This Vegan Tripleta Sandwich is the ultimate meatless version of the classic Puerto Rican Tripleta Sandwich. My Vegan Tripleta is made with tofu, beefless steak tips, and portobello mushrooms with the perfect Puerto Rican flavors but without the meat.
What is a Tripleta?
Before I tell you how to make a vegan tripleta sandwich, let’s talk about what is a tripleta. The name “tripleta” literally means “triplets” and refers to the combination of three types of meat that characterize the sandwich. Those meats are typically the traditional Puerto Rican roast pork “pernil”, cubed steak, and deli ham.
Of course, you can find other variations with chicken, eggs, sausage “longaniza” and in some places the vegan version. The tripleta is made using our Puerto Rican sweet bread “pan sobao”, lettuce or cabbage, tomato, Swiss cheese, potato sticks, mayo, ketchup, or our favorite sauce mayo-ketchup.
Some people call the Tripleta sandwich, the Working Person’s Sandwich, or like we say in Spanish “El Sandwich del Obrero”. Why? Because a Tripleta Sandwich is packed with meat, and salad and is usually a good portion that will make you feel full longer.
Puerto Rico street food is a foodie’s dreamland and is available at any time almost everywhere. You can find street food from savory to sweets, coffee, and tropical drinks. Therefore, the Tripleta is also known as the ultimate hungover sandwich. There’s nothing better than a delicious Tripleta after a great night of partying.
However, there are few vegan options so I recommend you research before visiting the island. This guide can help you with “Lugares Veganos y Vegetarianos en Puerto Rico”.
How to Make a Vegan Tripleta Sandwich
Making a vegan tripleta is simpler than you think. Here are some useful tips.
- Meat – Choose three vegan meat alternatives that you like. Most people replace roast pork with jackfruit, but in my case, I chose tofu because I’m not a big fan of jackfruit.
- Bread – You need Puerto Rican sweet bread “pan sobao”, but if you can’t find it I recommend you use French bread. In my area is impossible to find Puerto Rican bread so I use French bread from Walmart and it works amazing!
- Marinate – your meat alternatives the same way! I use onions, my sofrito, organic adobo, sazon, olive oil, coconut amino, or low-sodium soy sauce. I like adding extra minced garlic and onion powder. Is your kitchen so feel free to add your favorite seasonings.
- Cook your meat alternatives the same way as you are cooking meat. If you use the same seasonings you won’t lose that Puerto Rican flavor.
- Prepare your ingredients in advance including the bread, condiments, and salad for the sandwich. I prefer mayo-ketchup as a condiment but you can add mustard, ketchup, and mayo.
- For the cheese, you can use the one of your preference depending on your diet.
Here’s a Tutorial for this Vegan Tripleta Sandwich
If you give this recipe a try, let me know what you think! Leave a comment and don’t forget to take a picture and share it on my Facebook page or tag it #thehungrydragonfly on Instagram! I love seeing your delicious creations!
Other Puerto Rican Recipes You’ll Love:
Puerto Rican Chorizo Soup; Vegan Recipe
Vegan Pepperoni Pizza Empanadas (Empanadillas de Pizza Vegan)
Black Bean Empanada -Puerto Rican Style
Puerto Rican Pastelon – Vegan Recipe
Vegan Tripleta Sandwich
Equipment
- griddle
Ingredients
- 1 bag beefless steak tips
- 1/2 block organic extra firm tofu vacuum sealed
- 1 portobello mushroom
- 1-3 tbsp olive oil
- 1 small white onion, sliced
- 1 handful of cilantro, chopped
- 1 tbsp coconut amino or soy sauce
- 1 tbsp white vinegar
- 2 tsp adobo
- 1 1/2 tsp garlic powder
- 1 1/2 tsp sazon
- 1 tsp dried oregano
- 1 1/2 tsp onion powder
- 1 1/2 tsp minced garlic
- 2 tpsp sofrito *see notes
For the Mayo Ketchup Sauce
- 3/4 cup vegan mayonnaise
- 1/2 cup ketchup
- 1/2 tsp garlic powder
- 1 tbsp Dijon mustard optional
To Assemble the Tripletas
- 1-2 pan sobao rolls or French brean soft Italian bread works as well
- mayo-ketchup or ketchup and mayo
- Swiss cheese
- 2-4 cups lettuce, shredded
- 1-2 large tomatoes, sliced
- 1 bag potato sticks
- more seasonings to taste **see notes**
Instructions
- Drain and dry the tofu. Then, cut it into thin slices.
- Place tofu slices inside a medium-sized bowl and add 2 tbsp of olive oil, coconut amino or soy sauce, vinegar, and seasonings. Seal it, shake it and place it in the refrigerator while you prepare the rest of the ingredients.
- Prepare the mayo ketchup. Add mayo, ketchup, Dijon mustard, and garlic powder to a mixing bowl. Whisk until well combined. Cover and place inside the refrigerator until you are ready to assemble the tripletas.
- Preheat a large saucepan to medium heat and add 1 tbsp olive oil.
- Add sofrito and saute until fragrant, for about two to three minutes. Add beefless steak tips, sliced portobello mushrooms, and sliced tofu. Add more seasonings to taste. Cook for about 5 minutes.
- Meanwhile, cut the bread loaf in half to open them up like a book. Take meat replacements out of the saucepan. Lower heat to low heat. Place the bread in the uncleaned saucepan. Heat bread on both sides for 1-2 minutes or until lightly toasted.
- To assemble the tripleta, spread some mayo ketchup over half of the bread. Add meat alternatives, cheese, lettuce, and tomato. Add more mayo ketchup, and potato stick.
- Close your tripleta sandwich and toast again if you like. Enjoy with a salad or potato chips.
Notes
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