Tofu Chorizo Tacos (Vegan)

Ingredients

• 600 gextra-firm tofu, extra-firm
• 2½ tspsmoked paprika
• 1½ tspchili powder
• 1½ tspground cumin
• 1 tspdried oregano
• 1 tbspapple cider vinegar
• 2½ tsplow-sodium soy sauce
• 1¼ tbspcanola or avocado oil
• 12small corn tortillas
• 1avocado
• ½medium red onion
• 120 gsalsa
• 6 gfresh cilantro

Method

1. Pat the tofu dry and crumble it into small pieces.

2. Heat the oil in a large non-stick skillet over medium-high heat until shimmering.

3. Add the tofu and fry, stirring every 2 minutes, until golden and slightly crisp, about 8 minutes.

   8 min timer

4. Add the smoked paprika, chili powder, cumin, oregano, apple cider vinegar and soy sauce and cook for 2 minutes more, stirring, until the tofu is deep red and dry.

   2 min timer

5. Warm the corn tortillas in a dry skillet over medium-high heat for 20 to 30 seconds per side. Dice the red onion.

6. Fill the tortillas with tofu chorizo, sliced avocado, red onion, salsa and cilantro.

Storing and reheating

The filling keeps 4 days.