Taco Night with Vegan Chorizo
I can’t big this one up enough! Served with all the taco trimmings, this is such a great meat substitute. This spicy marinade would be delicious with prawns or chicken too, but honestly try it with the tofu and aubergine. Total heaven! I made with with Millie Mackintosh last week and we devoured our plates!
Vegan
Makes enough for 2
200g firm Tofu, grated on the bigger grater setting
100g aubergine, diced quite small (about 1/4 of a medium aubergine)
2-3 tbsp sunflower oil
Salt and pepper
For the “chorizo” seasoning
1/2 tsp onion powder
1 tsp dried oregano
1/2 tsp coriander powder
1 tsp paprika
1/2 tsp cumin powder
1 tsp garlic powder
1/4 tsp ground cloves
1/2 tsp sugar
1/2 tsp chipotle paste (we used Luchito)
3 tbsp sunflower oil
In a bowl add the ingredients for the chorizo seasoning and mix.
Set a large non-stick frying pan to a medium to high heat and add 2 table of sunflower oil. When hot, add the diced aubergine and fry for about 2-3 minutes until they have softened. You can squish them a bit with a wooden spoon. Then add the grated tofu and season with salt and pepper. Use a spatula to stop the tofu from sticking to the bottom of the pan and fry for about 8-9 minutes until the tofu starts to crisp up. Then pour over the “chorizo” seasoning and mix everything together. Cook for another minute or so and then remove from the heat.
Add this mix to tacos with guacamole and an assortment of your choice. The following are good: pickled onions, jalapeños, chilli oil, shaved radishes, crispy onions, coriander, chopped cherry tomatoes, fried cumin black beans, fried egg, soured cream or yoghurt.