Best Tofu And Soyrizo Pasta Recipes

TOFU 'CHORIZO'

Tofu 'Chorizo' image

Crumble the tofu as if it were ground or coarsely chopped, then cook it until the water is driven out and you get a result which is very similar to ground meat and which takes on the flavor of whatever was cooked with it.

Provided by Mark Bittman

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 tablespoon garlic, chopped
Salt and ground black pepper
2 blocks firm tofu
1 tablespoon chili powder
1 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon cider vinegar
Chopped fresh cilantro for garnish
Chopped scallions for garnish

Steps:

Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.
Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 448 milligrams, Sugar 1 gram

TOFU SCRAMBLE WITH SOYRIZO

Tofu Scramble With Soyrizo image

I was looking for something different and tasty for breakfast but didn't want to eat eggs. So I came up with this recipe. It's very filling but not overly spicy. If you like more heat add some hot sauce to it. This would be really good wrapped in a tortilla served with some salsa on the side.

Provided by Chef Joey Z.

Categories Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion (chopped)
1/2 sweet bell pepper (diced)
1 (14 ounce) package extra firm tofu (drained)
12 ounces vegetarian sausages (I used soyrizo meatless)
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried parsley
1 tablespoon soy sauce
2 tablespoons nutritional yeast
1/2 teaspoon turmeric (optional)

Steps:

Crumble the tofu into large pieces. Remove the soyrizo from its clear wrapper and mix one of the sausages with the tofu. I found one link is plenty here.
Chop up the onion and bell pepper and saute it with the tofu/soyrizo mixture for about 5 minutes. Stir this frequently as it may stick and add a bit more oil if you want.
Warm your tortilla if using and then spread the tofu/soyrizo mixture on the tortilla. Fold up and enjoy.
You can also wrap the tortillas up in tin foil and keep warm, this will soften the tortilla.
Serve with your favorite salsa.
Ole!

VEGAN CHORIZO

Vegan Chorizo image

When tofu is crumbled into small bits, combined with umami-rich mushrooms and coated with big-flavor ingredients like chile guajillo, clove and oregano, it becomes a real showstopper. For this soyrizo recipe, the seasonings are similar to those used in Mexican pork chorizo, so use it in dishes where you would normally use the traditional sausage: Serve it as part of a savory breakfast, add it to veggie hash or tuck it inside tortillas for tacos topped with crunchy onion, cilantro, guacamole and lime.

Provided by Jocelyn Ramirez

Categories dinner, weeknight, tacos, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

7 large guajillo chiles, destemmed, deseeded and rinsed
2 chiles de árbol, destemmed, deseeded and rinsed
3 cups boiling water
2 large garlic cloves
2 tablespoons ground cumin
1 tablespoon paprika
3/4 teaspoon ground coriander
1/2 teaspoon ground clove
1/2 teaspoon ground cinnamon, preferably Ceylon
1 teaspoon dried oregano
1 tablespoon apple cider vinegar
2 tablespoons liquid aminos, soy sauce or tamari
2 teaspoons kosher salt (Diamond Crystal)
15 1/2 ounces firm tofu, patted dry and crumbled
10 ounces shiitake or cremini mushrooms, trimmed and finely minced (about 3 cups)
1/2 cup neutral oil, such as grapeseed

Steps:

Add the guajillo chiles and chiles de árbol to a heatproof bowl and pour in the 3 cups of boiling water. Allow the chiles to rehydrate for at least 10 minutes, gently pressing a bowl on top to submerge them in the water if needed.
Once tender, add the chiles to a blender with ½ cup of the soaking liquid. Add the garlic, cumin, paprika, salt, oregano, coriander, clove, cinnamon, liquid aminos and vinegar, and blend for 1 to 2 minutes until completely smooth, stopping to scrape the sides of the blender as needed.
Combine the crumbled tofu and minced mushrooms in a large bowl. Pour the blended mixture over the tofu and mushrooms, and mix until fully incorporated.
Add the oil to a large (12-inch) pan over medium heat. Once the oil is hot and shimmering, add the soyrizo mixture.
Cook for 20 minutes until the mixture begins to sear and lightly brown, stirring occasionally and scraping the bottom of the pan. The liquid from the tofu and mushrooms should be mostly absorbed.
Serve as taco filling with diced onion, minced cilantro, guacamole and lime, or add to your favorite dishes that call for chorizo. Keep refrigerated for up to a week in an airtight container.