"Chorizo" Tacos

chorizo-tacos Photo: Quentin Bacon


  • 8 6-inch corn tortillas
  • 2 tablespoons olive oil
  • 1 small red onion, chopped
  • 1 tablespoon chopped garlic
  • Salt and freshly ground black pepper
  • 1 1/2 pounds firm tofu
  • 1 red bell pepper, seeded and chopped, optional
  • 1 tablespoon chili powder
  • 2 limes, 1 halved and 1 quartered
  • 1/4 cup chopped fresh cilantro, for garnish
  • 1/4 cup chopped scallions, for garnish


1. Heat oven to 400°F. Stack tortillas on a large square of foil and wrap them loosely.

2. In a large skillet, heat oil over medium-high heat. Add onion and garlic; sprinkle with 1 tsp. salt and 1/2 tsp. pepper. Cook, stirring occasionally, until vegetables soften, 3 to 5 minutes.

3. Crumble tofu into skillet with your hands. Cook, stirring and scraping bottom of skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much as you like, 10 to 30 minutes. When tofu is almost ready, put tortillas in oven.

4. Add bell pepper to skillet, if desired. Sprinkle mixture with chili powder; stir and cook, scraping any browned bits from bottom of skillet, until mixture is fragrant, less than 1 minute. Squeeze halved lime over mixture and garnish with cilantro and scallions. Serve with tortillas and lime quarters.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 4

Nutritional Information

Calories per serving: 317
Fat per serving: 17g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 18g
Carbohydrate per serving: 28g
Fiber per serving: 4g
Cholesterol per serving: 0.0mg
Iron per serving: 3mg
Sodium per serving: 627mg
Calcium per serving: 366mg

Good to Know

These faux chorizo tacos will fool more than one of your friends. The chili powder mimics the spices of the original Spanish sausage to render a meat-like dish that is rich in protein. Plus, the red bell pepper and limes adds vitamin C to the mix.


This Recipe Is

Adapted from The VB6 Cookbook, copyright 2014 by Mark Bittman. Photographs copyright 2014 by Quentin Bacon. Published by Clarkson Potter, a division of Random House LLC.