 2 cups vegan beef broth or vegetable broth
• Salt, to taste
• Parsley, for garnish

Burgers

• 1 tablespoon vegan butter
• 1/2 onion, diced
• 3 cloves garlic, finely minced
• 8 ounces cremini mushrooms, finely chopped
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons vegan Worcestershire sauce
• 1 tablespoon flaxseed meal
• 1/4–1/2 teaspoon black pepper
• 16 ounces of vegan ground beef (works well with both impossible or beyond meat)
• 1/2 cup panko breadcrumbs

Equipment Needed

• Large skillet
• Spatula
• Large bowl
• ¼ cup cookie scoop (optional, but useful!)

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Instructions

Make the Gravy

1. Sauté the onions. Heat 2 tablespoons of vegan butter in a large skillet over medium heat. Add the diced onion and cook until soft, about 4 minutes. 
2. Sauté the garlic and mushrooms. Add the garlic and mushrooms and cook until the mushrooms are soft, about 6 minutes. 
3. Stir in the remaining butter and seasonings. Add the remaining butter, plus the soy sauce and black pepper. Once the butter has melted, sprinkle the flour over top and cook, stirring constantly, for about 1 minute or until the flour is hydrated. 
4. Add the broth. Stir in the broth and simmer the gravy until thickened, mixing often to prevent clumping. 
5. Season to taste. Season with salt and additional black pepper to taste. 

Make the Burger Patties

1. Sauté the onions. Heat 1 tablespoon of vegan butter in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. 
2. Sauté the garlic and mushrooms. Add the mushrooms, garlic, and a pinch of salt. Cook until the mushrooms are softened and the moisture has cooked off, about 3-5 minutes. Remove from heat and let it cool slightly. Transfer to a large bowl.
3. Add remaining burger ingredients. To the bowl with the mushrooms and onion mixture, add the soy sauce, vegan Worcestershire sauce, flaxseed meal, black pepper, vegan ground beef, and breadcrumbs. Mix until well incorporated.
4. Make the patties. Scoop about ¼ cup of the meat mixture into slightly damp hands and shape into round patties about ½-inch thick. Place them on a parchment-lined plate and repeat until all the burger mixture is used.
5. Pan-sear until browned and cooked through. Heat a tablespoon of oil in a large skillet over medium-low, then cook the patties for a few minutes on each side or until browned and cooked through. Cook in batches if needed.
6. Serve. Arrange the cooked burger steaks over steamed rice with a generous pour of gravy. Top with chopped parsley and enjoy! 

Notes

• Gluten-free: To make this recipe gluten-free, replace the traditional soy sauce with tamari, replace the all-purpose flour with a gluten-free flour blend, and use gluten-free panko breadcrumbs instead of regular ones.  Note that we haven’t tested this ourselves, but based on our recipe testing experience, the results should be similar.
• How to keep the burger steak moist: Over-cooking at high heat is the most common cause of dry burger steaks. To keep your burger steaks as juicy as possible, cook over medium heat until just cooked through, then let rest for a few minutes before serving.
• Storage: Store the burger patties and mushroom gravy in separate airtight containers in the refrigerator for up to 3 days.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Dinner
• Method: Stove Top
• Cuisine: Filipino

The post Vegan Filipino Burger Steak with Mushroom Gravy appeared first on Sweet Simple Vegan.

This Sinigang Tofu is a tangy, savory twist on a Filipino classic! Crispy bites of tofu tossed in a tangy, sour sinigang sauce make for a flavorful plant-based dinner everyone will love. 

If you love our Sinigang, aka Filipino Tamarind Soup, you’ll love this Sinigang Tofu! It has the same signature flavor of sinigang packed into a quick and easy tofu dinner that’s perfect for weeknights. 

All you need is 11 simple ingredients and fluffy rice for serving! 

Ingredients You’ll Need 

For the Tofu

• Tofu: We prefer firm or extra-firm tofu. Note that extra-firm tofu won’t absorb the flavors in the sauce as well, but it will be a bit more crispy. Use the firmness you prefer or have access to.
• Cornstarch:  Lightly coats the tofu and helps to make it crispy after pan-frying.
• Sinigang powder: This Filipino seasoning mix that embodies the tamarind-based sour soup and gives this tofu dish its signature tangy, sourness.
• Oil: You’ll need a neutral, high smoke cooking oil for pan-frying the tofu. We recommend avocado oil or vegetable oil.

