Peruvian Lomo Saltado Recipe
A vegan twist on the classic Peruvian Lomo Saltado, packed with flavor and easy to make.
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Main Ingredients
- 1 block Extra firm tofu cubed
- 2 tablespoon Soy sauce
- 1 tablespoon Red wine vinegar
- 1 large Red onion sliced
- 2 large Tomatoes sliced
- 1 large Yellow bell pepper sliced
- 2 cloves Garlic minced
- 1 bunch Cilantro chopped
- 2 tablespoon Vegetable oil
- to taste Salt and pepper
1. Heat oil in a skillet over medium heat.
2. Add cubed tofu and cook until golden brown. Remove and set aside.
3. In the same skillet, add onions, tomatoes, bell pepper, and garlic. Cook until veggies are tender.
4. Add soy sauce, red wine vinegar, salt, and pepper. Stir well.
5. Return tofu to the skillet and mix everything together. Cook for another 2-3 minutes.
6. Garnish with chopped cilantro and serve hot.
Calories: 200kcal | Carbohydrates: 15g | Protein: 10g | Fat: 12g | Saturated Fat: 2g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 60mg | Calcium: 100mg | Iron: 3mg