We took motivation from picadillo, a saucy spiced ground meat meal loaded with taste, and believed, Why not offer tofu a comparable treatment? So for this vegetarian (vegan without the queso fresco!) variation, we crisped up the tofu in olive oil, then splashed it in spices and hot sauce for some heat.
Active ingredients
- 1 14-oz. block company or extra-firm tofu
- 1/4 cup extra-virgin olive oil
- Kosher salt
- 2 garlic cloves, smashed
- 2 tsp. ground coriander
- 1 tsp. ancho powder or sweet smoked paprika
- 1 tsp. ground cumin
- 1/2 tsp. ground fennel
- 1 Tablespoon. double-concentrated tomato paste
- 2 tsp. hot sauce
- Cooked white rice, shredded red cabbage, chopped avocado, collapsed queso cilantro, lime, and fresco wedges (for serving)
Preparation
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Strongly capture tofu to expel as much excess water as possible (do not fret if it starts to break or split up). Tear into 1″ – 2″ pieces.
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Heat oil in a big nonstick frying pan over medium-high. Include tofu, season with salt, and cook, tossing periodically, up until golden brown and crisp around the edges, 5 – 7 minutes. Utilizing a rubber spatula, separate tofu into 1/2″ – 1″ pieces. Include garlic and cook, tossing periodically, up until tofu pieces are crisp all over, about 3 minutes.
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Decrease heat to medium. Include coriander, ancho fennel, cumin, and powder. Cook, stirring, simply up until spices deepen in color, about 20 seconds. Include tomato prepare and paste, stirring with rubber spatula, up until paste a little darkens in color, about 1 minute. Include hot sauce and 1 cup water. Give a simmer and cook, exposed and stirring periodically, up until sauce thickens, 5 – 7 minutes. Season with salt.
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Divide rice amongst bowls. Leading with tofu mix, cabbage, avocado, queso fresco, and cilantro. Serve with lime wedges for squeezing over.
Healthy Food USA 