For the Sinigang Sauce

• Aromatics: Scallions, garlic, and ginger create a flavorful foundation to build the sauce. 
• Spices: Red chili flakes, black pepper, and additional sinigang powder enhance the flavor of the sinigang sauce. 
• Vegan beef broth: Acts as the base of the sauce and adds umami and depth to the sauce. If you don’t have access to vegan beef broth, a good vegetable broth works well, too. 
• Cornstarch: Helps to thicken the sauce and stick to the crispy tofu. 
• Sugar: As needed to balance the sourness.

How to Make Sinigang Tofu

1. Prepare the tofu. Press the tofu for at least 30 minutes. Once pressed, cut into 1-inch cubes and set aside.
2. Prepare the cornstarch mixture. To a large bowl, add the cornstarch, sinigang powder, salt, garlic woodier and black pepper to a large bowl. Mix until uniform and then add the cubed tofu. Gently toss or mix to coat. 
3. Brown the tofu. Heat the oil in a large wok or skillet. Place the tofu in the wok in a single layer and brown it on all sides, adjusting the heat as necessary. When done, transfer the tofu to a paper towel-lined plate. 
4. Prepare the sauce. To a small bowl, whisk together the vegan beef broth, cornstarch, singing powder, sugar, and a pinch of black pepper. Set aside. 
5. Sauté the aromatics. Add oil over medium-low heat in the same skillet that you fried the tofu. Once heated, add the white parts of the scallions, garlic, ginger, and red pepper flakes. Sauté until fragrant, about 2-3 minutes.
6. Add remaining ingredients. Add the sauce mixture and stir to combine. Allow the mixture to heat until thickened, 2-3 minutes, mixing often.
7. Add cooked tofu. Mix until well combined. 
8. Season. Taste and season with additional salt and black pepper as needed. 
9. Enjoy. Serve immediately while warm with rice and a garnish of remaining scallions.  

Serving Suggestions

We love this tofu dish served over white rice and the remaining greens of the scallions. It’s quite hearty and filling, but if you’d like to serve it with a few additional appetizers or sides, try Lumpiang Shanghai, Siopao Asado, or Vegan Pandesal.  

Storage Instructions

This Filipino tofu is best served fresh, but leftovers will keep for 3 days in an airtight container. 

More Filipino Recipes YOu May Enjoy:

Filipino

Vegan Giniling (Filipino Picadillo)

Gluten Free

Vegan Sinigang (Filipino Tamarind Soup)

Dinner

Crispy Tofu Sisig

Gluten Free

Vegan Filipino Chicken Adobo (Gluten-free)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Sinigang Tofu Recipe

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• Author: Sweet Simple Vegan
• Total Time: 0 hours
• Yield: 4-6 servings
• Diet: Vegan

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Description

This Sinigang Tofu is a tangy, savory twist on a Filipino classic! Crispy bites of tofu tossed in a tangy, sour sinigang sauce make for a flavorful plant-based dinner. 

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Ingredients

Tofu

• 16 oz extra-firm or firm tofu, pressed and diced
• 4 tablespoons (32g) cornstarch
• 1/2 teaspoon sinigang powder
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 3 tablespoons oil, for frying

Sauce

• 3/4 cup vegan beef broth or vegetable broth
• 1/2 tablespoon (4g) cornstarch
• Heaping 1/2 tablespoon sinigang powder
• 2 tablespoons granulated sugar, or to taste
• Black pepper, to taste
• 1 tablespoon oil
• 2 scallions, sliced with whites and greens separated 
• 3 cloves garlic, minced
• 1/2 teaspoon grated ginger, packed
• 1/8–1/4 teaspoon red pepper flakes

Equipment Needed

• Tofu press
• Small and large mixing bowls
• Large wok or skillet
• Spatula
• Whisk

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Instructions

1. Prepare the tofu. Press the tofu for at least 30 minutes. Once pressed, cut into 1-inch cubes and set aside.
2. Prepare the cornstarch mixture. To a large bowl, add the cornstarch, sinigang powder, salt, garlic woodier and black pepper to a large bowl. Mix until uniform and then add the cubed tofu. Gently toss or mix to coat. 
3. Brown the tofu. Heat the oil in a large wok or skillet. Place the tofu in the wok in a single layer and brown it on all sides, adjusting the heat as necessary. When done, transfer the tofu to a paper towel-lined plate. 
4. Prepare the sauce. To a small bowl, whisk together the vegan beef broth, cornstarch, sinigang powder, sugar, and a pinch of black pepper. Set aside. 
5. Sauté the aromatics. Add oil over medium-low heat in the same skillet that you fried the tofu. Once heated, add the white parts of the scallions, garlic, ginger, and red pepper flakes. Sauté until fragrant, about 2-3 minutes.
6. Add remaining ingredients. Add the sauce mixture, and stir to combine. Allow the mixture to heat until thickened, 2-3 minutes, mixing often.
7. Add cooked tofu. Mix until well combined. 
8. Season. Taste and season with additional salt and black pepper as needed. 
9. Enjoy. Serve immediately while warm with rice and a garnish of the remaining greens of the scallions.  

