Beefy Crumbles for Mexican Dishes (No-oil)

By the Gracious Vegan

These can be used in tacos, burritos, tostadas, enchiladas, taquitos, or on nachos. They are the ultimate all-purpose ingredient for quick Mexican dishes. The taste-texture combination of mushrooms, walnuts, and tofu makes these crumbles work. Roasting the mixture in the oven deepens the flavors and roasts the spices. Once it’s done, you can use this mixture over the course of a week or so—just reheat as much as you need in the microwave or in a dry skillet. Don’t add water to it or add to wet sauces, since that would separate the spices from the base ingredients.

Makes about 2 cups of crumbles (enough for 8 tacos)

Preheat oven to 400°F and line a sheet pan or cookie sheet with parchment paper or a silicone mat. 

Add the following ingredients to a large skillet or pot. Water-sauté until the liquid released by the mushrooms has evaporated. Turn off heat.  (What is water-sauté?)

• 8 ounces of white button mushrooms, chopped (but not too finely, about 1/4” cubes)

• A quarter of an onion, chopped (about 1/3 cup)

• 1-2 cloves garlic, minced or finely chopped

Add the following ingredients to the skillet or pot and stir everything together. 

• 1 cup well-crumbled extra firm tofu (about 6 ounces) (I use a pastry cutter or potato masher so that the pieces are smaller than green peas)

• 1/2 cup walnuts, finely chopped

• 1 Tablespoon chili powder

• 1 Tablespoon Braggs Liquid Aminos (or 1/2 teaspoon salt)

• 3/4 teaspoon ground cumin

• 3/4 teaspoon smoked paprika

• 3/4 teaspoon dried oregano 

• 1/2 teaspoon regular paprika

• 1/4-1/2 teaspoon red pepper flakes for spiciness (optional)

Spread the mixture out on the parchment paper or silicone mat. Bake at 400° for 15 minutes, then stir or flip the mixture over and bake for another 8-10 minutes or until dark brown but not burned. 

Freezes well.

Timing: About 45 minutes

Gluten-free