Chorizo Mushroom and Tofu Tacos

May 2, 2023 | Dinner, Entree, Lunch, Main Dish | 0 comments

Chorizo Mushroom and Tofu Tacos

This recipe is so versatile! You can use this filling for tacos, burritos, quesadillas, tostadas or nachos. It would also be a great salad, potato or nacho topping. It is also freezer friendly, so make a double batch for future use!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, Entrees, Lunch, Main Course
Cuisine: Latin Inspired, Mexican
Diet: Diabetic, Gluten Free, Vegan, Vegetarian
Keyword: 30 minutes or less, burritos, chorizo, mushrooms, quick and easy, taco filling, vegan chorizo
Servings: 4 Servings
Author: Denise Balistrieri

Equipment

  • Tofu Press
  • Small Mixing Bowl
  • Large Saute Pan

Ingredients

Chorizo Seasoning

  • 1 TBSP Chili Powder
  • 2 tsp Smoked Paprika
  • 1 ½ tsp Garlic, granulated
  • 1 tsp Sweet Paprika
  • 1 tsp Onion, granulated
  • 1 tsp Oregano
  • ½ tsp Cumin, ground
  • ½ tsp Thyme, dried
  • ¼ tsp Cayenne Pepper (adjust to desired level of heat)

Mushroom and Tofu Filling Ingredients

  • 1 Pkg Tofu, Extra Firm-drained and pressed (I use chickpea tofu for soy free)
  • 1 8 oz pkg Mushrooms, diced
  • 1 C Salsa of choice
  • 4 TBSP Chorizo Seasoning (see above)
  • 1-2 TBSP Apple Cider Vinegar

Optional Toppings or Add ins

  • 1 med Potato, prebaked, cooled and diced (this adds volume, may need a bit more salsa)
  • Avocado, sliced or diced
  • Diced Onion or thinly sliced scallions
  • Jalapeno peppers, sliced
  • Red Cabbage, thinly sliced
  • Vegetable Cheeze Sauce

Instructions

  • Drain and press the tofu for about 10-15 minutes.
  • While the tofu is being pressed, add all of the chorizo seasoning ingredients to a small mixing bowl and whisk to combine. Set aside.
  • Heat a large saute pan over medium heat. When the pan is heated, add the diced mushrooms. Cook for about 5 minutes, mixing often to prevent burning. Cook until the mushrooms have softened.
  • Crumble the tofu into the sautee pan. Sprinkle the chorizo seasoning over the top. Gently mix until all of the seasoning is incorporated with the mushrooms and tofu. Be sure to mix often to prevent burning. You can add a bit of water or vegetable broth to prevent the filling from sticking to the pan as well.
  • Add the salsa, mix to combine and cook for 1-2 minutes more.
  • Add the apple cider vinegar. Mix to combine and cook about 1 minute more.
  • The mixture is now ready to serve!

This recipe is so versatile! You can use this filling for tacos, burritos, quesadillas, tostadas or nachos. It would also be a great salad, potato or nacho topping. It is also freezer friendly, so make a double batch for future use!