Notes

• Storage: This tofu is best served fresh, but leftovers will keep for 3 days in an airtight container. 
• Tofu: We prefer firm or extra-firm tofu. Note that extra-firm tofu won’t absorb the flavors in the sauce as well, but it will be a bit more crispy. Use the firmness you prefer or have access to.

• Prep Time: 5 minutes
• Cook Time: 25 minutea
• Category: Dinner
• Method: Stove Top
• Cuisine: Filipino

The post Sinigang Tofu appeared first on Sweet Simple Vegan.

This Ube Cheesecake combines the nutty sweetness of ube with the luscious, creamy texture of a classic cheesecake. Top with vegan whipped cream, toasted coconut, and a drizzle of sweet ube sauce, then dig in!

Say hello to our newest no-bake vegan cheesecake! It’s just as delicious as your classic New York Style Cheesecake, but is infused with real ube, then drizzled with a sweet coconut ube drizzle and toasted coconut flakes for a dessert your guests will swoon over. 

Whether it’s your first time making a vegan ube recipe or you’ve mastered vegan Filipino cooking, you’re guaranteed to love this Filipino-American fusion!

Ingredients You’ll Need

For the Graham Cracker Crust 

• Vegan graham cracker sheets: It can be tricky to find graham cracker sheets that are made without honey or other non-vegan ingredients. Nabisco Original Grahams (red box) are the most mainstream vegan graham crackers. If you’re gluten-free, the brand Kinninkinick Graham Crackers are naturally vegan and gluten-free.
• Vegan butter: Melted vegan butter acts as the binding agent, helping the crushed crackers form a cohesive crust when pressed together. 

For the Cheesecake Filling

• Vegan heavy cream: An essential ingredient in a no-bake vegan cheesecake! We use Trader Joe’s Heavy Cream, but you can also find other brands like  Country Crock, Silk, and Nature’s Charm in most regular grocery stores now. 
• Vegan cream cheese: The base of the cheesecake filling, adds tanginess, structure, and a natural richness. We used Trader Joe’s vegan cream cheese, but Kite Hill and Tofutti are other great brands to try. 
• Mashed ube: Just like our Ube Pie, this ube cheesecake is made with mashed ube. We typically find it at our local Asian market in the frozen section. 
• Powdered sugar: Adds the perfect sweetness without changing the color of the ube cheesecake. If your powdered sugar is hard or lumpy, sift thoroughly before folding it into the cheesecake filling. 
• Lemon juice: Adds a bit of acidity that helps to brighten the rich cheesecake filling and enhances the tang in the vegan cream cheese.
• Ube extract: Intensifies the deep ube color, ensuring the cheesecake has the best color and ube flavor. I order ube extract on Amazon.

Equipment Needed

• Large cup food processor
• 9” or 10” Springform pan
• Large mixing bowls (2)
• Electric handheld mixer
• Plastic wrap or foil
• Offset spatula

How to Make Vegan Ube Cheesecake

Make the Graham Cracker Crust

1. Add ingredients to the food processor. Add the graham crackers to a food processor and process until the sheets are broken into small crumbs. Add the melted vegan butter and a pinch of salt and pulse until combined.
2. Press into a 9” springform pan. Use your hands and/or a flat-bottomed glass to press the mixture into the bottom and sides of the pan. 
3. Bake. Transfer the springform pan to the oven and bake for 8 minutes. Set aside to cool for at least 30 minutes before filling. Alternatively, set the crust in the fridge for at least 15 minutes before filling for a completely no-bake cheesecake.

Prepare the Filling

1. Whip the heavy cream into stiff peaks. Add the heavy cream to a large mixing bowl. Use a hand mixer to whip the cream into stiff peaks for about 3-4 minutes. Place the bowl in the fridge while you prepare the rest of the filling. 
2. Cream the cream cheese. In a separate large bowl, add the vegan cream cheese. Use your hand mixer to beat until light and creamy, about 2-3 minutes. 
3. Add the remaining ingredients. Add in the mashed ube and mix well. Then, add in the powdered sugar, lemon juice, ube extract, and salt and mix until uniform. 
4. Fold in the whipped cream. Add the whipped cream and fold everything together using a spatula, trying carefully not to deflate the filling mixture.

