There is something satisfying about classic ground beef taco meat. I say this as someone who has probably not had it in over 15 years, but my nostalgia and the simple idea of it keep it alive in my mind. Of course, nowadays we have fantastic fake meat like Beyond Meat and Impossible Meat making it attainable. However, given how highly processed and expensive they are, it feels more like a special meal rather than an everyday food. Which is why I am so excited to share with you what I believe to be the best tofu-based taco meat to spice up your Mexican-inspired recipes.

The idea for this recipe actually struck while at the grocery store. Typically, cravings at the grocery store never end well, but this one was one of the lucky few. I was looking at the tofu section and finally decided today was the day to try the smoked tofu I had been contemplating for a few months. I thought I would try to make it into a taco filling, and my first experiment came out delightfully well. Immediately I knew I had to turn this into a recipe.

There are a few key elements to incorporate when trying to replace a typically meat-based dish: protein, umami, and texture. I think this dish has all of those elements. The king oyster mushrooms used are naturally very chewy and full of umami. To get a crumble similar to ground beef, the tofu and mushrooms are grated, which saves a lot of time compared to chopping. All in all, this is simple, delicious, and can be served with so many dishes: tacos, burritos, bowls, and salads. I hope it makes it into your kitchen soon!

Active time: 10 minutes 

Cook time: 15 to 17 minutes

Ingredients:

• 1 yellow onion
• 1 poblano pepper
• 1 block smoked tofu*
• 300g king oyster mushrooms*
• 3 tbsp neutral oil
• 1 tsp ground cumin**
• ½ tsp ground coriander**
• 2 tsp chili powder**
• ½ tsp garlic powder
• ¼ tsp cinnamon
• ½ tsp salt
• 1 tsp apple cider vinegar

Directions:

1. Begin by prepping all your ingredients. Finely dice both the onion and the poblano pepper. Then, using the large holes of a box grater, grate the smoked tofu and the king oyster mushrooms.
2. Heat a large non-stick pan over medium-high heat. Once hot, add the neutral oil and let it warm through. Add the onion and poblano pepper and sauté, stirring frequently, for 4–5 minutes until the onion begins to turn translucent.
3. Add the tofu, king oyster mushrooms, and all of the spices. Stir until everything is coated evenly. Reduce the heat to medium and sauté, stirring every few minutes, until all the moisture from the mushrooms has evaporated and everything has browned nicely, about 10–12 minutes.
4. Finish by stirring in the apple cider vinegar and tasting. Adjust salt and spice levels as needed. Enjoy while it’s hot!

Notes:

* These can sometimes be harder to find. King oyster mushrooms can be substituted with portobello mushrooms. I’d highly recommend looking for smoked tofu; otherwise, replace it with the firmest tofu you can find and ½ tsp liquid smoke.

** I always recommend using whole spices. I use the same amounts indicated above, but with heaping measurements. For chili peppers, I typically use dried Ancho chiles. I recommend quickly toasting them before grinding.