Tofu Chorizo - CORRECTED

[Guest guest]

Well, not corrected, but completed! Thanks to all who pointed out that the

former was missing directions! And I thought, with a scanner, there would be

fewer errors! With me at the helm, errors are a foregone conclusion! Thanks

again.

 

 

* Exported from MasterCook *

 

Tofu Chorizo

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3 large dried ancho chiles

4 cloves garlic -- coarsely chopped

1 tablespoon dried oregano

2 teaspoons paprika

1 1/2 teaspoons cumin seed

1 teaspoon salt

1/2 teaspoon fennel seed

1/4 teaspoon ground cloves

1/4 teaspoon ground cinnamon

1/8 teaspoon dried red chile flakes

1/4 cup smooth or chunky peanut butter

3 tablespoons apple cider vinegar

1 1/4 cups vegetable stock

1 pound firm lowfat tofu -- well drained

 

Makes 3 cups.

 

This recipe is nice and spicy, which is part of its authentic Mexican appeal.

For milder flavor, leave out the chile flakes in the chorizo recipe, or reduce

the amount of chorizo you add to other dishes. A single hatch makes enough

crumbly sausage " meat " to spice up tacos r a crowd.

 

1. Tear chiles apart with your hands, discarding stems and seeds. Lay pieces

flat on a hot griddle or cast iron skillet and toast over medium heat for 4

Minutes. Press down on the chiles with a metal spatula now and then and turn

them once, mi'dway through. They will begin to lighten in color and may blister

a bit. (The toasting chiles will release potent fumes; be sure to turn on the

stove vent.)

 

2. Transfer toasted chile pieces to a food processor. Add garlic, oregano,

paprika, cumin seed, salt. fennel seed, cloves, cinnamon, and chile flakes to

food processor and puree until the chiles are finely chopped. Add peanut butter,

vinegar, and 1/4 cup of stock. Puree, gradually adding remaining stock, until

fairly smooth.

 

3. Transfer mixture to a large, dry, heavy-bottomed skillet. Crumble 'in tofu

and bring to a simmer over medium heat. Reduce heat to medium-low and cook until

mixture has dried out considerably, achieving a crumbly texture, 25 to 30

minutes. Scrape bottom of the skillet regularly with a metal spatula to prevent

scorching.

 

4. Use chorizo immediately or store in a covered container, refrigerated, up to

several days, or freeze for several months.

 

PER 1/2 CUP: 119 CAL (23% from fat), 9g PROT, 69 FAT, 7g CARB, 501 mg SOD, 0mg

CHOL, 1.5g FIBER

 

 

Source:

" 2002 Front Porch Collection "

Yield:

" 3 cups "

 

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Per Serving (excluding unknown items): 272 Calories; 7g Fat (21.0% calories from

fat); 10g Protein; 48g Carbohydrate; 8g Dietary Fiber; 3mg Cholesterol; 4176mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1

1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0