Tofu Chorizo Sausage Food

VEGAN TOFU CHORIZO

Steps:

• Chop the tofu and use a fork to crumble it into bite-sized pieces.
• Heat some water or oil in a skillet and cook the tofu over medium-high heat for about 5 minutes or until it starts to golden brown. Stir occasionally.
• Add the rest of the ingredients, stir and cook over medium-high heat for another 5 to 10 minutes or until tofu is ready. Feel free to omit the wine, but the cooking time may vary a little bit (tofu will be ready sooner). Chorizo will be tastier if you add the wine though.
• Serve immediately or keep leftovers in a sealed container in the fridge for 4 to 5 days.
• Use this vegan chorizo tofu to make dishes like vegan chorizo and potato tacos, vegan chorizo queso dip, vegan spanish tofu scramble with potatoes and chorizo, simple vegan spanish rice with chorizo, vegan mexican style potatoes with chorizo or any recipe that calls for chorizo.

EASY TOFU CHORIZO

Steps:

• In a small bowl combine the ingredients for the spice blend and set aside. It makes about ¼ cup, or 4 tablespoons. You may or may not decide to use all of it, depending on the desired level of spiciness and flavor.
• Preheat a large saute pan over medium heat. Add the oil. Once hot, add 3 to 3 1/2 tablespoons of the spice blend directly to the oil, and stir for about 30 seconds. Add the tomato paste, and stir to combine.
• Crumble the tofu into the pan. Stir and cook just until it begins to brown. Use a large spoon to break tofu into even smaller pieces while cooking. Add the almond flour, stir, and cook for about 1 minute to toast the almonds. Drizzle with apple cider vinegar, and stir to combine. Taste and adjust seasonings, adding more of the spice blend if desired. Remove from heat.
• Use in your favorite dish or let cool, then store in an airtight container in the refrigerator for up to 5 days.

TOFU 'CHORIZO'

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.
• Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.

VEGETARIAN PIRI PIRI CHORIZO BAKE

Steps:

• Preheat oven to 350°F
• First, cook the sweet potatoes. Peel the sweet potatoes and cut them into 3/4-inch cubes.
• Cut the bell peppers in half, cut out the stems and seeds, and cut the flesh into 3/4-inch cubes, then put them in the roasting pan. Use the back of a knife to lightly crush the 3 garlic cloves and add them to the pan. Drizzle with a little olive oil and sprinkle with salt and pepper. Add the sweet potatoes to the peppers and put the pan in the oven for 10-15 minutes, until the peppers have small black patches on the skins.
• Meanwhile, cut up store-bought sausages into bite-sized pieces and cook following the instructions on the package.
• To make the piri piri sauce, peel and roughly chop the onion and garlic. Cut the bell pepper in half and cut out the stem and seeds. Rip the stems from the chiles, cut them in half lengthwise, and remove the seeds if you prefer a milder sauce. Put the onion, garlic, pepper, and chiles in the blender with the paprika, oregano, red wine vinegar, and basil. Grate in the zest of the lemon, then cut it in half and squeeze in the juice, catching any seeds. Add a drop of water and blend to a smooth paste. Taste and adjust the seasoning, if necessary.
• Remove the roasting pan from the oven. Transfer the sausages and piri piri sauce to the pan and mix everything together. Add the cherry tomatoes and put the pan back in the oven for 15 minutes, until the potatoes and peppers are cooked and the sauce is piping hot.
• Heat the rice or cook it following the instructions on the package.
• Pluck the leaves from the cilantro and discard the stems. Coarsely chop the leaves and sprinkle them over the vegetables.
• Serve with rice.

TOFU CHORIZO " SAUSAGE"

Steps:

• Press the tofu; slice the block of tofu into 1/2 inch slices, and lay them out on a clean dish towel. Cover with another clean towel, and place a large baking sheet on top. Weight the sheet down with a large can or two, and leave tofu to drain for an hour.
• Heat a large cast iron skillet over medium high heat. Tear the chiles into large pieces, discarding the stems and most of the seeds.
• Toast the chile pieces in the hot skillet, pressing down on them occasionally They will blister and turn a lighter shade.
• When the chiles are toasted, place them in a food processor along with the garlic, oregano, paprika, cumin seeds, salt, pepper flakes, cloves, and cinnamon stick. Process until this is all finely ground.
• Add the vinegar, peanut butter and 1/4 cup of the vegetable stock and process until smooth. Add the rest of the vegetable stock. Transfer this mixture to a saucepan, and place over medium high heat.
• Crumble the drained tofu into the saucy mixture and turn the heat down to medium low. Cook over medium low heat until fairly dry and crumbly looking, at least 20 minutes. Stir frequently, this can stick.
• Use immediately or store in the refrigerator for up to a week.

16 OF THE BEST CHORIZO RECIPES

Steps:

• Choose your favorite dish!
• Prepare ingredients according to the recipe.
• Be ready in 30 minutes or less!