Vegetarian lomo saltado is a meatless take on Peru’s beloved stir-fry, traditionally made with beef, onions, tomatoes, and french fries over rice. This version swaps in hearty mushrooms and extra vegetables, keeping the signature savory, tangy sauce that makes the dish so satisfying. It comes together quickly in one skillet, making it a perfect weeknight dinner that still feels special.
Ingredients
- 1 lb (450 g) firm tofu or portobello mushrooms, sliced into strips
- 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 g) sugar
- 2 tbsp (30 ml) vegetable oil, divided
- 1 large red onion, sliced into half-moons (about 2 cups / 200 g)
- 2 Roma tomatoes, cut into wedges (about 1 cup / 180 g)
- 1 yellow bell pepper, sliced into strips (about 1 cup / 150 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) aji amarillo paste (or 1 tsp red pepper flakes)
- 2 tbsp (30 ml) soy sauce (for sauce)
- 1 tbsp (15 ml) red wine vinegar
- 1/2 cup (120 ml) vegetable broth
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) black pepper
- 2 cups (300 g) frozen french fries (or 2 medium potatoes, cut into fries and baked)
- 1/4 cup (15 g) fresh cilantro, chopped
- Cooked white rice, for serving (about 4 cups / 600 g cooked)
Instructions
- If using tofu, press it for 15 minutes to remove excess water, then slice into 1/2-inch (1.25 cm) strips. If using mushrooms, clean and slice into similar-sized strips. In a bowl, toss with 2 tbsp soy sauce and rice vinegar. Set aside.
- Preheat oven to 425°F (220°C) if baking fries. Spread frozen fries on a baking sheet and bake according to package directions, usually 15-20 minutes, until crispy. If using fresh potatoes, toss with 1 tbsp oil and bake for 20-25 minutes, flipping halfway.
- While fries cook, heat 1 tbsp oil in a large skillet or wok over high heat. Add the tofu or mushrooms in a single layer (work in batches if needed) and sear for 3-4 minutes per side until golden brown. Remove and set aside.
- In the same skillet, add remaining 1 tbsp oil. Add onion, bell pepper, and tomatoes. Stir-fry for 3-4 minutes until the onion is translucent but still crisp. Add garlic and aji amarillo paste (or red pepper flakes) and cook for 30 seconds until fragrant.
- Return the seared tofu or mushrooms to the skillet. Add the 2 tbsp soy sauce, red wine vinegar, vegetable broth, cumin, and black pepper. Stir well to combine, scraping up any browned bits from the bottom. Let simmer for 2-3 minutes until the sauce thickens slightly.
- Add the cooked french fries to the skillet and toss gently to coat them in the sauce. Cook for 1-2 minutes, just until the fries are warmed through and slightly softened at the edges.
- Remove from heat and stir in half the cilantro. Serve immediately over white rice, garnished with remaining cilantro.
Tips
- Don’t skip pressing tofu: Pressing removes excess water, allowing the tofu to brown properly instead of steaming. If using mushrooms, avoid washing them; wipe with a damp paper towel to keep them from getting soggy.
- Use a hot pan: High heat is essential for a good sear on the tofu or mushrooms. If your skillet isn’t large enough, cook in batches to avoid overcrowding, which lowers the temperature and causes steaming.
- Adjust the heat: Aji amarillo paste is mildly spicy. If you prefer a milder dish, use half the amount or substitute with 1/2 tsp smoked paprika for a smoky but not spicy flavor.
- Keep fries crisp: Add the fries at the very end and toss gently. Over-stirring will break them down into the sauce, turning the dish mushy. If you like extra-crispy fries, serve them on top of the stir-fry instead of mixing them in.
Serving Suggestions
Serve this vegetarian lomo saltado over steamed white rice (or quinoa for added protein). A side of pickled red onions or a simple green salad with lime vinaigrette balances the rich sauce. For a traditional touch, add a few slices of avocado on top and a wedge of lime to squeeze over just before eating.
Variations
- Vegan: This recipe is already vegan if you use tamari instead of soy sauce and ensure your fries are vegan (check for any dairy in frozen fries).
- Gluten-free: Use tamari or coconut aminos instead of soy sauce, and check that your vegetable broth is gluten-free.
- Add more protein: Stir in 1 cup (150 g) of cooked edamame or chickpeas along with the tofu or mushrooms for extra protein and texture.
- Make it spicy: Add a chopped fresh chili (like serrano or jalapeño) with the garlic, or drizzle with sriracha before serving.
- Swap the protein: Use seitan or tempeh instead of tofu or mushrooms. If using tempeh, steam it for 5 minutes first to remove bitterness.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. The fries will soften significantly, so for best results, reheat in a skillet over medium heat with a splash of water or broth to bring back some moisture. Alternatively, reheat in the microwave in 1-minute intervals, stirring in between. Avoid freezing, as the texture of the potatoes and vegetables will degrade.
Frequently Asked Questions
Can I use regular potatoes instead of frozen fries? Yes, cut 2 medium potatoes into 1/2-inch (1.25 cm) fries, toss with 1 tbsp oil and a pinch of salt, and bake at 425°F (220°C) for 20-25 minutes, flipping halfway. Or you can pan-fry them in 1/2 inch of oil until golden and crisp.
What is aji amarillo and where can I find it? Aji amarillo is a Peruvian yellow chili pepper with a fruity, moderately spicy flavor. It’s sold as a paste in Latin grocery stores or online. If you can’t find it, substitute with 1 tsp of red pepper flakes or 1/2 tsp of cayenne pepper mixed with 1/2 tsp of smoked paprika to mimic the smoky heat.
Can I make this ahead of time? You can prep all the vegetables and the sauce up to a day ahead, but the dish is best cooked fresh. The fries will lose their crispness if stored, so if you must make ahead, cook everything except the fries and add those when reheating.
Is this dish traditionally served with rice? Yes, lomo saltado is almost always served with white rice on the side. The fries are mixed into the stir-fry, and the rice soaks up the flavorful sauce. Some variations serve the rice underneath the stir-fry.
Can I make it without the fries? Absolutely. If you prefer a lighter version, you can omit the fries entirely or serve with roasted potatoes on the side. The dish will still be delicious, though the fries add a comforting texture.
What if I don’t have red wine vinegar? You can substitute with white wine vinegar, apple cider vinegar, or even fresh lime juice. Each will slightly change the flavor profile, but all will provide the necessary acidity to balance the dish.
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