No Meat, No Problem — Plant-Based Picadillo

This plant-based take on a Mexican picadillo trades the traditional ground meat for a deeply savory mix of mushrooms, tofu and chickpeas, simmered with tangy tomatillos, poblano chile and scallions until everything melds into a rich, comforting hash. A box grater gives the tofu a ground-meatlike texture that crisps beautifully in the pan, while the tomatillos add a tart freshness that keeps each bite lively and light. This weeknight-friendly dish is flavorful and deeply satisfying — especially when served alongside rice and beans or made into tacos or burritos. Make a double batch and freeze the leftovers: This is the kind of comfort food whose flavor gets better with time.

Chickpea Picadillo

Ingredients:

• 6 tablespoons extra-virgin olive oil

• 8 ounces mushrooms (such as cremini),