As Seen On KCTV5
1 14 oz package organic, non-gmo, extra firm tofu
¼ cup apple cider vinegar
1 Tablespoon extra-virgin olive oil
1 Tablespoon GF tamari
1 Tablespoon chili powder
1 Tablespoon Ancho chili powder
1 Tablespoon paprika
1 teaspoon cumin
1 teaspoon Himalayan pink salt
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon ground black pepper
1. Rinse and dry tofu, pressing to remove liquid, in paper towels; finely crumble tofu into a bowl.
2. Add remaining ingredients and mix well.
3. Heat skillet to medium high, generously coat with oil of choice and add chorizo mixture, pressing
to remove moisture and browned.
4. Turn and repeat until evenly browned throughout, 10 – 15 minutes.
Chef’s suggestion: serve with warm corn tortillas
Yield: 4 – 6 servings