Mushroom, Tofu, and Chickpea Picadillo
Notes
Plant-based take on Mexican picadillo. Mushrooms + tofu + chickpeas simmered with tomatillos, poblano, and scallions into a rich, comforting hash. Box grater gives tofu ground-meat texture that crisps beautifully. Tomatillos add tart freshness. Serve with rice & beans or make into tacos/burritos.
Flavor profile: Savory, tangy, comforting. Freezes well — flavor improves with time.
Ingredients
| Item | Amount |
|---|---|
| Extra-virgin olive oil | 6 tbsp (divided) |
| Mushrooms (cremini) | 8 oz, chopped |
| Extra-firm tofu | 12 oz, grated on box grater |
| Scallions | 5 large, chopped (green/white separated) |
| Poblano chile | 1 medium, seeds removed, chopped |
| Jalapeños | 1–2 (1 seeded for mild, 2 with seeds for medium heat) |
| Garlic cloves | 3, finely chopped |
| Tomatillos | 6 oz (~3), husked, rinsed, chopped |
| Salt | To taste |
| Vegetable or mushroom stock | 1.5 cups |
| Canned chickpeas | 1 can (15 oz), undrained |
| Fresh cilantro | ¼ cup, leaves + tender stems, chopped |
| Serve with | Rice & beans (or use for tacos/burritos) |
Instructions
-
Brown mushrooms: Heat 2 tbsp oil in large cast-iron or nonstick skillet over high. Cook mushrooms, tossing occasionally, until browned on all sides (6–8 min). Transfer to medium bowl.
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Cook tofu: Heat 2 tbsp oil in same skillet. Cook tofu, tossing occasionally, until liquid evaporates and edges brown (should look like shredded, browned egg whites). 6–8 min. Transfer to bowl with mushrooms.
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Build base: Heat remaining 2 tbsp oil in same skillet. Add scallion whites, poblano, jalapeño, garlic, tomatillos, and salt. Cook, tossing occasionally, until scallions start to brown and tomatillos break down (~5 min).
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Combine & simmer: Return mushrooms and tofu (with any juices) to pan. Stir in vegetable stock and chickpeas (with liquid). Bring to simmer. Cook, stirring and scraping up browned bits, until vegetables are tender and most liquid evaporates (15–20 min). Season with more salt if needed.
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Finish: Mix in cilantro and scallion greens just before serving.
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Serve: Alongside rice and beans, or use for tacos/burritos.
Nutrition (per serving, estimated)
- Calories: ~355
- Protein: 13g
- Fat: 26g
- Carbs: 22g
Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.
Storage & Reheating
- Refrigerate: Up to 2 days in airtight container
- Freeze: Up to 3 months
- Reheat: Microwave or low heat in covered saucepan
Note: Flavor improves with time. Make a double batch and freeze leftovers.
Recipe source: New York Times Cooking URL: https://cooking.nytimes.com/recipes/1026791-chickpea-picadillo Date added: 2026-04-23 Status: Ready to cook