Tofu Chorizo Tacos
Tofu Chorizo Tacos
For the chorizo
2 blocks (12.3 ounce, 349 g) extra firm silken tofu (see note)
4 tablespoons vegetable oil
1 tablespoon soy sauce (or liquid aminios)
3 tablespoons Hatch Sesame Balsamic sauce
For the dressing
¼ cup plain yogurt
1 tablespoon Hatch Sesame Balsamic sauce
1 lime, juiced
pinch of salt
For the tacos
6 small flour or corn tortillas
2 ripe avocados, sliced, seasoned
½ cup shredded purple cabbage
1 tablespoon chopped cilantro
1 lime, cut into wedges
For the chorizo
2 blocks (12.3 ounce, 349 g) extra firm silken tofu (see note)
4 tablespoons vegetable oil
1 tablespoon soy sauce (or liquid aminios)
3 tablespoons Hatch Sesame Balsamic sauce
For the dressing
¼ cup plain yogurt
1 tablespoon Hatch Sesame Balsamic sauce
1 lime, juiced
pinch of salt
For the tacos
6 small flour or corn tortillas
2 ripe avocados, sliced, seasoned
½ cup shredded purple cabbage
1 tablespoon chopped cilantro
1 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.