Tofu Chorizo Recipe

Press and crumble tofu

Unwrap the 14 oz extra-firm tofu and press it to remove excess water: wrap in clean kitchen towels or paper towels and place a heavy skillet or a few cans on top for 15–20 minutes. After pressing, use your hands or a fork to crumble the tofu into bite-sized, crumb-like pieces (roughly the texture of ground meat).

Make the chorizo spice marinade

In a bowl, combine 2 tbs smoked paprika, 1 tbs chili powder, 1 tsp ancho/chipotle powder, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp garlic powder, 1 tsp onion powder, 2 tbs soy sauce, 1 tbs olive oil, 1 tsp apple cider vinegar, 1 tsp maple syrup, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until smooth.

Marinate the tofu

Add the crumbled tofu to the spice marinade and toss gently until evenly coated. Let sit for at least 10 minutes; for deeper flavor refrigerate covered for 30–60 minutes. If marinating longer, stir occasionally so tofu absorbs flavors evenly.

Cook tofu chorizo

Heat a large nonstick or cast-iron skillet over medium-high heat and add 1 tsp olive oil. Add the marinated tofu in a single layer and cook, undisturbed, 3–4 minutes to brown slightly, then stir and continue to cook for another 6–8 minutes until most moisture evaporates and tofu is well browned and slightly crisp in spots. Taste and adjust salt or heat if needed. Keep warm.

Parboil (recommended) — place the cut potatoes (about 1 lb) in a pot of salted cold water. Bring to a simmer and cook 6–8 minutes until just tender but still holding shape. Drain and let steam-dry for a few minutes.

Season and grill or roast — toss the parboiled potatoes with 2 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt and 1/4 tsp black pepper. For grilling: preheat grill to medium-high and place potatoes on a tray or in a grill basket; grill 8–10 minutes, turning occasionally, until golden and crisp. For oven: spread on a baking sheet and roast at 425°F (220°C) for 20–25 minutes, flipping halfway, until browned and crisp. If using a skillet, cook in 1 tbsp oil over medium-high heat until crusted, about 10–12 minutes.

Finish potatoes — transfer to a plate and keep warm until assembly. If desired, squeeze a little lime over them for brightness.

Soak cashews — place 3 oz raw cashews in a bowl and cover with hot water for 20–30 minutes to soften. Drain before blending.

Blend crema — in a blender or food processor add the soaked cashews, 1/2 cup water, 2 tbs fresh lime juice, 1 tsp minced garlic, 1/2 tsp salt and 1/2 tsp maple syrup. Blend on high until completely smooth, about 1–2 minutes. Add up to 2 tbs additional water to reach a pourable, drizzle-able consistency. Taste and adjust lime or salt.

Make pickling brine — in a jar or small bowl combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt; stir until sugar and salt dissolve.

Pickle onions — place thinly sliced red onion in a jar or bowl and pour the brine over them, pressing to submerge. Let sit at room temperature for at least 15 minutes. For best flavor, refrigerate 30 minutes to 2 hours. These will keep refrigerated for up to 2 weeks.

Assemble plates — divide the grilled potatoes between 4 servings (or 2–3 for heartier portions). Top potatoes with a generous portion of the tofu chorizo (about 1/4 of the tofu mixture per serving).

Add crema and pickles — drizzle or dollop cashew crema over the tofu and potatoes. Scatter pickled red onions on top.

Finish — sprinkle chopped cilantro, add lime wedges and optional hot sauce at the table. Serve immediately while potatoes and tofu are warm.