Sign up
Melanie uses Corkboard to share and discover.
Share what's important to you.
Username:
Password:
Forget your credentials?
Report as inappropriate
Posted by
Melaniemelanie's photo

Homemade Vegan Chorizo

November 19, 2015     Views 1,080     Grabbed 1     Grab    
   4 likes      


Homemade Vegan Chorizo

Visit Website

Ingredients:

1 block (12oz.) Tofu, extra firm
½ lb. Mushrooms, finely chopped
6 ea. Chile guajillo, dried, seeded
2 ea. Chile ancho, dried, seeded
4 ea. Chile de arbol, dried
4 ea. Garlic, cloves
1 tbsp. Oregano, dried
½ tsp. Cumin, ground
2 ea. Cloves, whole
1 tbsp. Paprika, ground
½ tsp. Coriander, ground
¼ cup Apple cider vinegar
2 tbsp. Vegetable oil (optional)

Preparation:

Remove tofu from package and place in between to small plates. p Place a can on top of the plates and leave like this for 30 min.

Bring a small pot of water to a boil. Remove the stems and seeds from the chiles and drop them into the water. Turn heat down to the lowest setting and let the chiles sit in the water for 10 min.

Remove the chiles from the water and place in blender. Reserve ½ cup of the chile soaking liquid.

Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and ¼ cup of soaking liquid to the blender and process until smooth. If necessary add the remaining ¼ cup of the soaking liquid.

Season chile mixture with salt and pepper and pass through a fine strainer. Set aside.

Drain the water from the tofu and crumble with your hands into a large bowl. Pour half of the pureed chile mixture unto the tofu and stir to distribute it evenly. Set aside.

Heat a large sauté pan to high heat and add 1 tbsp. of oil. Once the oil is hot add the finely chopped mushrooms and continue to cook until the mushrooms begin to brown, about 6-7 min.

Lower heat to medium-low and pour in the rest of the chile mixture. Stir and continue to cook for 3-4 minutes, until the mushrooms begin to absorb the chile mixture. Remove from pan and place in a large bowl.

Heat a non-stick sauté pan set to medium heat, add 1 tbsp. of oil. Add the tofu mixture and continue to cook until the liquid begins to evaporate and tofu becomes crispy, 7-8 minutes. You can make the tofu as crispy as you like. (Be careful not to overcrowd the pan or the tofu will never get crispy.)

Pour cooked tofu mixture into the bowl with the mushrooms and mix well to combine. Adjust seasoning.

Chef Notes:

The finished chorizo will keep in your fridge for 3 days. You can add it to your tofu scramble, tacos, tortas, sopes, etc. To increase the spiciness add more chile de arbol.

Yield: 2.5 cups (11 oz)
Time: 50 min.


Comments Comments
appscopeduserid332470457129145's photo

This looks yummy, Thank you for sharing


Comments Post a comment



CORKBOARD
Home
How Corkboard Works
Corkboard.it Bookmarklet
Site Map
Contact
Find us on Google+
DISCOVER
What's new
Personalized Postings
Popular Postings
New Corkboards
Sponsored Postings
MOBILITY
Corkboard Mobile
iPhone App
Mobile site
Map it Out!
LEGAL
Terms of Use
Privacy Policy
Copyright
Playing nicely
© 2008-2019 Corkboard LLC. All rights reserved.