If you’re looking for a plant-based alternative to uberflavorful chorizo, we’ve got you covered. You can whip up this make-ahead swap with a block of extra-firm tofu and a box grater. Pile this tofu-rizo onto rice, tacos, pasta, scrambled eggs, or a creamy potato soup.
If you’re not grating your tofu, you’re missing out: First, you don’t need a tofu press or a wad of paper towels to get that sucker dry. Just use your hand to squeeze out whatever water you can; it’s okay if it breaks apart a bit since you’re shredding it anyway. Second, grated tofu crisps up super fast and clings to seasonings and sauces. It’ll work out even better if you store your tofu in the freezer. Freezing will help expel excess liquid, which makes the results even firmer and absorbent to the spice mix.
Tofu Chorizo
Yield: 4 servings
Ingredients:
- 16 ounces extra-firm tofu, drained
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 ¼ teaspoon salt, divided
- 1 teaspoon oregano
- 1 teaspoon sugar
- ½ teaspoon cumin
- 2 tablespoons canola oil
- 1 small onion, finely chopped
- 2 garlic cloves, finely chopped
- ¼ teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 teaspoon soy sauce
- Chopped cilantro and scallions, for garnish
Procedure:
- Using your hands, squeeze the tofu to remove as much water as possible. Using the large holes of a cheese grater, coarsely grate the tofu, then dab the shreds with a clean kitchen towel to remove any remaining water.
- In a small bowl, combine chili powder, smoked paprika, 1 teaspoon salt, oregano, sugar, and cumin.
- In a large skillet over medium-high, heat the oil. Add onion and garlic; sprinkle with ¼ teaspoon salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- Add the grated tofu to the pan and cook for 10 to 12 minutes, stirring and scraping the bottom of the skillet occasionally, until starting to crisp up. Add the spice mix and cook 1 to 2 minutes more, until fragrant. Add the apple cider vinegar and soy sauce. Remove from heat and garnish with cilantro and scallions.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 1 month.