Assemble the pie 

1. Add the filling to the crust. Pour the prepared ube filling into the cooled graham cracker crust and smooth out using a spatula or the back of a spoon. 
2. Chill for at least 8 hours. Cover tightly with plastic wrap or foil and place in the fridge to set for at least 8 hours or overnight. 
3. Serve. Once chilled, top with whipped cream, toasted coconut flakes, and ube coconut drizzle. Slice and enjoy!

How to Prepare Toppings for Serving

1. Ube coconut drizzle: In a large bowl, whisk together the sifted powdered sugar, ube extract, and enough coconut milk for your desired consistency for drizzling. 
2. Toast the coconut flakes: Preheat your oven to 350ºF and evenly spread the coconut flakes onto a lined baking sheet. Bake coconut for about 3 minutes or until edges just begin to turn golden brown. Stir and bake for an additional 2-3 more minutes or until golden brown. Store coconut in the fridge for 2-3 weeks in an airtight container.
3. Vegan whipped cream: Before serving, prepare the whipped cream by adding the vegan heavy cream and sugar to a large bowl and whip to soft peaks. 

Storage Instructions

To keep leftover cheesecake fresh, store it in an airtight container or tightly cover it with a layer of plastic wrap for up to 1 week in the refrigerator. 

More Vegan Ube Desserts YOu May Enjoy:

Holiday

Creamy Ube Pie (Vegan)

Cookies

The Best Ube Sugar Cookies (Vegan)

Dessert

Ube Rice Krispie Treats (Vegan)

Dessert

Ube Creme Brûlée (Vegan)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Ube Cheesecake Recipe

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• Author: Sweet Simple Vegan
• Total Time: 8 hours 30 minutes
• Yield: 6-8 servings
• Diet: Vegan

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Description

This Ube Cheesecake combines the nutty sweetness of ube with the luscious, creamy texture of a classic cheesecake. Top with vegan whipped cream, toasted coconut, and a drizzle of sweet ube sauce, then dig in!

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Ingredients

Graham Cracker Crust

• 15 sheets (237g or about 1¾ cup) vegan graham crackers
• 5 tablespoons vegan butter, melted
• Pinch of salt

Cheesecake Filling

• 1 1/4 cup vegan heavy cream
• 16 oz vegan cream cheese, room temperature
• 2 cups mashed ube
• 1 cup (120g) powdered sugar 
• 1 tablespoon lemon juice
• 1 1/2 teaspoon ube extract
• 1/2 teaspoon salt

Ube Coconut Drizzle

• ½ cup (60g) powdered sugar, sifted
• 1–2 tablespoons coconut milk, as needed to thin
• ½ teaspoon ube extract

Toasted Coconut Flakes

• ½ cup coconut flakes

Whipped Cream

• ½ cup vegan heavy cream
• ½ tablespoon granulated sugar

Equipment

• Large cup food processor
• 9” or 10” Springform pan
• Large mixing bowls (2)
• Electric handheld mixers
• Plastic wrap or foil
• Offset spatula

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Instructions

Graham Cracker Crust

1. If baking, preheat oven to 350°F.
2. Add ingredients to the food processor. Add the graham crackers to a food processor and process until the sheets are broken into small crumbs. Add the melted vegan butter and a pinch of salt and pulse until combined. The mixture should resemble wet sand.
3. Press into a 9” springform pan. Use your hands and/or a flat-bottomed glass to press the mixture into the bottom and sides of the pan. 
4. Bake or chill. If baking, transfer the springform pan to the oven for 8 minutes. Set aside to cool for at least 30 minutes before filling. Alternatively, set the crust in the fridge for at least 15 minutes before filling for a completely no-bake cheesecake.

Prepare the Filling

1. Whip the heavy cream into stiff peaks. Add the cold, vegan heavy whipping cream to a large bowl. Use an electric hand mixer to whip the cream to stiff peaks for about 3-4 minutes. Refrigerate the bowl while you prepare the rest of the filling.
2. Cream the cream cheese. In a separate large bowl, add the vegan cream cheese. Use your hand mixer to beat until light and creamy, about 2-3 minutes.
3. Add the remaining ingredients. Add in the mashed ube and mix well. Then, add in the powdered sugar, lemon juice, ube extract, and salt and mix until uniform.
4. Fold in the whipped cream. Add the whipped cream and fold everything together using a spatula until uniform, trying carefully not to deflate the filling mixture.

