Chorizo Tofu Tacos
Contributed by: BMC Teaching Kitchen
Chorizo-Tofu Tofu - 1 (14 oz) package, extra-firm Oil - 1 Tablespoon, avocado Garlic - 3 cloves, minced Chili-powder - 1 Tablespoon Cumin - 1 teaspoon Cayenne-pepper - ¼ teaspoon Tomato-paste - 2 Tablespoons Tortilla-and-Toppings Tortillas - 6 small, corn Onions - 6 Tablespoons, pickled Avocado - 1 small Lime - 1 medium Coleslaw - ½ cup, premade mix Salsa - ¼ cup Cheese - ¼ cup, shredded
Firmly squeeze tofu to get rid of excess water and pat with a paper towel (don’t worry if it begins to crack or come apart). Add to a bowl.
Heat oil in a large, non-stick skillet over medium-high heat. Crumble the tofu with your fingers into the pan and cook, tossing occasionally, for 5 minutes or until golden brown and crisp around the edges. Using a spatula, break up large pieces.
Add garlic, chilli powder, cumin, cayenne, and tomato paste to the tofu and cook, tossing occasionally, for 5 minutes or until tofu pieces are evenly coated and crisp.
Divide among the 6 tortillas and add your favorite toppings (onions, avocado, lime, coleslaw, salsa, cheese if desired).