VEGAN CHORIZO
When tofu is crumbled into small bits, combined with umami-rich mushrooms and coated with big-flavor ingredients like chile guajillo, clove and oregano, it becomes a real showstopper. For this soyrizo recipe, the seasonings are similar to those used in Mexican pork chorizo, so use it in dishes where you would normally use the traditional sausage: Serve it as part of a savory breakfast, add it to veggie hash or tuck it inside tortillas for tacos topped with crunchy onion, cilantro, guacamole and lime.
Provided by Jocelyn Ramirez
Categories dinner, weeknight, tacos, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Add the guajillo chiles and chiles de árbol to a heatproof bowl and pour in the 3 cups of boiling water. Allow the chiles to rehydrate for at least 10 minutes, gently pressing a bowl on top to submerge them in the water if needed.
- Once tender, add the chiles to a blender with ½ cup of the soaking liquid. Add the garlic, cumin, paprika, salt, oregano, coriander, clove, cinnamon, liquid aminos and vinegar, and blend for 1 to 2 minutes until completely smooth, stopping to scrape the sides of the blender as needed.
- Combine the crumbled tofu and minced mushrooms in a large bowl. Pour the blended mixture over the tofu and mushrooms, and mix until fully incorporated.
- Add the oil to a large (12-inch) pan over medium heat. Once the oil is hot and shimmering, add the soyrizo mixture.
- Cook for 20 minutes until the mixture begins to sear and lightly brown, stirring occasionally and scraping the bottom of the pan. The liquid from the tofu and mushrooms should be mostly absorbed.
- Serve as taco filling with diced onion, minced cilantro, guacamole and lime, or add to your favorite dishes that call for chorizo. Keep refrigerated for up to a week in an airtight container.
TOFU 'CHORIZO'
Crumble the tofu as if it were ground or coarsely chopped, then cook it until the water is driven out and you get a result which is very similar to ground meat and which takes on the flavor of whatever was cooked with it.
Provided by Mark Bittman
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.
- Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 448 milligrams, Sugar 1 gram
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love