Assemble the Pie

1. Add the filling to the crust. Pour the prepared ube filling into the graham cracker crust and smooth it out using a spatula or the back of a spoon.
2. Chill for at least 8 hours. Cover tightly with plastic wrap or foil and place in the fridge to set for at least 8 hours or overnight. 

Prepare Toppings and Serve

1. Ube coconut drizzle. In a large bowl, whisk together the sifted powdered sugar, ube extract, and enough coconut milk to reach the desired consistency for drizzling. 
2. Toast the coconut flakes. Preheat your oven to 350ºF and evenly spread the coconut flakes onto a lined baking sheet. Bake coconut for about 3 minutes or until edges just begin to turn golden brown. Stir and bake for an additional 2-3 more minutes or until golden brown. Store coconut in the fridge for 2-3 weeks in an airtight container.
3. Vegan whipped cream. Before serving, prepare the whipped cream by adding the vegan heavy cream and sugar to a large bowl and whip to soft peaks.
4. Serve. Once the cheesecake has chilled, top with whipped cream and toasted coconut flakes. Serve each slice with the ube coconut drizzle and enjoy!

Notes

• Storage: To keep leftover cheesecake fresh, store it in an airtight container or tightly cover it with plastic wrap for up to one week in the refrigerator. 
• Ube Coconut Drizzle: We prefer to drizzle the slices individually when serving. When you drizzle the whole pie, the drizzle settles and spreads into the whipped cream, which is fine but not as aesthetically pleasing.
• Coconut flakes: We recommend using sweetened coconut flakes for the best sweet and toasted ones. They’ll caramelize better than unsweetened coconut flakes.

• Prep Time: 8 hours 22 minutes
• Cook Time: 8 minutes
• Category: Dessert
• Method: No-Bake Option
• Cuisine: Filipino

The post No-Bake Ube Cheesecake (Vegan) appeared first on Sweet Simple Vegan.

This Crispy Tofu Sisig is a veganized version of the famous Kapamangan dish! Made with crispy tofu, spicy peppers, and aromatics that pack so much flavor. 

What is Sisig?

Sisig is a traditional filipino dish that dates back to the 1700s. The dish gets its name from the old Tagalog word “sisigan,” which means “to make it sour.” 

Modern-day sisig, however, is credited to Lucia Cunanan in the mid-1970s. She was a Filipino restaurateur based in Angeles City. The sourness from which the dish took its name no longer took center stage with her dish. In its place, the crunchiness of the fried meat with the creaminess of other ingredients came to define her sisig. 

Because of her creation, Angeles City is now known as the “Sisig Capital of the Philippines.”

Sisig uses different parts from a pig, simmers them in water, then fried until crispy. Next, the mixture is spiced with peppers and citrus (calamansi), mixed with eggs, onion, and sometimes mayo. Although pig is typically the default protein for sisig, many other variations exist, including the vegan tofu sisig that we are making today!

If you love this filipino dinner, you’ll also love our Filipino Adobo, Vegan Pancit Bihon, and Vegan Filipino Picadillo!

Ingredients You’ll Need to Make Tofu Sisig

For the Tofu

• Extra-firm tofu: We like to use extra-firm tofu for this recipe, but firm should also work. We also recommend pressing your tofu to remove excess moisture to ensure maximum flavor. To press tofu, you can either use a store-bought tofu press or use this method here. 
• Cornstarch: This will help get our tofu extra crispy and allow our sauce to get nice and thick.
• Soy sauce: Soy sauce has two applications in this recipe: First, soy sauce is used to marinate the tofu before frying. Second, soy sauce is used in the sauce to add a salty and umami flavor. 
• Oil: We like to use a high-heat neutral oil like avocado oil for pan-frying.

For the Sauce

• Broth: Vegetable broth is used as a base for our sisig sauce. You can use either homemade vegetable broth, bullion paste or cubes, or a store-bought liquid veggie broth. 
• Vinegar: We recommend using white vinegar for this recipe. Bringing an acidic element to our sauce will help balance all flavors. Regular rice vinegar will also work if you don’t have white vinegar. 
• Sugar: If you want to ensure that the sugar being used is vegan-friendly, make sure it’s organic. We like to use the Wholesome brand. 
• Spices: to elevate the other flavors in this dish, we add salt, white pepper, and black pepper.

