18-oz packagebutton mushroomswhole or sliced, 226 g
1cupwalnuts112 g
2Tbspketchup30 g
2tspeach cumin, smoked paprika
1tspeach salt, garlic powder, chili powder, cayenne
½tspground coriander
To cook: 2 to 4 Tbsp of oil30 to 60 mL
Instructions
Press: Drain then press tofu for at least 15 minutes (either using a tofu press or by wrapping it in clean towels and setting it under a heavy pan).
1 16-oz block firm tofu
Blend: Add all remaining ingredients (except the tofu and oil) to a food processor. Blend until smooth.
1 15-oz can black beans, 1 8-oz package button mushrooms, 1 cup walnuts, 2 Tbsp ketchup, 2 tsp each cumin, smoked paprika, 1 tsp each salt, garlic powder, chili powder, cayenne, ½ tsp ground coriander
Add Tofu: Roughly crumble the tofu into chunks then stir it into the bean mixture.
Cook: Heavily grease a large saute pan (a nonstick pan is best) and set it over medium heat. Spoon the chorizo mixture into the pan and cook, undisturbed, for about 5 minutes. Once bottom has browned, stir it up to cook the rest of the chorizo, adding more oil as needed to prevent it from sticking and to promote browning.
To cook: 2 to 4 Tbsp of oil
Serve: Serve hot in tacos, nachos, soup, pasta...you name it!