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.

Mark Bittman
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

Source

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.

Nutrition Facts

317 calories; fat 17g; saturated fat 2g; mono fatg; poly fatg; protein 18g; carbohydrates 28g; fiber 4g; cholesterolmg; iron 3mg; sodium 627mg; calcium 366mg.