Tofu Chorizo Recipe - The Washington Post

August 2024 · 2 minute read
Democracy Dies in Darknessclock40 minscourseMainStart CookingComment on this storyAdd to your saved recipesBy Joe Yonan

With the right seasonings, tofu can convincingly play the part of fresh Mexican chorizo: spicy, crumbly, a little oily and full of deep flavor. Use it in tacos, burritos, tostadas, tamales and as a salad topper, or anywhere else you want a hit of flavorful vegan protein.

Storage: Refrigerate for up to 2 weeks or freeze for up to 3 months.

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Ingredients

measuring cup

Servings: 8-10 (makes about 2 1/2 cups)

Directions

Time Icon Total: 40 mins

  • Step 1

    Spread a clean dish towel on your countertop, and line it with paper towels.

  • Step 2

    Cut the tofu into 8 equal slabs and lay them in a single layer on the paper towels. Cover with another layer of paper towel and another clean dish towel. Use your palms to press down firmly on the tofu to extract as much moisture as possible. (Don't worry if the tofu breaks or crumbles.)

  • Step 3

    Working over a medium bowl, tear the tofu into small pieces and squeeze them between your fingers to crumble into small pieces. Stir in the vinegar and garlic.

  • Step 4

    Use kitchen scissors to cut open the chiles; discard the stems and seeds. Cut the chiles into 1/2-inch pieces and place them in a food processor or a designated spice grinder. Add the chili powder, salt, black pepper, oregano, cumin, coriander and cloves; pulse to form a finely ground spice mixture. Stir all of it into the tofu until well incorporated.

  • Step 5

    Heat a large skillet over medium-high heat, then pour in the oil. Once it shimmers, stir in the tofu mixture and cook, stirring and occasionally scraping the bottom of the pan, until the mixture becomes dark brown and crispy in parts, 12 to 15 minutes. The tofu chorizo can be used right away, or chilled for long-term storage.

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    Nutritional Facts

    Per 1/4-cup serving

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Roberto's New Vegan Cooking," by Roberto Martin (Da Capo Press, 2015).

    Tested by Joe Yonan and Anna Rodriguez.

    Published September 26, 2017

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