Recipe by Chef Edlear
I've found that the flavor of chorizo is mostly in the seasoning. Using an assortment of strong seasonings creates that intense flavor, and the long cooking provides the chewy texture. You need a decent food processor for this recipe. This recipe is from The Complete Vegan cookbook, one of my favorite resources.
- 1 lb firm tofu
- 3 large dried ancho chiles
- 4 garlic cloves
- 1 tablespoon dry oregano
- 2 teaspoons mild paprika
- 1 1⁄2 teaspoons cumin seeds
- 1 teaspoon salt
- 1⁄8 teaspoon dried red pepper flakes
- 4 whole cloves
- 1⁄2 inch piece cinnamon stick
- 2 tablespoons apple cider vinegar
- 3 tablespoons peanut butter
- 1 1⁄4 cups vegetable stock
Directions See How It's Made
- Press the tofu; slice the block of tofu into 1/2 inch slices, and lay them out on a clean dish towel. Cover with another clean towel, and place a large baking sheet on top. Weight the sheet down with a large can or two, and leave tofu to drain for an hour.
- Heat a large cast iron skillet over medium high heat. Tear the chiles into large pieces, discarding the stems and most of the seeds.
- Toast the chile pieces in the hot skillet, pressing down on them occasionally They will blister and turn a lighter shade.
- When the chiles are toasted, place them in a food processor along with the garlic, oregano, paprika, cumin seeds, salt, pepper flakes, cloves, and cinnamon stick. Process until this is all finely ground.
- Add the vinegar, peanut butter and 1/4 cup of the vegetable stock and process until smooth. Add the rest of the vegetable stock. Transfer this mixture to a saucepan, and place over medium high heat.
- Crumble the drained tofu into the saucy mixture and turn the heat down to medium low. Cook over medium low heat until fairly dry and crumbly looking, at least 20 minutes. Stir frequently, this can stick.
- Use immediately or store in the refrigerator for up to a week.