Sweet, spicy, tangy, and salty: these Saucy Cuban Picadillo Tofu and Cauliflower Tacos are stuffed to the brim with the best vegetarian take on the classic dish!
Jump to RecipePicadillo is a classic dish in Latin American cuisine. Literally translating to “all-chopped-up,” this dish is traditionally a mixture of ground beef, vegetables, and spices. It’s truly one of those dishes that is passed through generations of Spanish households, and never fails to make the house smell amazing. That being said, I’m not Latin, nor do I have generations of Latin grandparents who can teach me their magic in the kitchen (I wish!!). But, I do love the good flavors that come from this versatile dish, so I took a stab at making my own, revamped version. And, after eating almost the entirety of the dish straight from the skillet, I think it’s fair to say that these Saucy Cuban Picadillo Tofu and Cauliflower Tacos did not miss the mark. You have to make them!!
The breakdown…
Picadillo is a dish that varies from region to region. In Mexico, you can find smokier spices, potatoes, and even sweet peas in your ground beef mixture. Likewise, in Puerto Rico, the dish is often made with bell peppers and is stuffed in alcapurrias. The list could go on and on… but, personally, I love the tangy, wild flavors that come from a classic Cuban Picadillo. In Cuba, the dish is often prepared with raisins, olives, capers, and warming spices. As a lover of all things sweet and tangy: this preparation is totally up my alley.
Still, my Saucy Cuban Picadillo Tofu and Cauliflower Tacos are a bit different than your classic Cuban Picadillo — using tofu and cauliflower instead of beef, and stuffing everything into a taco, as opposed to your classic rice or empanada preparation. Still, this dish could not be tastier… I swear you won’t even miss the meat!
press your tofu!!
So, for starters, you have to go in and prepare that tofu. I always buy extra firm tofu, but I still like to press it ahead of time. If you want to read more about pressing tofu, I wrote a bit about it in these Gochujang Tofu Lettuce Wraps. But, really, the important thing to note is that pressing tofu gives you a much crispier output…because nobody wants squishy tofu!! After a quick 30 minute press, crumble that tofu up and send it to the skillet!
In sauteing your tofu, it’s very important that you use a scorching hot skillet, and that you allow your tofu crumbles to sit in place for a bit. While this is a bit different than your average sauté, it really is crucial that you allow your tofu to crisp up. This process is much easier if you only give everything a stir once or twice when sauteing, as it will have time to harden in the pan. And, trust me, the crispier you let your tofu get, the better these Saucy Cuban Picadillo Tofu and Cauliflower Tacos will be!
all about that cauliflower…
Next up, toss in your onions and cauliflower. Cauliflower is not traditional in Picadillo, as green bell peppers are oftentimes the vegetable of choice. But, I’m honestly not a big fan of the bitterness of peppers in this dish, and find them to be the only flavor I can taste when they’re in the mix. So, by adding a mild vegetable like cauliflower in its place, you still get that good crunch without the overpowering flavor.
Next up, you’ve got to mix in all those good spices and flavors. With warming notes from the cumin, oregano, and cinnamon, a bit of a smokiness from the paprika, and a bite from the garlic, there’s truly no better combo. These flavors, traditional to Cuban Picadillo, will truly make your house smell amazing… oh, and they’ll make your Saucy Cuban Picadillo Tofu and Cauliflower Tacos taste spectacular too;)
After you mix in the bulk of it all, your tomato sauce and broth, it’s time to let those flavors develop. I’ve seen some Picadillos prepared with crushed tomatoes, some with diced tomatoes, and some with whole tomatoes mashed. But, personally, I think the use of a little tomato sauce is truly the best method to achieve a saucy, smooth finish — perfect for stuffing tacos.
the briny Cuban flavors!!
Oh, and you cannot skip the addition of the capers or olives and red wine vinegar!! The use of capers or green olives is classic in any Cuban Piccadillo. In fact, some recipes even call for both. Personally, I love to just go with one or the other, but you could definitely do half and half. Really, it’s just imperative that you get that briney flavor in there somehow. Plus, with the addition of the tanginess from just a bit of red wine vinegar, the result is truly magical.
