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RECIPE
19 INGREDIENTS8 STEPS40MIN

Tofu Chorizo ("Soyrizo") Tacos

4.0
10 Ratings
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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.
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Tacos are a great Chicago immigrant food. Chicago is 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! (Partnership with Panasonic)
40MIN
Total Time

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.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
1 block
(14 oz)
Extra Firm Tofu
1/4 cup
Chopped  Fresh Cilantro
1 Tbsp
to taste
(optional)

Taco Seasoning

2
Dried Pasilla Chile 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
Ground Coriander
1 pinch
Ground Cloves
1 tsp
1 Tbsp
Distilled White Vinegar
2 Tbsp
Tahini
or Peanut Butter

Others

6
White Corn Tortillas
1/2
Yellow Onion , diced

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Nutrition Per Serving

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CALORIES
581
FAT
23.2 g
PROTEIN
29.8 g
CARBS
67.3 g

Author's Notes

Makes about 6 tacos.

Cooking Instructions

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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 Chile 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), Ground 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 Panasonic Microwave Oven 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) to help cut a little bit of the heat. Cooking results may vary depending on microwave oven used.

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Nutrition Per Serving
Calories
581
% Daily Value*
Fat
23.2 g
30%
Saturated Fat
1.5 g
8%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
67.3 g
24%
Fiber
12.5 g
45%
Sugars
9.7 g
--
Protein
29.8 g
60%
Sodium
2302.8 mg
100%
Vitamin D
--
--
Calcium
558.5 mg
43%
Iron
8.6 mg
48%
Potassium
569.4 mg
12%
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