Vegetarian Picadillo

Vegetarian Picadillo

Vegetarian Picadillo Save this recipe.

A Cuban classic! Serve with soft tacos, a side of rice or fried Plantain chips, called Tostones.

Servings: 4-6

intermediate Mains Sunrise Extra Firm Tofu (350g)

  • 10 min prep
  • 40 min cook
  • 4-6 people


  • 1 package Sunrise Extra Firm Tofu (350g) crumbled
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 3 tbsp Worcestershire sauce
  • ½ tsp sea salt
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves, minced
  • 1 red pepper, diced
  • 2 small tomatoes, diced
  • ½ cup white wine or cooking wine
  • 1 cup vegetable broth
  • 2 tbsp tomato paste
  • 3 small potatoes, ½” diced cubes
  • 1 Green chili (jalapeno, serrano), deseeded, finely diced
  • 1 bay leaf
  • ¼ cup raisins
  • ½ cup green olives with pimentos
  • 2 tablespoons capers, optional


  1. In a large bowl crumble tofu. Mix in cumin, oregano, Worcestershire and salt, let sit for 15 minutes while you prepare the next step.
  2. Heat a large saute pan over medium-high heat, add oil. Once hot, add in onions, garlic, peppers and tomatoes and saute on medium for 15 minutes creating a sofrito base. Stir in the tofu, mix well.
  3. Whisk together the white wine, vegetable broth, and tomato paste. Pour into pan. Add in potatoes, chili and bay leaf, cover and simmer over low heat for 15 minutes, stirring occasionally. Add in raisins and olives, cover and continue to cook another 10 minutes or until the potatoes are cooked through. Turn off heat and stir in capers, if desired.
  4. Serve with a side of rice, or soft warm tortillas, or fried plantain chips.

As per one serving size ()