remaining ingredients

• Aromatics: Simple yet essential aromatic flavor base to start this dish right. This dish includes garlic, ginger, onions, peppercorns, and bay leaves.
• Chili peppers: You could use any peppers of your choice for this dish. We used a mix of jalapeños, Thai chilies, and bell peppers.
• Mushrooms: We opted for baby Bella mushrooms for this dish, but any mushroom of your choice should work. Mushroom adds a layer of umami flavor and a great additional texture to the sisig. 
• Vegan mayonnaise: To imitate the creaminess of nonvegan sisig typically derived from animal products, we used mayonnaise instead. It adds a creamy texture and another layer of fattiness that makes the dish extra delectable. 
• Calamansi juice: Also known as calamondin, Philippine lime, or Philippine lemon, is a vital citrus hybrid cultivated in the Philippines. The flavor can be described as a tart combination of lemon, lime, and orange. If you don’t have access, opt for lemon or lime. 
• Vegan Chicharrón: This ingredient is optional but recommended if you have access to it. It adds a great crunch to the dish when serving and an extra kick of salt. We like to use the Vegetari brand. 

How to Make Crispy Tofu Sisig

1. Prep the tofu. We recommend pressing the tofu for 30 minutes to 1 hour using a tofu press, heavy book, or our favorite way to press tofu without a tofu press. Once the tofu has been pressed, cut it into ½” cubes and transfer to a large bowl.
2. Season the tofu. Add the soy sauce, salt, and white pepper to the bowl with the tofu. Sprinkle over half of the cornstarch, mix, add the second half, and mix. Set aside.
3. Fry the peppercorns and bay leaves. In a large pan over medium-low heat, heat the oil. Add the peppercorns and bay leaves until the bay leaves begin to brown. Remove them and discard. 
4. Pan-fry the tofu. In a large skillet over medium-low heat, heat the oil. Add the tofu and fry until golden brown. Remove tofu from the pan and set aside. 
5. Make the sauce. Add the vegetable broth, soy sauce, white vinegar, sugar, black pepper, and a pinch of salt to a small bowl and mix to combine. Set aside.
6. Sauté the veggies. In the same pan that you fried the tofu, with the excess oil over medium heat, add the garlic, all but 3 tablespoons of red onion, peppers, and a pinch of salt. Add additional oil as needed. Sauté until fragrant, about 2-3 minutes. Add the mushrooms and ginger, and cook until the mushrooms are soft and reduced in size. 
7. Mix in the sauce and tofu. Once the veggies are soft and fragrant, add in the sauce and tofu. Toss to combine, then taste and season with additional salt as needed. 
8. Add final ingredients. Add the vegan mayonnaise, reserved red onion, calamansi juice, and green onion. 
9. Serve. Top with vegan chicarrón crumbles and enjoy!

Serving Suggestions

Sisig is often served on a hot, cast-iron sizzling plate for an iconic presentation. We recommend serving over steamed white rice with vegan chicarrón crumbles and additional vegan mayo, red onion, calamansi juice, and chopped green onion! 

Storage Instructions

Leftover tofu sisig will keep in an airtight container for up to 5 days in the refrigerator. Reheat in a large skillet or the microwave until warmed through.

More Vegan Filipino Recipes You May Enjoy:

Gluten Free

Vegan Filipino Chicken Adobo (Gluten-free)

Gluten Free

Vegan Filipino Pancit Bihon

Filipino

Filipino Spaghetti (Vegan)

Filipino

Vegan Giniling (Filipino Picadillo)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!

Crispy Tofu Sisig Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Sweet Simple Vegan
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegan

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Description

This Crispy Tofu Sisig is a veganized version of the famous Kapamangan dish! Made with crispy tofu, spicy peppers, and aromatics that pack so much flavor. 

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Ingredients

Tofu

• 2 blocks extra-firm tofu
• 1/4 cup cornstarch
• 2 tablespoons soy sauce (or tamari)
• Pinch of salt and white pepper
• 6 tablespoons avocado oil
• 6 black peppercorns
• 3 bay leaves

Sauce

• 3 tablespoons vegetable broth
• 2 tablespoons soy sauce (or tamari)
• 1 tablespoon vegan oyster sauce (optional)
• 1/2 tablespoon white vinegar
• 1 teaspoon organic sugar
• 1/4 teaspoon ground black pepper
• Pinch of salt

Remaining Ingredients

• 4 cloves garlic, minced
• 1/2 red onion, diced
• 1–2 jalapeños, chopped (with seeds removed if desired)
• 2 Thai chilies, diced
• 1 bell pepper, diced
• 6 oz. baby bell mushrooms (or a variety of choice), finely diced
• 1/2 tablespoon grated ginger (packed)
• 2 tablespoons vegan mayonnaise
• 1 tablespoon calamansi juice (or lime or lemon juice)
• ½ cup green onion
• Optional: 1/3 cup vegan Chicharrón, crumbled (I used Vegetari)
• Salt, as needed to taste

