This tofu giniling, almost like a Filipino-style Picadillo, is cooked with diced potatoes, carrots, raisins, and olives. It’s also perfect with rice for a really satisfying meal.
WHAT IS GINILING?
Giniling is the Filipino word for ground—so think pork giniling (ground pork), which I actually grew up eating. There are many versions of giniling here in the Philippines—from ground pork, beef, chicken—with pork giniling dishes being the most common (especially at home) but I of course made this vegan version using extra firm tofu!
CAN I USE PLANT-BASED GROUND MEAT?
- Yes! If you prefer and have access to it, you can use plant-based ground meat substituted like OmniPork, Beyond Meat, Impossible Foods, etc. instead of tofu for an even ‘meatier’ giniling dish!
INGREDIENTS YOU’LL NEED TO MAKE THIS FILIPINO STYLE PICADILLO
GINILING
- 17.5 oz extra firm tofu see notes
- 2 tbsp neutral oil
- 1 small onion , diced
- 3 cloves garlic , minced
- 1 small carrot , peeled and diced
- 1 small potatoes , peeled and diced
- 6 pieces green olives , I used Castelvetrano olives
- 1/4 cup dry TVP (35 g), see recipe notes in card below
- 1.5 tbsp tomato paste
- 1-2 tbsp soy sauce , adjust to taste
- 2 tsp dark mushroom soy sauce , optional for colour
VEGETABLE BOUILLON/STOCK
- 1 vegan beef bouillon
- 1-1.5 cups hot water to mix with the cube (see notes)
TO FINISH
- 2 tsp sugar to counter acidity from tomato paste
- Ground pepper
PREPARE THE INGREDIENTS
TOFU
- I froze my tofu overnight to create a ‘meatier’ texture since the water inside the tofu expands as it freezes and creates a different texture. This is optional though.If you intend to freeze the tofu, no need to press it. You can freeze it straight in the packaging and be sure to thaw it until it completely softens at room temperature before pressing the tofu.
- To press the tofu, drain any excess liquid from the tofu once taking it out of the packaging. I crumbled the tofu with my hands and then wrapped it in a cheese cloth or thin kitchen towel to squeeze out any water.
HOW TO COOK THIS TOFU GINILING
- Heat a large wok or skillet over medium. Once hot, stir-fry the onions until translucent, around 1 minute. Add in the garlic and stir-fry for 30 seconds. Add in the carrots and allow to cook for 3-4 minutes or until half cooked. Add in the potatoes and olives and cook for 3-4 minutes as well.
- Place the crumbled tofu and dry TVP (if using) into the wok or skillet and then add in the tomato paste, soy sauce, dark soy sauce (if using), and vegetable broth.
- Pan fry crumbled tofu for 10 mins or until it starts to dry up and absorb the broth.
- The key here is to cook the tofu long enough that any excess moisture draws out and it starts to resemble minced meat.
- Allow to cook for a few more minutes or until the potatoes and carrots are cooked through.
- Add some sugar to counter the acidity from the tomato paste and then add some pepper. Season with salt or more soy sauce, to taste, if needed.
HOW DO I ENJOY THIS TOFU GINILING?
- This is best served hot with with some rice.
MORE VEGAN FILIPINO RECIPES YOU MIGHT LOVE:
- Adobo
- Tokwa’t Baboy
- Filipino Kaldereta or ‘Meat’ Stew
- Mushroom Tocino
- Fried Garlic Rice
- Lumpiang Gulay or Fried Vegetable Spring Rolls
- Filipino “Pork” Barbecue
Tofu Giniling (Filipino Style Picadillo)
This tofu giniling, almost like a Filipino-style Picadillo, is cooked with diced potatoes, carrots, raisins, and olives. It’s also perfect with rice for a really satisfying meal. Giniling is the Filipino word for ground—so think pork giniling (ground pork), which I actually grew up eating. There are many versions of giniling here in the Philippines—from ground pork, beef, chicken—with pork giniling dishes being the most common (especially at home) but I of course made this vegan version using extra firm tofu!
Ingredients
- 17.5 oz extra firm tofu see notes
- 2 tbsp neutral oil
- 1 small onion , diced
- 3 cloves garlic , minced
- 1 small carrot , peeled and diced
- 1 small potatoes , peeled and diced
- 6 pieces green olives , I used Castelvetrano olives
- 1/4 cup dry TVP (35 g), see notes
- 1.5 tbsp tomato paste
- 1-2 tbsp soy sauce , adjust to taste
- 2 tsp dark mushroom soy sauce , optional for colour
VEGETABLE BOUILLON/STOCK
- 1 vegan beef bouillon
- 1-1.5 cups hot water to mix with the cube (see notes)
TO FINISH
- 2 tsp sugar to counter acidity from tomato paste
- Ground pepper
Instructions
TOFU
- I froze my tofu overnight to create a ‘meatier’ texture since the water inside the tofu expands as it freezes and creates a different texture. This is optional though.If you intend to freeze the tofu, no need to press it. You can freeze it straight in the packaging and be sure to thaw it until it completely softens at room temperature before pressing the tofu.
- To press the tofu, drain any excess liquid from the tofu once taking it out of the packaging. I crumbled the tofu with my hands and then wrapped it in a cheese cloth or thin kitchen towel to squeeze out any water.
COOKING
- Heat a large wok or skillet over medium. Once hot, stir-fry the onions until translucent, around 1 minute. Add in the garlic and stir-fry for 30 seconds. Add in the carrots and allow to cook for 3-4 minutes or until half cooked. Add in the potatoes and olives and cook for 3-4 minutes as well.
- Place the crumbled tofu and dry TVP (if using) into the wok or skillet and then add in the tomato paste, soy sauce, dark soy sauce (if using), and vegetable broth.
- Pan fry crumbled tofu for 10 mins or until it starts to dry up and absorb the broth.
- The key here is to cook the tofu long enough that any excess moisture draws out and it starts to resemble minced meat.
- Allow to cook for a few more minutes or until the potatoes and carrots are cooked through.
- Add some sugar to counter the acidity from the tomato paste and then add some pepper. Season with salt or more soy sauce, to taste, if needed.
- Serve hot with with some rice. Enjoy!
Notes
TVP/MINCE
- I added some dried TVP or texturised vegetable protein for extra texture and ‘meatiness’ to the dish. This is optional.
- You can opt to add more TVP if you want the texture more apparent.
- I added the dry TVP directly and allowed for this to absorb some of the broth and cook down.
- You will need to add more water/broth/stock if using more TVP.
CAN I USE PLANT-BASED GROUND MEAT?
- Yes! If you prefer and have access to it, you can use plant-based ground meat substituted like OmniPork, Beyond Meat, Impossible Foods, etc. instead of tofu for an even ‘meatier’ giniling dish!
STOCK
- I diluted 1 of Edward & Sons No Beef Cubes in hot water for the stock.
NUTRITIONAL INFO
Serving: 1serving | Calories: 216kcal | Carbohydrates: 19g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 581mg | Potassium: 522mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2187IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 3mg
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