Taco Recipes with Soy Chorizo
Taco Tuesday Taco Recipes with Soy Chorizo! Easily made with tofu and walnuts to spice things up.
Who doesn’t love a good taco Tuesday?! I know it’s one of my favorite days of the week! I could eat tacos for breakfast, lunch and dinner on a Tuesday.. and to be honest sometimes I do. If you aren’t that die hard these recipes with soy chorizo for taco Tuesday may not make you as happy as it makes me. BUT I can promise you’ll enjoy the flavor, texture and tacos you decide to make with it. Ready to get started? Let’s start cooking!
This recipe is all about the unique mix of spices. I also tried to give the texture a bit of a crunch to avoid the mush by using walnut as well. But between the spices, the hot sauce and the maple syrup your taste buds are certainly in for a wonderful treat!
Here’s what you’ll need to make this recipe:
- Extra firm tofu (preferably pressed and drained)
- Chili powder
- Smoked paprika
- Cayenne pepper
- Ground cumin
- Apple cider vinegar
- Maple syrup
- Frank’s Red Hot Sauce
- Olive Oil
As I have made recipe after recipe for the Kitchen Dance Partii I have realized one of the BEST things I can do is gather all of my ingredients, measure and then start cooking. I know it sounds like kind of a pain but it really is truly time saving as you begin cooking. One of the things I love about cooking is balancing/juggling all of the different tasks – especially when you’re making a full course meal. This helps tremendously with that. Alright, now that you have the ingredients all pulled it’s time to start cooking.
Make the Soy Chorizo
It’s best to have pressed as much of the liquid out of the extra firm tofu as possible before crumbling. This ensures you get less of a “mushy” texture. Once all the extra liquid has been drained you can crumble the tofu and add to a warmed, oiled skillet. Additionally, add the chopped walnuts to the skillet and allow the tofu-walnut mixture to heat over medium heat for about 5 to 7 minutes – just until it starts to crisp up.
Then add chili powder, smoked paprika, cayenne pepper and cumin. Stir until spices have coated the tofu-walnut mixture. Continue to gently sauté for an additional 5 – 7 minutes. You’ll notice the spices begin to become fragrant as you cook. Be sure not to burn the spices, adjusting the heat accordingly.
Next add the tamari, apple cider vinegar, maple syrup and hot sauce. Continue to cook for another 3-5 minutes. Again careful not to burn the spices or liquid mixture here. You want to make sure the chorizo is not too dry either.
Lastly, remove from heat and serve with tortillas. Here are some suggested toppings:
- Shredded pickled cabbage
- Chopped potatoes
- Red bell peppers
- Vegan cheese
- Finely diced onions
- Guacamole and more!
Taco Recipes with Soy Chorizo
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