And, of course, these Saucy Cuban Picadillo Tofu and Cauliflower Tacos could not be complete without all the toppings. I like to use the traditional flavors of raisins, fresh cilantro, and toasted almonds on top of everything. These ingredients are often stirred into the mix, but I like to throw them on top to add a bit of textural diversity. Plus, not everybody loves raisins or cilantro, and some people are allergic to almonds, so it’s just easier to incorporate them as a topping. Truly, though, the star topping here is that avocado. Avocado brings in the perfect creaminess and mild flavor to these tacos, and really rounds everything out. You could even do an avocado crema, if that’s more your thing. It’s up to you, just don’t skip it!!
when to serve these up…
These Saucy Cuban Picadillo Tofu and Cauliflower Tacos could not be more perfect for any occasion. I love to prepare my Picadillo filling ahead of time and char up my tortillas and chop up my toppings right before serving. This makes this dish easy for busy weeknight dinners, but also perfect for entertaining! Plus, everyone can build their own tacos with their favorite toppings. Oh, and definitely make extras for leftovers… the filling in these Saucy Cuban Picadillo Tofu and Cauliflower Tacos is truly amazing the next day or for lunches throughout the week.
Whenever you make these Saucy Cuban Picadillo Tofu and Cauliflower Tacos, I hope you love them as much as I do! Let me know what you think in the comments below:)
Saucy Cuban Picadillo Tofu and Cauliflower Tacos
Course: Main Course, Lunch, DinnerCuisine: CubanDifficulty: Easy6
servings5
minutes30
minutes30
minutes35
minutesSweet, spicy, tangy, and salty: these Saucy Cuban Picadillo Tofu and Cauliflower Tacos are stuffed to the brim with the best vegetarian take on the classic dish!
Ingredients
14 oz extra firm tofu
2 tbsp olive oil, divided
1 yellow onion, finely diced
1 small head cauliflower, cut into very small florets (almost crumbled)
4 cloves garlic, minced
2 tsp smoked paprika
1 ½ tsp ground cumin
1 tsp ground coriander
2 tsp dried oregano
½ tsp ground cinnamon
1 tsp salt
red pepper flakes, to taste
1 15oz can tomato sauce
¼ cup vegetable broth
3 tbsp capers AND/OR ¼ cup finely chopped green olives*
1 tbsp red wine vinegar
10-12 corn tortillas, charred*
2 avocados, diced
¼ cup raisins, to serve (optional)
¼ cup fresh cilantro, to serve
¼ cup toasted almonds, to serve
Instructions
- HOW TO PRESS TOFU: Remove the tofu from its package and drain all liquids. Place two paper towels on a plate and place the blocks of tofu on top. Top the tofu with two more paper towels then put a heavy item on top. (Not too heavy that the tofu is crushed, just heavy enough to release the liquids — a cast iron skillet works well). Leave the tofu under the heavy object for 30 minutes, switching out the paper towels half way through.
- After 30 minutes, remove the heavy object and crumble the tofu into bite size pieces. In a large skillet, heat 1 tbsp of the olive oil over high heat. Once hot, add the tofu and saute for about 10 minutes. Only stir once half way through to ensure the tofu gets a nice crisp.
- Toss the remaining 1 tbsp olive oil, the onion, and the cauliflower into the skillet. Saute for another 4-5 minutes, or until the cauliflower is tender and the onions are translucent. Then, stir in the garlic, smoked paprika, cumin, coriander, oregano, cinnamon, salt, and red pepper flakes (if using) and cook for another 30 seconds.
- Pour in the tomato sauce and vegetable broth and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 15 minutes. Stir in the capers/olives and red wine vinegar.
- To assemble your tacos, spoon some of the saucy tofu and cauliflower mixture into each warm tortilla. Top with some diced avocado, raisins, cilantro, and toasted almonds to your liking. Serve warm and enjoy!
Notes
- I like to use a pair of tongs and char my tortillas over an open flame on my stovetop. But, you could easily throw them in between two damp paper towels and warm them in the microwave for 30-45 seconds.
- You could either use all capers, all olives, or a mixture of both for this recipe. As far as olives go, I like to use the pimento stuffed large green olives, but any green olive will work. Castelvetrano olives are always delicious!
- Instead of the diced avocado, you could also make a quick avocado crema with greek yogurt or sour cream, a pinch of salt, and some water to thin. This can be done in a blender or with a fork.