Recipe Archives->Vegetarian->Veg Chorizo 02

Vegetarian Chorizo 

1 lb firm tofu
3 lg dried ancho chiles
4 cloves garlic, chopped
1 Tbsp dried oregano
2 tsp paprika
1 1/2 tsp cumin seeds
1 tsp salt
1/8 tsp dried red chile flakes
4 whole cloves
1/4 inch piece cinamon stick
2 Tbsp apple cider vinegar
2 Tbsp smooth peanut butter
1 1/4 cup vegetable stock

Cut tofu into 1/2 inch slices and weight down between 2 cutting
boards for several hours to thouroughly drain. Tear the chiles into
large pieces, discarding stems and seeds. Place the chile pieces
on a hot griddle and toast for 1-2 minutes, pressing down with a
spatula until they blister. Turn over and toast other side. Place
toasted chiles in a food processor with the garlic, oregano, paprika,
cumin seeds, salt, chile flakes, cloves, and cinamon stick. Process
until finely ground. Add vinegar, peanut butter, and 1/4 cup stock
and puree to a smooth consistency. Add remaining 1 cup stock and
puree.  Transfer this mixture to a heavy bottom skillet and crumble
in the dried tofu. Bring to a boil and simmer for 20 minutes,
stirring frequently. The chorizo is done when it has a fairly dry,
crumbly texture.

Printable version: veg-chorizo02.txt.