Vegan Sisig Recipe: How to Make a Tasty Filipino Classic

If you’re craving bold Filipino flavors but want to keep things plant-based, you’re in for a treat! Sisig is a beloved Filipino dish traditionally made with crispy pork, sizzling onions, and a tangy, spicy kick.

But what if you could enjoy all the sizzle, crunch, and punchy flavors—without the meat? That’s where this vegan sisig recipe comes in.

This recipe captures the essence of classic sisig using tofu and mushrooms for a meaty texture, plus all the aromatics and seasonings that make sisig unforgettable. Whether you’re a longtime vegan, flexitarian, or just curious about Filipino cuisine, this vegan sisig will impress your taste buds and satisfy your cravings.

Plus, it’s easy to customize and can be on your table in about 45 minutes!

Why You’ll Love This Recipe

• Incredible Flavor: All the tangy, spicy, savory notes of traditional sisig—without the animal products.
• Meaty Texture: Tofu and mushrooms combine for a satisfyingly chewy and crispy bite.
• Quick & Easy: Ready in under an hour, perfect for busy weeknights or impressive gatherings.
• Customizable Heat: Make it as mild or as spicy as you like.
• Family-Friendly: A great way to introduce plant-based meals to everyone at the table.
• Nutritious & Filling: Packed with protein, fiber, and essential vitamins.
• Perfect for Sharing: Serve it as an appetizer, main, or party dish—just like in the Philippines.

Ingredients

Equipment

• Large skillet or wok: Preferably cast iron or nonstick for that signature sizzle.
• Mixing bowls: For marinating and tossing ingredients.
• Chopping board & sharp knife: Essential for prepping veggies and tofu.
• Spatula: For stirring and tossing.
• Tofu press or heavy object: To remove excess water from tofu.
• Paper towels: For blotting tofu dry.
• Serving platter or sizzling plate: Optional, but makes for an authentic presentation.

Instructions

1. Press and Prepare the Tofu:

   Wrap the firm tofu in paper towels and place a heavy object on top. Let it press for at least 15-20 minutes to remove excess moisture.

   This step ensures that your tofu fries up golden and crisp.

2. Cut and Prep the Ingredients:

   While the tofu is pressing, finely chop the onion, mince the garlic, dice the bell pepper, and slice the green chili. Tear or slice the mushrooms into bite-sized strips.

3. Fry the Tofu:

   Cut the pressed tofu into 1/2-inch cubes. In a large skillet or wok, heat 1 tablespoon of vegan butter or oil over medium-high heat.

   Add the tofu cubes and fry until golden and crispy on all sides, about 6-8 minutes. Remove tofu from the pan and set aside.

4. Sauté the Aromatics:

   In the same pan, add another 1 tablespoon of butter/oil. Sauté the onion for 2 minutes until translucent.

   Add the garlic, green chili, and bell pepper. Cook for another 2 minutes until fragrant.

5. Crisp the Mushrooms:

   Add the mushrooms to the pan and sauté until they are browned and slightly crispy at the edges. This should take about 5-7 minutes.

   Stir often to prevent burning.

6. Combine and Season:

   Return the crispy tofu to the pan with the veggies and mushrooms. Pour in the soy sauce and kalamansi (or lime/lemon) juice.

   Toss everything well to combine and cook for another 2-3 minutes. Taste and add salt and pepper as needed.

7. Optional: Add Vegan Mayo

   For a creamier sisig, stir in vegan mayonnaise and mix well. Turn off the heat once everything is evenly coated.

8. Serve Sizzling!

   Transfer the vegan sisig to a sizzling plate or serving platter. Garnish with spring onions and crispy shallots or garlic if desired.

   Serve hot with steamed rice or as a pulutan (bar snack) with your favorite drink.

Tips & Variations

Tip: The key to great sisig is high heat and quick cooking—keep everything moving in the pan for the best texture!

• Protein Swap: Try tempeh or jackfruit instead of tofu for a different plant-based bite.
• Extra Crunch: Add chopped water chestnuts or jicama to the mix for a juicy crunch.
• Make It Oil-Free: Air-fry or bake the tofu and mushrooms for a lighter version.
• Spice Level: Adjust chilies to taste, or add a splash of hot sauce at the end.
• Vegan Egg: For a popular Filipino twist, add a dollop of scrambled silken tofu or vegan egg on top before serving.
• Sisig Bowls: Serve over grain bowls or in lettuce wraps for a fun, healthful presentation.

“Don’t skip the kalamansi or citrus! That tang is what makes sisig irresistible.”

Nutrition Facts

Nutrition facts are estimates and may vary based on exact ingredients and serving size.

Serving Suggestions

• With Steamed Rice: The classic way! Spoon your sizzling sisig over fluffy jasmine or garlic fried rice.
• As a Bar Snack: Serve on a sizzling plate with calamansi wedges and pair with a cold drink—just like in Filipino pubs (pulutan style).
• Sisig Tacos: Load onto corn tortillas, top with shredded cabbage and a squeeze of lime for a Filipino-Mexican fusion.
• Buddha Bowls: Add your vegan sisig to a nourishing bowl with grains, greens, and maybe some almond cashew clusters on the side for crunch.
• Lettuce Cups: For a low-carb, fresh option, serve sisig in crisp lettuce leaves with a sprinkle of spring onions.
• Sisig Stuffed Buns: Fill steamed bao buns or soft bread rolls with vegan sisig for a fun, portable meal.
• Alongside Other Vegan Filipino Dishes: Try it as part of a table spread with vegan chili or sautéed green beans for a hearty feast.

Conclusion

If you thought plant-based eating meant saying goodbye to your favorite Filipino comfort foods, this vegan sisig will change your mind! It’s got all the signature sizzle, tang, and spice—with none of the meat.

Whether you’re making it for a family dinner, a potluck, or just to satisfy a homesick craving, this recipe brings people together around a plate of bold, unforgettable flavors.

Don’t be afraid to make it your own—swap in your favorite mushrooms, play with the heat, or serve it in creative ways. The possibilities are endless!

Hungry for more global vegan inspiration? Check out our Bak Chor Mee Recipe: Authentic Singaporean Noodle Guide or try something nutty and sweet like our Almond Cake And Pastry Filling Recipes.

Let us know how your vegan sisig turned out—happy cooking and kain tayo!