Crispy Tofu & Mushroom Taco Filling

Instructions

Steps show original quantities. Use the adjusted ingredient list for your batch; times stay unchanged.

1. Tear 300 g drained firm tofu into rough bite-size chunks and pat it aggressively dry. Slice about 10–12 medium mushrooms, keeping the slices moderately thick. If using the onion, thinly slice 1 small onion; finely chop 2 garlic cloves.

2. Heat the dry 12-inch cast-iron skillet over medium-high heat for 3-4 minutes until properly hot.

3. Add 22 ml olive oil. Add the 300 g tofu in a single layer and season with about 2.7 g kosher salt and 1/2 tsp black pepper. Cook undisturbed for 4-5 minutes until deeply golden, then turn the pieces and cook for another 3-4 minutes. Transfer the tofu to a plate.

4. Add the remaining 8 ml olive oil. Add about 10–12 medium sliced mushrooms and, if using, 1 thinly sliced small onion. Season with the remaining about 1.3 g kosher salt. Cook for 6-8 minutes, stirring occasionally, until the released mushroom liquid has evaporated and the mushrooms are browned rather than pale.

5. Lower the heat slightly. Add:

   • 2 finely chopped garlic cloves
   • 2 g ground cumin
   • 2 g smoked paprika
   • 1 g ground coriander
   • 1 g turmeric if using
   • 1/2 tsp chili flakes if using

   Stir for about 30 seconds, until fragrant.

6. Add 30 ml red or white wine. Let it bubble for 30-45 seconds while scraping the browned bits from the skillet. Add 30 ml soy sauce or tamari and 1/2 tsp sugar or maple syrup if using.

7. Return the browned tofu to the skillet and toss thoroughly with the mushrooms and seasonings. Cook for another 2-3 minutes until the mixture is cohesive and slightly sticky.

8. Remove from the heat and finish with about juice of about 0.5 lime. Adjust seasoning if needed and serve as a taco filling.

Success cues

• The tofu is deeply golden on multiple sides rather than merely warmed through.
• The mushroom liquid has fully evaporated and the mushrooms have browned.
• The finished filling is slightly sticky and cohesive rather than watery.

Scaling notes

Produce counts marked “about” are approximate; adjust for size.

• Yield is unknown; no serving count has been inferred. Keep the tofu in a single layer and cook in batches if needed, using browning cues rather than scaling the cooking time.
• The 30 ml oil is divided into 22 ml for tofu and 8 ml for mushrooms; the 4 g salt is divided into approximately 2.7 g and 1.3 g. Use the gram and milliliter quantities; spoon equivalents in the export were approximate.

Substitutions

• Tamari may be used instead of soy sauce.
• Either red or white wine may be used.
• Sugar or maple syrup may be used for the optional sweetener.