TOFU 'CHORIZO'
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.
Provided by Mark Bittman
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put 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.
- With 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.
- Sprinkle 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.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 448 milligrams, Sugar 1 gram
TOFU SCRAMBLE WITH SOYRIZO
I was looking for something different and tasty for breakfast but didn't want to eat eggs. So I came up with this recipe. It's very filling but not overly spicy. If you like more heat add some hot sauce to it. This would be really good wrapped in a tortilla served with some salsa on the side.
Provided by Chef Joey Z.
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Crumble the tofu into large pieces. Remove the soyrizo from its clear wrapper and mix one of the sausages with the tofu. I found one link is plenty here.
- Chop up the onion and bell pepper and saute it with the tofu/soyrizo mixture for about 5 minutes. Stir this frequently as it may stick and add a bit more oil if you want.
- Warm your tortilla if using and then spread the tofu/soyrizo mixture on the tortilla. Fold up and enjoy.
- You can also wrap the tortillas up in tin foil and keep warm, this will soften the tortilla.
- Serve with your favorite salsa.
- Ole!
ORZO WITH TOMATO AND FRIED TOFU
I'm always on the lookout for a good vegetarian entreé, and since I love orzo and tofu I tried this recipe. My son is not too fond of feta cheese so I left it out of his portion, but the rest of us enjoyed it just as written. Note: after making this a few times I decided to try goat cheese and it was really good -- my son even liked it!
Provided by TasteTester
Categories Low Cholesterol
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Add orzo pasta and cook for about 5 minutes, until tender. Drain.
- Heat olive oil in a large frying pan or wok over medium-high heat. Fry the garlic and green onions for 30 seconds until fragrant. Add the tofu and continue cooking until golden brown.
- Stir in the tomatoes, lemon juice and basil; cook for another minute. Combine with the cooked orzo pasta and season to taste with salt and pepper. Serve with the crumbled feta cheese sprinkled on top.
Nutrition Facts : Calories 367.6, Fat 12.5, SaturatedFat 4.4, Cholesterol 17.8, Sodium 241, Carbohydrate 48.5, Fiber 3.8, Sugar 4.4, Protein 16.6
VEGAN CHORIZO
When tofu is crumbled into small bits, combined with umami-rich mushrooms and coated with big-flavor ingredients like chile guajillo, clove and oregano, it becomes a real showstopper. For this soyrizo recipe, the seasonings are similar to those used in Mexican pork chorizo, so use it in dishes where you would normally use the traditional sausage: Serve it as part of a savory breakfast, add it to veggie hash or tuck it inside tortillas for tacos topped with crunchy onion, cilantro, guacamole and lime.
Provided by Jocelyn Ramirez
Categories dinner, weeknight, tacos, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Add the guajillo chiles and chiles de árbol to a heatproof bowl and pour in the 3 cups of boiling water. Allow the chiles to rehydrate for at least 10 minutes, gently pressing a bowl on top to submerge them in the water if needed.
- Once tender, add the chiles to a blender with ½ cup of the soaking liquid. Add the garlic, cumin, paprika, salt, oregano, coriander, clove, cinnamon, liquid aminos and vinegar, and blend for 1 to 2 minutes until completely smooth, stopping to scrape the sides of the blender as needed.
- Combine the crumbled tofu and minced mushrooms in a large bowl. Pour the blended mixture over the tofu and mushrooms, and mix until fully incorporated.
- Add the oil to a large (12-inch) pan over medium heat. Once the oil is hot and shimmering, add the soyrizo mixture.
- Cook for 20 minutes until the mixture begins to sear and lightly brown, stirring occasionally and scraping the bottom of the pan. The liquid from the tofu and mushrooms should be mostly absorbed.
- Serve as taco filling with diced onion, minced cilantro, guacamole and lime, or add to your favorite dishes that call for chorizo. Keep refrigerated for up to a week in an airtight container.
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- Preheat the oven to 425 ºF. Pour 1 tbsp of olive oil into a rimmed baking sheet and spread to coat.
- Put the tofu cubes in a large mixing bowl and toss with 4 tbsp (1/4 cup) corn starch to fully coat the tofu. Add 1-2 tbsp more corn starch if the tofu still looks damp. Pour in the plant milk and gently stir to coat to make a sticky tofu.
- Mix together the bread crumbs, salt, smoked paprika, granulated garlic, and black pepper in a small bowl. Either dip each of the sticky coated tofu cubes into the bread crumbs and place on the greased baking tray, or for a sloppier coating pour the breadcrumb mixture into the mixing bowl and gently stir to get the tofu mostly coated. Transfer the tofu to a baking tray. Drizzle the remaining 1 tbsp of olive oil over the top of the tofu.
- Bake the tofu for 20-25 minutes flipping after 15 minutes. It's done when crispy! Toast the bread crumbs in a second baking tray for about 10 minutes until crispy and golden.
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5/5 (2)Estimated Reading Time 3 minsServings 4Total Time 25 mins
- Bring a large pot of water to a boil. Add pasta and cook according to package instructions. Reserve 1 cup of pasta water before draining.
- While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add bell pepper & onion and season with oregano & pepper. Sauté for 3-5 minutes.
- Lower heat to medium and add jalapeño, tomatoes, bouillon and kale. Stir to combine and sauté for an additional 5 minutes, stirring frequently.
- Push the veggies to one side and add soyrizo to the empty side of the skillet. Cook for 3 minutes, or until browned. Stir to combine veggies and soyrizo.
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