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vegan filipino longganisa or filipino sausages with garlic rice and tofu scramble

Vegan Longganisa (Filipino Sausages)

5 from 3 votes
Longganisa is a type of Filipino sausage distinct for its sweet and garlicky flavors. It’s a very popular breakfast food in the Philippines, but can be enjoy any time of the day. I grew up eating what we'd call 'Longsilong' which was basically Longganisa (for the 'long'), garlic fried rice or 'sinangag' (for 'si'), and an egg (itlog, for 'log').
It's very popular and is easily one of my favorite comfort foods. This vegan version of longganisa uses a mix of extra firm tofu or tokwa and minced mushrooms that I seasoned and shaped into small links before pan-frying to create a plant-based version of a Filipino classic.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Appetizer, Breakfast, Main Course, Side Dish, Sides
Cuisine Asian, Filipino, Southeast Asian
Servings 18 sausages
Calories 47 kcal

Ingredients
 
 

LONGGANISA

  • 10 oz extra firm tofu or tokwa
  • 1/2 lb mushrooms minced (see notes)
  • 8 cloves garlic minced
  • 4 tbsp tomato paste
  • 1/2 tsp ground black pepper
  • 3-4 tbsp soy sauce - adjust to taste
  • 1 tsp liquid seasoning , I used Knorr - adjust to taste
  • 1 tbsp white distilled vinegar
  • 1/4 cup brown sugar
  • 3 tbsp corn starch
  • 1 cup panko or Japanese bread crumbs 73g - see notes

FOR COOKING - LONGGANISA

TOFU SCRAMBLE

VINEGAR, FOR DIPPING

TO SERVE

  • Sweet chili vinegar
  • Fried garlic rice or sinangag
  • Tofu scramble

Instructions
 

PREPARE THE MUSHROOMS

  • Drain excess liquid from the tofu. I usually do this by wrapping the block in some paper towels before placing a plate or flat surface on top so the water seeps out and is absorbed by the towel.
  • If using dried shiitake mushrooms, soak these in hot water for 30 minutes until rehydrated. You can also leave this to soak overnight. Squeeze out the water from the mushrooms.
  • For all the mushrooms, you can finely mince these or process them.
  • Heat a large pan or skillet over medium heat. Add a little oil. Add the mushrooms and sauté for 2-3 minutes or until cooked. Turn off the heat. Set aside to cool. Cooking the mushrooms will help draw out extra moisture.

LONGGANISA MIXTURE

  • In a bowl, crumble the tofu with your hands. Add in the mushrooms and the rest of the ingredients. Mix throughly until well incorporated.
  • You can taste some of the mixture and season more if needed.
  • Shape 1.5 tbsp of the mixture into a small cocktail sausage-like shape. The longganisa or Filipino sausage mixture should hold up well. If it easily crumbles or falls apart, you can add 1-2 tbsp more of bread crumbs to help absorb the excess moisture.
  • You can also shape the sausages however way you like.

COOKING THE LONGGANISA

  • In a frying pan, add enough oil to submerge half of the sausages.
  • To test out the heat of the oil, you can add a small piece of the longganisa. It should immediately sizzle in the oil.
  • Add the longganisa in the oil. Cook the longganisa for 2-3 minutes on each side or until golden brown. Flip over and cook the remaining side.
  • Drain the longganisa from the oil.

SERVE AND ENJOY!

  • Serve with the tofu scramble, garlic rice or sinangag, and vinegar for dipping. Enjoy!

STORAGE TIPS FOR LEFTOVERS

  • I pan-fry all the longganisa and store this in an air-tight container in the refrigerator for up to 1 week.
  • To reheat, you can simple pan-fry these again or place them in an air-fryer.

TOFU SCRAMBLE & GARLIC RICE

  • You can cook the garlic rice and tofu scramble the same pan as the longganisa. I like to cook the garlic rice, then the tofu scramble, before the longganisa.
  • Heat a large wok or pan over medium. Once hot, add in the tofu and crumble using a fork. Mix in the spices and coat the tofu. Season with some liquid aminos or soy sauce. Sauté for 3-5 minutes until cooked. Set aside so you can use the same pan for the longganisa.

VINEGAR FOR DIPPING

  • For the vinegar, mix the onions and vinegar together. Mix in some sugar to counter the acidity. Add red chili, if using. Allow to soak for 10-15 minutes. The vinegar will turn pink from the onions.
  • This is best prepared in advance and can be stored for days.

Notes

MUSHROOMS

  • I used a mix of fresh oyster mushrooms and rehydrated shiitake mushrooms. I used 180g fresh oyster mushrooms and 4 small pieces of shiitake mushrooms that I soaked until rehydrated.
 

BREADCRUMBS

  • You can also substitute this with ground quick cook or instant oatmeal.


NUTRITIONAL INFO

Serving: 1sausage | Calories: 47kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 222mg | Potassium: 101mg | Fiber: 1g | Sugar: 4g | Vitamin A: 55IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.5mg
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