Tacos With Tofu Chorizo and Potatoes

Updated at: Thu, 17 Aug 2023 09:45:29 GMT

Step 1

Make the tofu chorizo: Lay out a clean dish towel on your countertop, and line it with paper towels. Cut the tofu into 8 slabs and lay them in a single layer on the paper towel. Cover with another layer of paper towel and another dish towel. Use your palms to press down hard on the tofu to extract as much moisture as possible. (Don't worry if the tofu breaks or crumbles.)

Step 2

Working over a medium bowl, tear the tofu into small pieces and squeeze them between your fingers to crumble into small pieces. Stir in the vinegar and garlic.

Step 3

Use kitchen scissors to cut open the chilies; discard the stems and seeds. Cut the chilies into 1/2-inch pieces and place them in the bowl of a food processor or a clean spice grinder. Add the chili powder, salt, black pepper, oregano, cumin, coriander and cloves, and process until finely ground. Stir the spice mixture into the tofu until well incorporated.

Step 4

For the tacos: Bring a pot of lightly salted water to boil over medium-high heat; add the potatoes and cook until they are just tender yet still hold their shape, 5 to 7 minutes. Drain.

Step 5

Heat a large, dry skillet over high heat. Cook the tortillas for about 30 seconds per side, transferring them to a tortilla warmer or wrapping in aluminum foil to keep warm while you make the filling.

Step 6

Reduce the heat to medium and add the oil. Add the cooked potatoes and stir to coat. Cook, stirring occasionally, until lightly browned all over, about 15 minutes. Add the tofu chorizo and oregano and cook, stirring, until the mixture darkens, 3 to 5 minutes. Gently smash the potatoes to incorporate with the tofu chorizo, then turn off the heat.

Step 7

Fill each tortilla with about 1/4 cup of the tofu chorizo-potato mixture, a few pinches of cabbage and a few slices of avocado. Top with salsa and serve.

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