Feel free to use this vegan chorizo taco “meat” on anything from tacos to salads. Or just eat it straight from the pan!
1 block extra firm tofu
1 T canola or vegatable oil
1 tsp kosher salt
1 chipotle pepper, minced fine
1 T adobo sauce (from the can of chipotle peppers)
1 T red wine vinegar
1 T water
2 tsp maple syrup
1 tsp chili powder
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp ground cumin
1/2 tsp dried oregano
Preheat your oven to 350°F.
Drain any water from the tofu, and pat dry with some paper towels. Then crumble the tofu with your hands on a rimmed baking sheet. Drizzle with oil and sprinkle with salt, then toss to coat and spread into an even layer. Bake tofu for 30 minutes.
Stir together the remaining ingredients. Remove the tofu from the oven and drizzle the chipotle mixture all over the tofu, tossing with a spatula to coat. Spread into an even layer and bake for another 15-20 minutes or until just a little crispy at the edges.
Serve in tacos, burritos, on salads, etc.
*Don’t worry about draining the tofu like you would if you were pan frying it. Just give it a good squeeze in three or four paper towels, so most of the exterior moisture is gone.
*Chipotle peppers can be found in a can in the international aisle of most grocery stores. You can save the leftovers, covered in the fridge for up to a month, or the freezer for three months.
Keywords: vegan chorizo, vegan mexican food, oven baked vegan chorizo, vegan tacos