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Instructions

1. Press the tofu. Once pressed, cut into small cubes and transfer to a large bowl.
2. Add the soy sauce, salt, white pepper, and gently mix. Sprinkle over half of the cornstarch, mix, add the second half, and mix. Set aside.
3. In a large pan over medium-low, add the oil. Once heated, fry the peppercorns and bay leaves until the bay leaves begin to brown. Remove them and discard.
4. Add the tofu cubes and fry until golden. Remove the fried tofu from the pan and set it aside.
5. To a small bowl, mix the vegetable broth, soy sauce, white vinegar, sugar, black pepper, and a pinch of salt. Set aside.
6. In the same pan that you fried the tofu, with the excess oil over medium heat, add in the garlic, all but 3 tbsp of the red onion, peppers, and a pinch of salt. Add additional oil as needed. Sauté until fragrant, about 2-3 minutes.
7. Add the mushrooms and ginger, and cook until the mushrooms are soft and reduced in size.
8. Mix in the sauce mixture and cooked tofu. Season with additional salt as needed.
9. Add the vegan mayonnaise, reserved red onion, calamansi juice, and green onion.
10. Top with vegan Chicharrón crumbles and enjoy!

Notes

• If preferred, white or yellow onion can be used in place of the red onion.
• We like to use extra-firm tofu for this recipe, but firm should also work.
• To press tofu, you can either use a store-bought tofu press or use this method here.
• This recipe was adapted from Foodie Takes Flight.

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Category: Entree
• Method: Stovetop
• Cuisine: Filipino

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

The post Crispy Tofu Sisig appeared first on Sweet Simple Vegan.

Ube recipes are popular on social media right now for their striking, vibrant purple color. As a proud Filipino who has been eating ube in Filipino recipes my entire life, I’m happy to see ube getting the press it deserves!

However, most ube rice krispie treat recipes online just add ube extract to classic rice krispie treats, similar to adding food coloring to desserts. 

We’re going to teach you a better way to make ube rice krispie treats that infuse them with both purple color and actual ube flavor! The secret? Adding authentic ube halaya! 

Ube Halaya is essentially a filipino jam made from mashed ube. It’s one of our favorite ways to instantly add real ube flavor to desserts. We’ve used it in the past to make several ube-infused twists on recipes like Horchata, Mochi, Creme Brûlée, Ube Ice Cream, and more traditional recipes like our Ube Ensaymada. 

It’s a homemade staple you’re always going to want to have on hand for making the best ube desserts. Now, without further ado, let’s make the best ube rice krispie treats!

Ingredients You’ll Need 

• Vegan butter: Any vegan butter sticks of choice will work well. We like Country Crock or Earth Balance. 
• Ube halaya: Traditional ube halaya is not vegan, so follow our Homemade Filipino Purple Yam Jam recipe to make this recipe 100% vegan! It’s easy to prepare in advance. 
• Ube extract: Intensifies the purple color and adds an additional essence of ube. We buy our ube extract on Amazon.
• Vegan mini marshmallows: Regular marshmallows contain gelatin, which is neither vegan nor vegetarian! Instead, use any plain, store-bought vegan mini marshmallows of choice. 
• Puffed rice cereal: Kellogg’s Rice Krispies are technically not vegan because their D3 is derived from animals, but generic versions of “puffed cereal” are typically vegan! Nature’s Path is a good brand.

Equipment Needed

• Large pot
• Whisk
• Wooden spoon
• Large mixing bowl
• Parchment paper
• Loaf pan

How to Make Ube Rice Krispie Treats

1. Prepare your baking dish and cereal. Line a square 8×8” baking dish with parchment paper. A 8.5×4.5″ loaf pan would also work! Place the puffed cereal in a large mixing bowl and set aside. 
2. Melt the vegan butter. Add the vegan butter to a large pot over medium-low heat. Stir occasionally until the butter is completely melted. 
3. Add mini vegan marshmallows. Add in the vegan mini marshmallows and stir frequently using a wooden spoon until nice and gooey, about 10 minutes.  
4. Add the ube and salt. Add in the ube halaya, ube extract and pinch of salt. Whisk until combined. It may not get completely uniform but that is ok. 
5. Combine with the cereal. Pour the ube marshmallow mixture into the cereal and mix everything until it is well combined. Make sure to work fast! The melted marshmallows will start to firm up quickly once removed from the heat and will become hard to stir with the cereal if you don’t work quickly. We have found it helpful to use 2 spoons and mix it as you would toss a salad. 
6. Transfer to the baking dish. Quickly transfer the rice krispie treats mixture to a prepared loaf pan. Press firmly into the baking dish using your the back of a spoon. If it is too sticky, you can cover the surface with an additional layer of parchment paper, and then press the krispies down through that. 
7. Cool completely. Allow the rice Krispie treats cool completely in the refrigerator for at least an hour. Once set, slice and enjoy! 

