Name: Tofu Crumbles With Rice and Avocado
Yield: 4 servings
Ingredients: 1 14-oz. block firm or extra-firm tofu; ¼ 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; ½ tsp. ground fennel; 1 Tbsp. double-concentrated tomato paste; 2 tsp. hot sauce; Cooked white rice, shredded red cabbage, sliced avocado, crumbled queso fresco (optional), cilantro, and lime wedges (for serving)

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Photo by Emma Fishman, Food Styling by Sue Li

We took inspiration from picadillo, a flavorful, saucy spiced ground meat dish popular throughout Latin America, the Caribbean, and in the Philippines, and thought, Why not give tofu a similar treatment? So for this vegetarian (vegan without the queso fresco!) version, we crisped up the tofu in olive oil, then doused it in spices and hot sauce for some heat.

Recipe notes

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