Tofu Chorizo Tacos For the chorizo2 blocks (12.3 ounce, 349 g) extra firm silken tofu (see note)4 tablespoons vegetable oil1 tablespoon soy sauce (or liquid aminios)3 tablespoons Hatch Sesame Balsamic sauce For the dressing¼ cup plain yogurt1 tablespoon Hatch Sesame Balsamic sauce1 lime, juicedpinch of salt For the tacos6 small flour or corn tortillas2 ripe avocados, sliced, seasoned½ cup shredded purple cabbage1 tablespoon chopped cilantro1 lime, cut into wedges Note: Freeze the tofu, I throw all my tofu in the freezer the day I buy it, and pull it out when I need it for a recipe. Thaw the tofu to room temperature. Preheat the oven to 375° F. Line a large rimmed baking sheet with parchment paper. Place the tofu blocks on a plate lined with thick kitchen towels. Squeeze the liquid out of the tofu, pressing firmly. In a medium bowl, whisk together the oil, soy sauce, and Hatch Sesame Balsamic sauce. With your hands, crumble the tofu into the sauce bowl, stir with a fork until evenly combined and crumbled. Spread the tofu crumbles evenly over the baking sheet. Stir every 10 minutes, until tofu browns and crisps, as little or as much as you like it, about 30-40 minutes. While the tofu is baking whisk together the dressing. Char the tortillas on both sides over an open flame. Smash the avocado onto the tortilla, top with chorizo, drizzle with sauce, serve with cabbage, cilantro, and lime wedges on the side.
