Tofu ‘Chorizo’

Excellent as a base for tacos:
bake a sweet potato
cut corn off cob and bake or broil with a little olive oil, then sprinkle with chili powder

spread baked sweet potato on warm tortilla; then spread tofu chorizo and corn on top and add a dollop of avocado

This requires advance planning, but makes the recipe easier. The day before you plan on making tofu chorizo, take the tofu out of the package and put it on a plate. Put the plate in the freezer. Take the plate out of the freezer the next morning. When you get home from work, the tofu will be sitting in a puddle of water and will be spongy. You have a lot less water to cook off and the tofu is easier to crumble.

This was delicious when made following the recipe, but I suggest using the same basic method while adapting the spices/flavors to your tastes.

For instance, I used shallots, garlic, lime juice, and fish sauce, with peanuts, hot peppers, mint and plenty of cillantro to garnish a Thai variation.

I've made it, one way or another, countless times and never tire of it.

For the people who complain this doesn't taste like chorizo--that's not the point. The point is to develop tasty recipes that are healthier. I applaud all the people who added their own touches to make it taste great. Thanks Mark Bittman for the great recipe we can all adjust to fit our own tastes.

Mine ended up slightly dry, so will cut down cooking time just a little next time, but very good! Added a pint of halved grape tomatoes in with the onions/garlic which I think was a good add. The scallions and cilantro added crunch and flavor, don't skip them. Served over rice with a dollop of sour cream mixed in to moisten (I think yogurt would be good too) and will make again. A great weeknight simple meal.

I heeded the other reviewers' comments and amped up the flavor with 1/4 C. chopped sun-dried tomatoes, which gave it a nice depth and sweetness. Also, I was out of chili powder, so substituted paprika (Spanish-style chorizo!) and several generous shakes of Cajun seasoning (tofu andouille!). I used an 18 oz. package of super-firm tofu (from Trader Joe's) and was generous with the olive oil during cooking. I suspect it would have been easier to get the crunchy crust using a cast-iron pan.

I imagine that making this as written would be pretty bland, but this recipe is more so a template than anything else. Freeze then thaw the tofu (I used one 19oz block) first – this will give it a more chewy texture and allow it to release its water much, much faster. I doubled spices, added splashes of soy sauce, mirin, rice wine vinegar, and then two chopped canned chipotle peppers and their adobos sauce. HUGE boost to the flavor, adds incredible spice, sweetness, and acidity.

When you want crumbled tofu that is chewy without having to fry forever, freeze it, defrost it, and squeeze it to get most of the moisture out before crumbling. The tofu absorbs the flavors of whatever it is added to much more quickly and has a nice "chew" without being dry.

To give your tofu a better texture, slice it into three sections, wrap tightly and freeze. Let it thaw out, squeeze out as much water as possible, then crumble it.

This has been in constant rotation - at my kids' request - since I first made it. The one tweak we've noted is that the spices seem to permeate the dish slightly better if added long before the dish is complete. And yes, it does get dry at times but we normally make it into burritos so the other ingredients balance the dryness.

Put some of this hot tofu on top of brown rice, cracked an egg on top; garnished with shallots, half an avocado and Sriracha.

I like to dice mushrooms in a food processor (or the less lazy could dice them with a knife) and throw those in with the shallots. When they are bubbling in their own liquid, I add the tofu (which I pre-dehydrate in the microwave to save time). The mushroom eventually becomes crunchy and caramelized, and adds a rich umami flavor to the dish. I also add several glugs of fish sauce to the whole thing. Delicious!

This can also be prepared using frozen, then thawed tofu (it keeps well in the freezer if it's near the expiration date and you don't have time to cook it).

This is a good base recipe. I added re-hydrated red hatch chiles with the onion and garlic. And I substituted Spanish paprika for the chili powder, i also put in a tablespoon of tomato paste to add depth. It was a little dry so threw in a few splashes of the beer i was drinking, it really helped the tofu soak up the flavors. I would make it again.

Great basic recipe. I’ve been making it for years. Remember to squeeze as much liquid from defrosted tofu. Tofu can then soak up the spices & flavors better. Frozen then defrosted tofu has a different texture than regular tofu. It’s what makes it appear closer to ground beef. I add canned small red beans & crushed tomatoes then simmer slowly. I’ve served this with Portuguese rolls. Corn bread is also a great side dish. Perfect for snowy cold days.