Tofu Picadillo
Tofu Picadillo is a plant-based riff on the classic Cuban dish. Featuring a fragrant stew of aromatics, tomatoes, and warm, smoky spices, this vegan picadillo is every bit as lively and flavorful.
Servings: 4
Equipment
- Large skillet with fitted lid (preferably non-stick)
Ingredients
- 3 Tbsp. extra-virgin olive oil, divided
- 1 (14-16-oz.) pkg. extra-firm (or super-firm) tofu, drained
- 1 1/2 cups finely chopped yellow onion
- 1 green bell pepper, finely chopped
- 3 garlic cloves, minced
- 1 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cinnamon
- 1 (28-oz.) can whole peeled tomatoes, drained and crushed* (sub 4 finely chopped plum tomatoes)
- 1/2 cup vegetable broth
- 1 tsp. salt
- 1/3 cup pimento stuffed (Manzanilla) olives
- 2 Tbsp. red wine vinegar or olive brine (from the jar of olives)
- Optional: 2 Tbsp. raisins and/or fresh chopped cilantro
For Serving
- Serve over white rice with sliced avocado, stuffed into warm flour tortillas with slaw and avocado, stuffed into bell peppers and baked until tender, with chips, etc. Refer to text in post for more serving ideas.
Instructions
- Wrap tofu in a clean kitchen towel and press on all sides to remove as much moisture as possible. Alternatively, you can set something heavy on top (such as a cast iron skillet), and let it press for about 15 to 20 minutes, or even longer for firmer tofu.Using your hands or a fork, crumble tofu into pieces (similar to the size of ground beef), leaving a few chunks for texture. Heat 2 Tbsp. of the oil in a large nonstick skillet over medium-high. Once hot, add tofu and cook, without stirring, for 3 minutes. Stir, and continue cooking, stirring only occasionally (every 3 minutes or so) to allow optimal browning, for about 12 minutes. Transfer tofu to a bowl.
- Add remaining 1 Tbsp. oil to the pan, along with onion and bell pepper. Cook 6 to 8 minutes, stirring occasionally, until soft. Add garlic, smoked paprika, cumin, oregano, coriander, and cinnamon; cook 1 more minute, until aromatic.Add tofu back to pan and stir well to coat with spices. Add crushed tomatoes, vegetable broth, and salt; bring mixture to a simmer.
- Simmer tofu picadillo, covered, for 15 minutes, removing lid only once or twice to stir. Remove lid, add olives and olive brine (or vinegar), and continue cooking, uncovered, for 15 more minutes, stirring only occasionally. (The less you stir, the better browning and crisping of the tofu you'll get).Stir in raisins and/or cilantro right before serving.
Notes
*To crush tomatoes, place drained tomatoes in a large, high-sided bowl and use your hands to break the tomatoes apart into pieces. I prefer to do this in the sink incase the tomatoes splatter.
Store: Place leftovers in an airtight container and refrigerate for up to 4 days.
Reheat: Reheat picadillo gently in a skillet over medium heat until warm. Alternatively, heat individual portions in the microwave, stopping to stir every 30 seconds, until warm.
Nutrition
Serving: 1cup | Calories: 272kcal | Carbohydrates: 16g | Protein: 12g | Fat: 17g | Saturated Fat: 1g | Sodium: 800mg | Fiber: 3.5g | Sugar: 4g