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Tofu ‘Chorizo’

5.0(1859)

Crumble the tofu as if it were ground or coarsely chopped, then cook it until the water is driven out and you get a result which is very similar to ground meat and which takes on the flavor of whatever was cooked with it.

by Mark Bittman

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Servings

4 servings

Total time

45 min

Calories / serving

315 kcal

Ingredients (11)

serves

2 tablespoons olive oilolive-oil
1 small onion, choppedonion
1 tablespoon garlic, choppedgarlic
Salt and ground black peppersalt-and-pepper
2 blocks firm tofutofu
1 tablespoon chili powderchili-powder
1 teaspoon cumincumin
1/8 teaspoon cinnamoncinnamon
1 teaspoon cider vinegarvinegar
Chopped fresh cilantro for garnishcilantro
Chopped scallions for garnishscallion

Instructions (3 steps)

01Put 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.
02With 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.
03Sprinkle 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.

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Rich recipe — supports nutrition-aware planning.