Caramelized onion and tofu picadillo

Prep time: 15 minutes

Cook time: 10 minutes Makes: about 4 ½ cups Note: You can swap out the tofu with 1 pound ground turkey or pork, browned in a skillet until cooked.

2 tablespoons vegetable oil

1 small (6 ounce) sweet onion, chopped ½ medium-size red bell pepper, seeded and chopped

2 or 3 cloves garlic, minced

1 (6-ounce) can tomato paste

⅓ cup sliced pitted manzanilla or kalamata olives, or a combination

1 tablespoon cider vinegar

1 teaspoon kosher salt

1 teaspoon smoked sweet paprika

½ teaspoon ground cumin

¼ teaspoon dried oregano

¼ teaspoon thyme

Pinch of sugar

Pinch of cinnamon

Pinch of crushed red pepper flakes

1 pound very firm tofu, well-drained 1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add 1 chopped onion; cook and stir until well-browned, about 6 minutes.

2. Stir in ½ chopped bell pepper and 2 to 3 cloves minced garlic; cook 1 minute. Stir in 6 ounces tomato paste, ⅓ cup sliced olives, 1 tablespoon cider vinegar, 1 teaspoon salt, 1 teaspoon smoked paprika, ½ teaspoon cumin, ¼ teaspoon oregano, ¼ teaspoon thyme and a pinch each of sugar, cinnamon and crushed red pepper. Stir in 2 or 3 tablespoons water to loosen the mixture. Remove from heat and cool. (Mixture can be made up to 2 days in advance and stored, covered, in the refrigerator.)

3. Reheat onion mixture if necessary in the skillet. Crumble in the tofu and cook, stirring so the tofu is fully mixed in, until piping hot, about 2 minutes. Taste and adjust seasonings. Use to fill chalupas, sopes or in warm tortillas for a taco filling.