Grounded Chow

Tofu Chorizo Torta

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As someone who loves breakfast tacos and sandwiches, I don’t know how I made it this far without making my own chorizo. This chorizo is deliciously spicy and smokey, and so easy to make. No more buying tubes of it from a certain grocery store we all know (and love).

I’ve made this tofu chorizo many ways and paired it with different torta accompaniments, but this combination has been by far my favorite. The spicy chorizo goes so well with the cool cilantro lime mayo and the crispy romaine.

If you don’t like cilantro, try making a mayo with chipotle hot sauce, or just lime! I personally love doing a chipotle hot sauce for an extra kick.

For the chorizo:
1 block of tofu, pressed 
2 chile de arbol peppers, dried
1 ancho chile pepper, dried
1/4 medium white onion
2 cloves garlic
1/2 T oregano
1/2 T cumin
1 tsp coriander 
1 tsp smoked paprika
1/2 tsp salt
1 T lime juice 
1/4 c and 3 T of the water the chilies soaked in
For cilantro lime aioli:
1/2 c vegan mayo (Follow Your Heart is my fav)
1/4 c cilantro, finely chopped
2 T lime juice
salt and pepper to taste
For assembly:
4 ciabatta rolls
1 can refried beans (black or pinto)
1/2 head of iceberg lettuce
1 Tomato, sliced
1 c pickled jalapeños
1/2 red onion, sliced (optional)
1 avocado, sliced

Method:
1. Press tofu brick to remove excess water.
2. In a skillet, toast chilies on medium high for 30 seconds, releasing their oils. Careful not to heat them too long, as they burn quickly and then become bitter.
3. Place the peppers in a bowl and cover with hot water. Let them sit for about 10 minutes.
4. Remove the peppers from the bowl, but save the water. Remove the seeds, then add the peppers to your blender with onion, garlic, oregano, cumin, coriander, salt, smoked paprika and lime juice, and water. Blend until smooth and combined.
5. Crumble your tofu into a bowl with your hands, then mix the marinade into it. Stir until all the tofu is coated. Let tofu marinate in the fridge for at least an hour so it absorbs the flavors.
6. To make the cilantro lime mayo, simply add the cilantro and lime juice to the mayo along with salt and pepper. Stir to combine. If desired you can also use a blender, but with smaller amounts I prefer to hand mix.
6. Heat oil in a medium-high skillet. Add the tofu and cook for 10-12 minutes, until excess liquid is soaked up and tofu is nicely browned.
7. Meanwhile heat your refried beans in a microwave safe bowl for 2 minutes. Toast your ciabatta rolls.
8. To assemble sandwiches, add a layer of cilantro lime aioli, a thick spread of beans, tofu chorizo, then your vegetables (lettuce, tomato, onion, pickled jalapeños, etc). Enjoy!

Print Pin

Tofu Chorizo Torta

Course Main Course
Cuisine Mexican, Vegan
Keyword chorizo, sandwich, tofu, torta
Servings 4 sandwiches

Ingredients

  • 1 block of tofu pressed
  • 2 chile de arbol peppers dried
  • 1 ancho chile pepper dried
  • 1/4 medium white onion
  • 2 cloves garlic
  • 1/2 T oregano
  • 1/2 T cumin
  • 1 tsp coriander
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1 T lime juice
  • 1/4 c and 3 T of the water the chilies soaked in

For cilantro lime aioli:

  • 1/2 c vegan mayo Follow Your Heart is my fav
  • 1/4 c cilantro finely chopped
  • 2 T lime juice
  • salt and pepper to taste

For assembly:

  • 4 ciabatta rolls
  • 1 can refried beans black or pinto
  • 1/2 head of iceberg lettuce
  • 1 Tomato sliced
  • 1 c pickled jalapeños
  • 1/2 red onion sliced (optional)
  • 1 avocado sliced

Instructions

  • Press tofu brick to remove excess water.
  • In a skillet, toast chilies on medium high for 30 seconds, releasing their oils. Careful not to heat them too long, as they burn quickly and then become bitter.
  • Place the peppers in a bowl and cover with hot water. Let them sit for about 10 minutes.
  • Remove the peppers from the bowl, but save the water. Remove the seeds, then add the peppers to your blender with onion, garlic, oregano, cumin, coriander, salt, smoked paprika and lime juice, and water. Blend until smooth and combined.
  • Crumble your tofu into a bowl with your hands, then mix the marinade into it. Stir until all the tofu is coated. Let tofu marinate in the fridge for at least an hour so it absorbs the flavors.
  • To make the cilantro lime mayo, simply add the cilantro and lime juice to the mayo along with salt and pepper. Stir to combine. If desired you can also use a blender, but with smaller amounts I prefer to hand mix.
  • Heat oil in a medium-high skillet. Add the tofu and cook for 10-12 minutes, until excess liquid is soaked up and tofu is nicely browned.
  • Meanwhile heat your refried beans in a microwave safe bowl for 2 minutes. Toast your ciabatta rolls.
  • To assemble sandwiches, add a layer of cilantro lime aioli, a thick spread of beans, tofu chorizo, then your vegetables (lettuce, tomato, onion, pickled jalapeños, etc). Enjoy!