I jump at the chance to re-create meats that I used to love in my own kitchen, of course if it is simple. And this one happens to be.
We will be doing chorizo, I mean...fake chorizo, a healthier version but delicious none the less. We will press the liquid from a sliced block of extra-firm tofu, crumble the tofu into small pieces with our fingers and stir in vinegar, garlic and a spice mix made up mostly of ground chilies...hurray! You can save it in the fridge for a week if you want, any time you need some you can fry it up like you would do with Mexican chorizo. It will never be exactly the same, it’s a little drier and finer in texture (all with depend on how much you crumbled it). But combine it with potatoes and stuff it into tacos, the tofu chorizo does just what you want and need: It offers you a cleaner alternative to awesome spicy protein . Just think all the recipes you can add this! Into scrambled eggs, pizza topping, burritos, and quesadillas. So good!
** for clean eating meat eaters or a easier version of this recipe go to the end of the recipe below
Ingredients For the tofu chorizo One 1-pound block extra-firm tofu 1/4 cup apple cider vinegar 4 large cloves garlic, minced 2 dried ancho or negro chilies (they sell them in small plastic bags in the latin seasoning section in your supermarket) 1 tablespoon chili powder 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon dried oregano 1 teaspoon ground cumin 1 teaspoon ground coriander 3 whole cloves or 1/2 teaspoon ground cloves 2 tablespoons of good organic chiplote sauce (or made your own clean version at home, recipe in near future in the blog ) For the tacos Salt 2 medium russet potatoes, peeled and cut into 1/2-inch chunks (1 1/2 pounds total) Twelve 6-inch corn or flour tortillas 1 tablespoon extra-virgin olive oil 1 teaspoon dried oregano Scramble eggs (optional) 3/4 cup store-bought red salsa
Directions For the tofu chorizo: On a clean dish towel on your counter top, lined with paper towels. Cut the tofu into 8 slabs and lay them in a single layer on the paper towel. Cover with another layer of paper towel and another dish towel. Use your palms to press down hard on the tofu to extract as much moisture as possible. (Don’t worry if the tofu breaks or crumbles.) 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. With kitchen scissors cut open the chiles; discard the stems and seeds. Cut the chilies into 1/2-inch pieces and place them in the bowl of a food processor or a clean spice grinder. Add the chili powder, salt, pepper, oregano, cumin, coriander, and cloves; blend until finely ground and stir the spice mixture into the tofu until is all well mix. For the tacos: Boil the potatoes over medium-high heat and cook until they are just tender yet still hold their shape, 5 to 7 minutes. Drain. Heat a large skillet over high heat. Cook the tortillas for about 30 seconds per side, transferring them to a tortilla warmer or wrapping in aluminum foil to keep warm while you make the filling. Reduce the heat to medium; pour in the oil. Once it shimmers, add the cooked potatoes and stir to coat. Cook, stirring occasionally until lightly browned all over, 15 minutes. Stir in the tofu chorizo and extra oregano, salt and cook, stirring, until the mixture darkens, 3 to 5 minutes. Add the 2 tablespoons of chiplote sauce. Gently smash some of the potatoes to incorporate with the tofu chorizo, then turn off the heat.
Fill each tortilla with about 1/4 cup of the tofu chorizo-potato mixture, some of the scrambles eggs. Top with salsa. Serve warm.
*** EXTRA TIP
For those who doesn't have celiac . You can still do the vegetarian version in a very easy way, do everything else as said in the recipe before except just use 2 bags of vegetarian meat fake grounds.
For clean eat meat eaters, just exchange the tofu or the veggie grounds for real clean fatless ground pork!
Enjoy it!