Frequently Asked Questions

What sized baking dish should I use?

We used an 8×8″ baking dish, but a loaf pan that is 8.5×4.5″ would also work!

Do I have to use the ube halaya?

Yes, the ratios in these rice krispie treats are precisely balanced, including the ube jam. You need it for the proper cereal-to-binding ratio. Without it, the rice krispie treats would be dry and not hold together well. 

Can I use full-sized marshmallows?

Full-sized marshmallows might work, but they’re much more difficult to melt into a uniform, gooey consistency. Vegan mini marshmallows are really the best, if you can find them!

Are these treats gluten-free?

The ingredients are naturally gluten-free (ube is gluten-free!), but if you have a severe gluten intolerance, check that the vegan butter and marshmallows you use are also certified gluten-free. 

Storage Instructions

Leftover rice krispie treats will keep for up to 5 days in the refrigerator. If they become too dense, we like to pop them into the microwave for 10-15 seconds to soften up.

More Ube Dessert Recipes You May Enjoy:

Dessert

Ube Cinnamon Rolls

Cookies

The Best Ube Sugar Cookies (Vegan)

Dessert

Ube Creme Brûlée (Vegan)

Filipino

Vegan Ube Ice Cream 

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Vegan Ube Rice Krispie Treats Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 20 minutes
• Yield: 9 Servings
• Diet: Vegan

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Description

These are by far the best Ube Rice Krispie Treats on the internet. Thanks to vegan butter and vegan marshmallows, they’re entirely vegan and perfect with sharing with vegetarian and vegan friends. All you need is 5 ingredients!

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Ingredients

• 6 1/2 cups (173g) puffed rice cereal
• 1 stick (8 tablespoons) vegan butter
• 15 ounces vegan vanilla mini marshmallows 
• 1/2 cup ube halaya (purple yam jam)
• ½ teaspoon ube extract
• ¼ teaspoon salt

Equipment Needed:

• Large pot
• Whisk
• Wooden spoon
• Large mixing bowl
• Parchment paper
• Loaf pan

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Instructions

1. Prepare your baking dish and cereal. Line a square 8×8” baking dish with parchment paper. A 8.5×4.5″ loaf pan would also work! Place the puffed cereal in a large mixing bowl and set aside.
2. Melt the vegan butter. Add the vegan butter to a large pot over medium-low heat. Stir occasionally until the butter is completely melted. 
3. Add mini vegan marshmallows. Add the vegan mini marshmallows and stir frequently using a wooden spoon until nice and gooey, about 10 minutes.  
4. Add the ube and salt. Add the ube halaya, ube extract and pinch of salt. Whisk until combined. It may not get completely uniform, but that is ok. 
5. Combine with the cereal. Pour the ube marshmallow mixture into the cereal and mix everything until it is well combined. Make sure to work fast! Once removed from the heat, the melted marshmallows will start to firm up quickly and will become hard to stir with the cereal if you don’t work quickly. We have found it helpful to use 2 spoons and mix them as you would toss a salad.
6. Transfer to the baking dish. Quickly transfer the rice krispie treats mixture to a prepared loaf pan. Press firmly into the baking dish using your the back of a spoon. If it is too sticky, you can cover the surface with an additional layer of parchment paper, and then press the krispies down through that.
7. Cool completely. Allow the rice Krispie treats cool completely in the refrigerator for at least an hour. Once set, slice and enjoy! 

Notes

• Storage: Leftover rice krispie treats will keep for up to 5 days in the refrigerator. If they become too dense, we like to pop them into the microwave for 10-15 seconds to soften up.
• Marshmallows: Plain marshmallows work fine, too! Full-sized marshmallows are a lot more difficult to melt into a uniform, gooey consistency, so vegan mini marshmallows are recommended!
• Adapted from Mississippi Vegan’s Amazing Rice Krispies Recipe

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: Filipino

The post Ube Rice Krispie Treats (Vegan) appeared first on Sweet Simple Vegan.