I've tried creamy tofu sisig, and I must say, it's a delicious twist on the classic pork version! In terms of flavor, while tofu doesn't have the same inherent taste as pork, it can be a fantastic canvas to soak up all the sisig flavors. The combination of soy sauce, calamansi, onion, and chili really infuses the tofu, giving it that savory, tangy, and slightly spicy kick that's signature to sisig.
Texture-wise, getting the tofu right is key. I find that pressing the tofu to remove excess moisture before cooking is crucial. This process helps the tofu become crispier, which mimics the slightly crunchy texture of pork sisig. You can then pan-fry or bake the tofu until golden brown before adding it to the sisig mix. Using firm or extra-firm tofu is also a good choice for holding up better during cooking.
For enhancing the dish, adding a bit of vegan mayonnaise or coconut cream can give that creamy texture that's quite satisfying. You might also want to include mushrooms for an extra layer of umami and meaty texture, or add nutritional yeast for a cheesy depth.
For a truly vegan version, just ensure that any condiments, like mayonnaise, are plant-based versions. Also, using a splash of liquid smoke can simulate that grilled flavor, which is a nice touch to replicate the smokiness of traditional sisig.
Exploring these variations can be a really enjoyable experience, especially if you're trying to balance the traditional flavors with a plant-based twist. Enjoy experimenting in the kitchen!