Vegetarian Lomo Saltado with Baked Sweet Potato Fries

I love this recipe because it gives me several bold flavors and contrasting textures in one meal. The stir-fry is savory, tangy, and slightly smoky, while the sweet potato fries bring natural sweetness and crisp edges.

I also like how quickly the stir-fry comes together. Once I have the ingredients prepared, I cook everything over relatively high heat for just a few minutes, helping the vegetables develop color without becoming too soft.

Another reason I enjoy this recipe is its flexibility. I can make it with mushrooms, tofu, seitan, or another meatless protein, and I can adjust the sauce or vegetables depending on what I have available.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the baked sweet potato fries:

• Sweet potatoes
• Olive oil
• Cornstarch
• Salt
• Black pepper
• Smoked paprika, optional

For the vegetarian lomo saltado:

• Extra-firm tofu, seitan, or large portobello mushrooms
• Red onion
• Roma tomatoes
• Garlic
• Fresh cilantro
• Green onions
• Soy sauce
• Red wine vinegar
• Aji amarillo paste
• Ground cumin
• Neutral cooking oil
• Salt
• Black pepper

For serving:

• Cooked white rice
• Fresh cilantro
• Lime wedges, optional

Directions

I start by preheating my oven to 425°F (220°C). I cut the sweet potatoes into evenly sized fries so they cook at approximately the same rate.

I toss the fries with a small amount of cornstarch before adding olive oil, salt, black pepper, and smoked paprika. I arrange them in a single layer on a large baking sheet, leaving space between the fries to help them brown.

I bake the sweet potato fries for about 25 to 35 minutes, flipping them halfway through cooking. I take them out when they are tender inside with browned, slightly crisp edges.

While the fries bake, I prepare the stir-fry. If I am using tofu, I press it well and cut it into thick strips or cubes. I heat a large skillet or wok over medium-high to high heat, add a little oil, and cook the tofu until golden on several sides. I transfer it to a plate while I cook the vegetables.

In a small bowl, I combine soy sauce, red wine vinegar, aji amarillo paste, minced garlic, and cumin. I set this sauce aside so I can add it quickly once the vegetables are in the pan.

I increase the heat and add the sliced red onion to the hot skillet. I stir-fry it briefly so the edges develop some color while the onion retains a little crunch.

I add the tomato wedges and cook them very briefly. I want the tomatoes to warm and lightly sear without completely breaking down.

I return the tofu to the skillet and pour in the prepared sauce. I toss everything quickly until the tofu and vegetables are coated and the sauce becomes hot and slightly reduced.

I remove the skillet from the heat and fold in chopped cilantro and sliced green onions. I taste and adjust the seasoning if necessary.

I serve the vegetarian lomo saltado immediately with cooked white rice and the baked sweet potato fries, finishing each plate with extra cilantro and lime if I want additional freshness.

Servings and Timing

I usually make this recipe for 4 servings. I bake the sweet potato fries while preparing the remaining ingredients so the entire meal can come together efficiently.

• Prep time: 20 minutes
• Cook time: 35 minutes
• Total time: 55 minutes
• Servings: 4

Variations

For a mushroom version, I replace the tofu with thickly sliced portobello or king oyster mushrooms. I cook them over high heat until browned before adding them back to the stir-fry with the sauce.

When I want a particularly hearty texture, I use seitan instead of tofu. I cut it into strips and sear it until browned before preparing the onions and tomatoes.

For a vegan version, I use tofu, mushrooms, or vegan seitan and check the labels on my sauces and other packaged ingredients to make sure they fit my needs.

If I cannot find aji amarillo paste, I can still make the stir-fry without it. The flavor will be different, but I can add a little mild chile paste for heat and a small amount of fruity chile or bell pepper for additional flavor.

For a more traditional presentation, I can use regular potato fries instead of sweet potatoes. I like the sweet potato variation because its sweetness creates an especially noticeable contrast with the salty and tangy stir-fry sauce.

Storage/Reheating

I store leftover vegetarian lomo saltado in an airtight container in the refrigerator for up to 3 to 4 days. I keep the sweet potato fries and rice in separate containers whenever possible.

I reheat the stir-fry in a hot skillet for a few minutes until thoroughly heated. I prefer this method because it helps prevent the vegetables from becoming excessively soft.

For the sweet potato fries, I use a 400°F (200°C) oven or an air fryer until they are hot and their edges have crisped again. I avoid microwaving them when I want to preserve as much crispness as possible.

I can reheat the rice separately in the microwave with a small splash of water. I make sure previously cooked rice has been refrigerated promptly and reheated thoroughly before serving.

FAQs

What is lomo saltado?

Lomo saltado is a Peruvian stir-fry traditionally made with beef, onions, tomatoes, soy sauce, and vinegar and commonly served with French fries and rice. In this vegetarian interpretation, I replace the beef with tofu, seitan, or mushrooms while keeping the characteristic combination of stir-fried vegetables and a savory, tangy sauce.

What is aji amarillo?

Aji amarillo is a chile strongly associated with Peruvian cooking. I use aji amarillo paste to bring fruity chile flavor and heat to the stir-fry sauce. The intensity can vary by product, so I start with a modest amount and adjust it to my taste.

How do I keep the vegetables from becoming soggy?

I use a wide skillet or wok and make sure it is very hot before adding the vegetables. I cook the onion and tomatoes quickly and avoid overcrowding the pan. This gives me some browning while helping the vegetables retain their texture.

How do I make baked sweet potato fries crispier?

I cut the fries evenly, dry them well, lightly coat them with cornstarch, and avoid crowding the baking sheet. I also flip them during baking so multiple sides have an opportunity to brown.

Can I prepare Vegetarian Lomo Saltado ahead of time?

I prefer cooking the stir-fry immediately before serving because the onions and tomatoes have their best texture when freshly cooked. However, I can cut the vegetables, prepare the sauce, press the tofu, and cut the sweet potatoes ahead of time. This leaves me with much less work when I am ready to cook.

Conclusion

Vegetarian Lomo Saltado with Baked Sweet Potato Fries gives me a satisfying combination of Peruvian-inspired stir-fry flavors and a colorful vegetarian meal. I especially enjoy the contrast between savory tofu, tangy sauce, quickly cooked onions and tomatoes, fluffy rice, and naturally sweet baked fries.