As anyone who has been reading this column for long knows, I have mixed feelings about mock meats, those (typically) highly processed substitutes for animal protein that are taking up an ever-larger footprint in supermarket refrigerated sections. I have a few favorites — “sausages” by Field Roast, Upton’s Naturals and Soyrizo — because they taste pretty good and have relatively few ingredients. But for the most part, I focus my diet and cooking on foods that are as close as possible to their natural state.
That doesn’t mean I wouldn’t jump at the chance to re-create one of those, from scratch, in my own kitchen, if the process seemed relatively simple. And that’s just what I found when I looked through “Roberto’s New Vegan Cooking” by Roberto Martin and saw something he calls Tofu-Rizo. You press the liquid from a sliced block of extra-firm tofu, crumble the tofu into small pieces (Martin suggests pushing it through a potato ricer, but I had better results with my fingers) and stir in vinegar, garlic and a spice mix made up mostly of ground chilies.
From there, the tofu chorizo can sit in your fridge for up to a week, or you can get right to business frying it up in a pan, much the same way you would the conventional version of fresh Mexican chorizo. Compared with the real thing, it’s a little drier, and finer in texture (depending on how much you crumbled it). But when you combine it with potatoes and stuff it into tacos, the tofu chorizo does just what you want: It offers a hit of spicy protein.
That means I’ll soon find other uses for it, stirring it into scrambled eggs, using it as a pizza topping, adding it to burritos and quesadillas. It’s a keeper.