Ingredients

6 tablespoons extra-virgin olive oil

8 ounces mushrooms (such as cremini), chopped

12 ounces extra-firm tofu, grated on the large holes of a box grater

5 large scallions, chopped, green and white parts separated

1 medium poblano chile, seeds removed, chopped

1 to 2 jalapeños, chopped (use 1 seeded jalapeño for a milder dish, 2 with seeds for medium heat)

3 garlic cloves, finely chopped

6 ounces tomatillos (about 3), husked, rinsed and chopped

Salt, to taste

1½ cups vegetable or mushroom stock

1 (15-ounce) can chickpeas, undrained

¼ cup chopped cilantro leaves and tender stems

Rice and beans, for serving

Instructions

Step 1: Heat 2 tablespoons of olive oil in a large well-seasoned cast-iron or nonstick skillet over high heat. Cook the chopped mushrooms, tossing occasionally, until browned on all sides, about 6 to 8 minutes. Transfer the mushrooms to a medium bowl.

Step 2: Add 2 more tablespoons of oil to the same skillet. Cook the grated tofu, tossing occasionally, until any liquid has evaporated and the edges are browned, resembling shredded and browned egg whites, about 6 to 8 minutes. Transfer tofu to the bowl with the mushrooms.

Step 3: Heat the remaining 2 tablespoons of oil in the skillet. Add the white parts of the scallions, chopped poblano, jalapeño, garlic, tomatillos, and a pinch of salt. Cook, tossing occasionally, until the scallions just start to brown and the tomatillos begin to break down, roughly 5 minutes.

Step 4: Reduce the heat to medium-high and return the mushrooms and tofu with their juices to the skillet. Stir in the vegetable stock and the chickpeas along with their liquid. Bring to a simmer and cook, stirring and scraping up browned bits, until the vegetables are tender and most of the liquid has evaporated, about 15 to 20 minutes. Adjust salt to taste.

Step 5: Stir in the chopped cilantro and the green parts of the scallions just before serving. Serve the picadillo hot with rice and beans for a complete meal.

Tips & Variations

For a spicier kick, leave the seeds in the jalapeños or add an extra one. To tone down the heat, remove all seeds and membranes.

Try swapping cremini mushrooms for shiitake or button mushrooms for different textures and flavors.

Use fresh lime juice as a bright finishing touch just before serving to enhance the dish’s tanginess.

To make it gluten-free, ensure your vegetable stock and canned chickpeas contain no additives with gluten.

FAQs

Can I use regular tofu instead of extra-firm?

It’s best to use extra-firm tofu for this recipe because it holds its shape and texture during cooking. Regular or silken tofu might become too soft and won’t provide the desired texture.