Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 450grams tofu, firm
- 300grams chestnut mushrooms, finely diced
- 1teaspoons ground coriander
- 1tablespoons cumin
- 2 cloves garlic, peeled and sliced
- 2teaspoons smoked paprika
- 1teaspoons honey
- 1teaspoons chipotle paste
- 2teaspoons soy sauce (reduced salt)
- 12 corn tortillas
- 4tablespoons jalapeno peppers, drained
- 1 large avocado, sliced
- 2 large limes, 1 juiced, 1 sliced into wedges
Description
Grating tofu makes it easy to infuse with flavours and helps it crisp up quickly in the pan to mimic chorizo.
Instruction tip
Add your favourite toppings like chopped coriander, vegan cheeese, shredded lettuce and pico de gallo.
Method
Step 1 of 4
Dry the tofu blocks with kitchen towels and use a box grater to coarsely grate.
Step 2 of 4
Heat half the oil in a large, non-stick frying pan on a medium high heat and add the diced mushrooms. Cook for 5 minutes, add the garlic and cook for 1 minute. Remove from the pan and set aside.
Step 3 of 4
Add the remaining oil and grated tofu to the pan and cook for 8-10 minutes until browned and crisp. Stir in the mushrooms, spices, honey, chipotle paste, soy sauce and 4 tablespoons of water. Cook for 2 more minutes to absorb.
Step 4 of 4
Mash the avocado in a small bowl with the lime juice. Warm the tortillas, spread with avocado, top with tofu chorizo and jalapenos and serve with lime wedges.
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