RECIPE
19 INGREDIENTS8 STEPS40MIN

Tofu Chorizo ("Soyrizo") Tacos

3.9
9 Ratings
Editor's Choice
Jenessa Gerber
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
Tacos are a great Chicago immigrant food (home to the second largest Mexican population in the states outside of LA) and we are home to some fantastic local products, as a result. In this case the El Milagro tortillas and Supremo queso fresco are made right here in Chicago. Makes about 6 tacos.

40MIN

Total Cooking Time

19

Ingredients
Jenessa’s Dinners offers up healthy, modern twists on traditional recipes from around the world. Inspired by years of travel, Jenessa’s goal is to bring a world of spice and flavor to your kitchen.
Ingredients
US / METRIC
Servings:
2
Serves 2
Taco Seasoning
2
Dried Pasilla Chili Peppers
1/2 Tbsp
1/2 Tbsp
Cayenne Pepper
1 tsp
Mexican Chili Powder
1 Tbsp
Crushed Red Pepper Flakes
1/2 Tbsp
Ground Cumin
1 tsp
1 tsp
Ground Coriander
1 pinch
Ground Cloves
1 tsp
1 Tbsp
Distilled White Vinegar
2 Tbsp
Tahini
Peanut Butter
Others
6
White Corn Tortillas
1/2
Yellow Onion, diced
1/4 cup
Fresh Cilantro, chopped
1 Tbsp
to taste
Other Ingredients
1 block
(14 oz)
Extra Firm Tofu
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Directions

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Step 1
Slice the Extra Firm Tofu (1 block) into about 6 slabs, and pressing the slabs between 4 sheets of paper towel on each side. Let it sit to absorb as much liquid as possible from the tofu.
Step 2
Soak the Dried Pasilla Chili Pepper (2) in a bowl of warm water to reconstitute the flesh. Remove the stems and seeds when soft.
Step 3
To make the chorizo flavoring, blend together the reconstituted pasillas with the Chipotle Peppers in Adobo Sauce (1 can), Paprika (1/2 tablespoon), Cayenne Pepper (1/2 tablespoon), Mexican Chili Powder (1 teaspoon), Crushed Red Pepper Flakes (1 tablespoon), Ground Cumin (1/2 tablespoon), Fresh Ginger (1 teaspoon), Ground Coriander (1 teaspoon), Ground Cloves (1 pinch), Salt (1 teaspoon), Distilled White Vinegar (1 tablespoon), and Tahini (2 tablespoon).
Step 4
Crumble the tofu in a large bowl and coat with about 2/3 of the hot sauce you just made. Let sit for about 15 minutes.
Step 5
Meanwhile, make a quick topping by mixing the Yellow Onion (1/2) and Fresh Cilantro (1/4 cup) with Lemon Juice (1 tablespoon) and a little salt.
Step 6
Sear the tofu in a hot pan until it develops a little crunchy texture. Add the remaining hot sauce throughout the cooking process to keep moist and maintain flavor.
Step 7
While that cooks, steam the White Corn Tortilla (6) in the microwave by covering them on a plate and heating for about a minute.
Step 8
When the tofu is done to your liking you are ready to assemble and enjoy. If you aren't keeping these vegan, add some crumbled Queso Fresco (to taste) or crema to help cut a little bit of the heat.

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