Tofu Chorizo Recipe
Spiced tofu, spiced rice, kale slaw, hummus, crispy shallots, charred onion aioli, pumpkin seeds
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Ingredients
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Tofu Chorizo
Spiced Rice
Kale Slaw
Crispy Shallots
Charred Onion Aioli
Pumpkin Seeds
Method
Tofu Chorizo
- 1
Prepare the Tofu
Drain the firm tofu and press it to remove excess moisture. Crumble the tofu into a large bowl.
- 2
Mix the Spices
In a separate bowl, combine paprika, cumin, oregano, garlic powder, onion powder, chili powder, salt, and black pepper.
- 3
Spiced Rice
- 4
Rinse the Rice
Rinse the long grain rice under cold water until the water runs clear.
- 5
Cook the Rice
In a saucepan, combine the rinsed rice, vegetable broth, turmeric, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is tender and the liquid is absorbed.
Kale Slaw
- 6
Prepare the Kale
Remove the stems from the kale and chop the leaves into bite-sized pieces.
- 7
Grate the Carrot
Grate the carrot using a box grater or food processor.
- 8
Mix the Slaw
In a large bowl, combine the chopped kale, grated carrot, apple cider vinegar, olive oil, maple syrup, and salt. Toss to combine and let it sit for 10 minutes to soften.
Crispy Shallots
- 9
Slice the Shallots
Thinly slice the shallots.
- 10
Coat and Fry
Toss the sliced shallots in flour and salt. Heat oil in a frying pan over medium-high heat. Fry the shallots until golden brown and crispy, about 3-5 minutes. Drain on paper towels.
Charred Onion Aioli
- 11
- 12
Blend the Aioli
In a blender, combine the charred onion, vegan mayonnaise, garlic clove, lemon juice, and salt. Blend until smooth and creamy.
