These vegan chorizo tacos are stuffed with a spicy, smoky mix of crumbled tofu and chopped walnuts. They're positively loaded with flavor and super easy to make!
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 garlic cloves, minced
- ¾ cup shelled walnuts, finely chopped
- 1 tablespoon sweet paprika
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ancho chile powder
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper, or to taste (Note 1)
- ½ teaaspoon ground black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 1 (16 ounce/454 gram) package super-firm tofu, crumbled
- 1 (8 ounce/227 gram) can tomato sauce
- 2 tablespoons soy sauce
- 1 tablespoon red wine vinegar
- Salt, to taste
- 12 corn tortillas, warmed in a hot skillet (Note 2)
- 1 cup shredded cabbage
- ¼ cup chopped fresh cilantro
- ½ cup green olives, sliced
- Additional toppings of choice (Note 3)
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Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
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Stir in the garlic, walnuts, sweet paprika, smoked paprika, cumin, ancho chile powder, oregano, cayenne pepper, black pepper, cinnamon, and cloves. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
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Stir in the crumbled tofu, tomato sauce, soy sauce, and red wine vinegar. Bring the liquid to a simmer. Let the mixture cook for about 10 minutes, until the sauce has dried up a bit.
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Remove the skillet from heat and season the mixture with salt to taste.
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Stuff each tortilla with shredded cabbage and the tofu mixture. Sprinkle with cilantro, and top with sliced green olives and toppings of choice.
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Serve.
- If you're not sure how much cayenne pepper to use, skip adding it until the chorizo is almost done cooking, then add a bit at a time until you find the heat level that's right for you.
- To warm your tortillas, place a large skillet over medium heat. Optionally, lightly spritz the tortillas with oil and sprinkle them with salt. Place a few tortillas in the skillet at a time, heating them for a few minutes on each side until they begin to crisp in spots.
- Some good topping options include vegan sour cream, sliced avocado, guacamole, shredded vegan cheese, vegan queso, salsa, hot sauce, or pico de gallo.