Mexican Chorizo Tofu Tacos 🌱
A super tasty take on Mexican chorizo, made vegan with tofu mince and a banging sauce that you can slap on pretty much anything.
Heavy pan or other heavy object
Small blender or pestle and mortar
Two large frying pans or skillets
For the pickled shallots, or get store-bought
- 3 small shallots cut into thin rings
- 3/4 c - 150 ml white wine vinegar or similar
- 3/4 c - 150 ml water
- 1 t - 5 gr salt
- 1 clove garlic smashed and peeled
- 3 black peppercorns
- pinch sugar
For the minced tofu, or get ready-made (vegan) mince
- 9 oz - 250 gr firm tofu get it from an Asian supermarket and thank me later
- 1/2 T - 7 gr corn flour or other starch
- pinch salt
- neutral oil for shallow frying, I use sunflower
For the Mexican chorizo sauce
- 3 T - 45 gr tomato puree
- 2 cloves garlic peeled
- 1 1/2 t - 7.5 gr chili powder
- 1 1/2 t - 7.5 gr smoked sweet paprika
- 1/2 t - 2.5 gr hot paprika or cayenne more if you're nasty
- 1 t - 5 ml red wine vinegar Balsamic will also do
- 1 t - 5 ml tequila omit of dining with minors or people who don't drink alcohol
- 1 t - 5 gr salt
- 1/2 t - 2.5 gr ground black pepper
- 1/2 t - 2.5 gr dried oregano Mexican if you can get your hands on some
- 1 pinch cumin
- 1/4 c - 60 ml olive oil
- 4-8 burrito or taco skins I prefer corn, but you do you
- sunflower oil for shallow frying
- 1 t - 5 gr chili flakes optional
- bunch coriander freshly chopped
- feta crumbed, optional
Pickle the shallots, or get store bought
You can also use store-bought pickles. If you are making these, be sure to make them the night or morning before so the shallots are properly pickled.
Bring 3/4 c - 150 ml white wine vinegar to the boil with equal parts water, 1 t - 5 gr salt and a pinch of sugar.
Place 3 sliced shallots in a small jar, make sure you separate the rings out a little before you do this.
Poor the warm vinegar mixture in with the shallots. Add the smashed clove of garlic and 3 black peppercorns.
Leave to cool on the kitchen counter before moving them to the fridge.
Start the minced tofu, or get ready-made (vegan) mince
You can also use store-bought mince of choice, pick up the process for this from step 3 under the header 'Back to minced tofu'. If you do make your own, make sure you start this part of the recipe about 45 minutes before you want to eat.
Press 9 oz - 250 gr of tofu by placing it between some kitchen towels and placing a heavy object on top for 30 minutes or so.
Now make the sauce so you can mix this in with the warm tofu mince later.
Make the chorizo sauce
In a small blender or pestle and mortar mix together 3 T - 45 gr tomato puree, 2 cloves of garlic, 1 1/2 t - 7.5 gr chili powder or flakes, 1 1/2 t - 7.5. gr sweet smoked paprika, 1/2 t - 2.5 gr hot paprika or cayenne, 1 t - 5 ml red wine vinegar, 1 t - 5 ml tequila (if using), a pinch of cumin and 1/4 c - 60 ml olive oil to a smooth paste.
Back to the minced tofu
Crumble the tofu into a bowl. The pieces should remain of uneven in size and shape, as if you've fried off some actual minced meat in a frying pan.
Thinly coat the crumbled tofu with 1/2 t - 7 gr corn flour and salt generously.
Fry the crumbled tofu in a thin layer of sunflower oil in a (non-stick) frying pan. Do this in batches to avoid overcrowding the pan and ensure crisp. Fry the tofu until golden and partially crisp.
Create your tacos
Fry up 2-4 tortilla skins in a shallow layer of sunflower oil. You should end up with four each. You want the edges to be crisp and the centers to remain kind of chewy. You can spice the oil with some chili flakes while it heats up for added oomph. Salt while draining on some kitchen towels post-fry
Drain the tofu on some kitchen towels and then mix in 2 to 4 T's of the sauce until the tofu is evenly coated.
To compose a taco: place 2 tortilla skins on a plate. Top with a few tablespoons of the tofu mixture. Finish with a generous hand of pickled shallots, some freshly chopped coriander and feta if using.
The chorizo sauce will keep in the fridge in a well-closed container for about a week. Mix it with mayo or stick it on a cheese melt. The possibilities are endless.
The pickled shallots will keep in the fridge in a well-closed container for about a month.