They said it couldn't be done. They said it was foolish to even try. They said our efforts would be best spent coming up with another meat-and-sauce combination. But did we listen to them? Hardly. We knew we could get tofu to taste just like smoky, rustic chorizo. And we knew we could fit tacos with that same tofu, top it with cheese and salsa, and make the most delicious vegetarian taco this side of the Rio Grande. Couldn't be done? Already done.
Line a plate with a paper towel. Crumble tofu onto towel-lined plate. Top tofu with more towels and press firmly to remove as much liquid as possible. Set aside with paper towel covering tofu.
Prepare the Ingredients
Thinly slice tomatoes widthwise.
Mince cilantro, leaves and stems
Combine tomatoes, cilantro, and a pinch of salt and pepper in a mixing bowl. Set aside.
Warm the Tortillas
Place a large non-stick pan over medium-high heat. Add tortillas to hot, dry pan, two or three at a time. Heat tortillas, 10-20 seconds per side.
Remove tortillas from pan and wrap in foil to keep warm.
Keep pan over medium-high heat.
Cook the Tofu
Remove tofu from paper towel. Add 1 Tbsp. olive oil and tofu to hot pan. Stir occasionally until lightly browned, 3-4 minutes.
Add chipotle seasoning, tomato paste, mirepoix, ¼ cup water, ¼ tsp. salt, and a pinch of pepper. Stir until thoroughly combined and liquid is evaporated, 1-2 minutes.
Finish the Dish
Plate dish as pictured on front of card, filling tortillas with tofu, cheese, tomato-cilantro mixture, crispy onions, and sour cream. Bon appétit!