Chorizo Tofu
I love you guys. You know I mean that.
But… if you’re still scared of tofu then I have some tough love for you. The problem isn’t with tofu. The problem is with you. You just don’t know how to cook it! And that’s ok. No one every taught you. I’m going to help you out. Here’s a good recipe to help you become friends. There are so many tasty spices that you can’t taste any of the tofu, and the cooking process is very forgiving.
This chorizo tofu is literally just crumbled tofu (that has been pressed first- which gets a lot of the moisture out) that is cooked down with a bunch of spices, garlic, sugar and vinegar. You can use this mixture in tacos, in dips, in scrambles… I know you’ll like it!
Have fun!
- 14 oz block extra firm tofu, pressed for 1 hour
- 3 Tbsp chili powder (like ancho)
- 2 tsp kosher salt
- 5 cloves garlic, peeled and grated on the microplane or finely chopped
- 1/2 tsp cayenne powder
- 1 tsp oregano
- 2 tsp paprika
- 1 tsp coriander
- 1 tsp cumin
- 2 tsp brown sugar
- 3 Tbsp cider vinegar
- 3 Tbsp oil of choice
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Cut tofu in half lengthwise (hamburger style) and press between two towels with something heavy on top (I use my dutch oven). Let press for about 45 minutes to an hour to get a bit of the moisture out.
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Once the tofu has pressed, crumble it into a medium bowl using your hands. Add the spices, garlic and vinegar and stir to combine well.
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Heat a cast iron pan over medium high heat and add oil. When oil has coated the bottom of the pan (add more if necessary) add the tofu mixture and cook undisturbed for a few minutes and then stir, trying to turn everything over to cook on the other side.
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Cook 15 minutes or so stirring occasionally until a lot of the moisture has been released from the tofu and the mixture starts to crisp up, the garlic is cooked and the spices are fragrant.
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Use the tofu in tacos, scrambles, dips etc...
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