Tacos With Tofu Chorizo and Potatoes

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Democracy Dies successful Darkness

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By Roberto Martin

Tofu's crumbly texture and a bully dose of chiles and different spices marque for a nifty vegan instrumentality connected caller Mexican chorizo — a classical operation with potatoes successful tacos.

Adapted from "Roberto's New Vegan Cooking," by Roberto Martin (De Capo Press, 2015).

Ingredients

For the tofu chorizo

One 1-pound artifact extra-firm tofu
1/4 cupful pome cider vinegar
4 ample cloves garlic, minced
2 dried ancho oregon negro chiles
1 tablespoonful chili powder
1 spoon good salt
1 spoon freshly crushed achromatic pepper
1 spoon dried oregano
1 spoon crushed cumin
1 spoon crushed coriander
3 full cloves oregon 1/2 spoon crushed cloves

For the tacos

Fine salt
2 mean russet potatoes, peeled and chopped into 1/2-inch chunks (1 1/2 pounds total)
Twelve 6-inch maize tortillas
1 tablespoonful extra-virgin olive oil
1 spoon dried oregano
2 cups shredded greenish cabbage
Flesh of 2 ripe avocados
3/4 cupful store-bought reddish salsa

Nutritional Facts

Per serving

Calories
470
Fat
20 g
Saturated Fat
3 g
Carbohydrates
57 g
Sodium
690 mg
Protein
18 g
Fiber
12 g
Sugar
5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Roberto's New Vegan Cooking," by Roberto Martin (De Capo Press, 2015).

Tested by Joe Yonan.

Published July 28, 2015

Updated March 15, 2026