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.
Pasilla Chile Peppers (2)
in a bowl of warm water to reconstitute the flesh. Remove the stems and seeds when soft.
To make the chorizo flavoring, blend together the reconstituted pasillas with the
Chipotle Peppers in Adobo Sauce (1 can)
Paprika (1/2 Tbsp)
Cayenne Pepper (1/2 Tbsp)
Mexican Chili Powder (1 tsp)
Crushed Red Pepper Flakes (1 Tbsp)
Ground Cumin (1/2 Tbsp)
Ground Ginger (1 tsp)
Ground Coriander (1 tsp)
Ground Cloves (1 pinch)
Salt (1 tsp)
Distilled White Vinegar (1 Tbsp)
Tahini (2 Tbsp)
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.
Meanwhile, make a quick topping by mixing the
Yellow Onion (1/2)
Fresh Cilantro (1/4 cup)
with juice from
and a little salt.
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.
While that cooks, steam the
White Corn Tortillas (6)
in a microwave oven by covering them on a plate and heating them for about a minute.
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.