{"id":44603,"date":"2017-08-01T13:08:27","date_gmt":"2017-08-01T17:08:27","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44603"},"modified":"2017-08-01T13:08:27","modified_gmt":"2017-08-01T17:08:27","slug":"tofu-chorizo-tacos%e3%81%a1%e3%82%87%e3%81%a3%e3%81%b4%e3%82%8a%e3%82%b9%e3%83%91%e3%82%a4%e3%82%b7%e3%83%bc%e8%b1%86%e8%85%90%e3%82%bf%e3%82%b3%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44603&lang=en","title":{"rendered":"Tofu Chorizo Tacos
\u3061\u3087\u3063\u3074\u308a\u30b9\u30d1\u30a4\u30b7\u30fc\u8c46\u8150\u30bf\u30b3\u30b9"},"content":{"rendered":"

\"\"<\/p>\n

I make tacos often, but I’ve never had the perfect timing to have a taco post on Tuesday.<\/p>\n

You know, “Taco Tuesday”.<\/p>\n

It seems that everyone does eat tacos on Tuesdays when I check Instagram!<\/p>\n

\"\"<\/p>\n

Well, I wanted to have a taco post for Tuesday, but the inspiration to make the tacos actually came from these beautiful tomatoes which were grown at my mother-in-law’s garden.<\/p>\n

\"\"<\/p>\n

I love fresh toppings for my tacos.<\/p>\n

\"\" \"\"<\/p>\n

And sauce.<\/p>\n

Terry and I both love anything with extra sauce, and same for tacos too.<\/p>\n

I like to add a little bit of Chipotles, which gives a nice smokey flavor.<\/p>\n

\"\"<\/p>\n

Chipotle roasted pepper sauce.<\/p>\n

\"\"<\/p>\n

The main ingredient for these tacos was tofu chorizo!<\/p>\n

I had “tofu chorizo” at the deli section inside Hy-Vee, and I decided to make some myself.<\/p>\n

\"\"<\/p>\n

This is a non-stick T-fal pan that I recently bought.<\/p>\n

I was being silly in this picture, but I was also excited because when I was taking this picture, I noticed that the pan was made in France!<\/p>\n

I had no idea.<\/p>\n

I thought it was pretty cool because I don’t find many things that are made in France at Walmart!!<\/p>\n

Anyway I love this pan.<\/p>\n

One of the good things about using a non-stick pan is that you don’t have to use too much oil.<\/p>\n

And of course, clean-up is super easy.<\/p>\n

\"\"<\/p>\n

Tortillas were browned and they were ready to be served.<\/p>\n

\"\"<\/p>\n

They look messy, but tacos are one of the dishes, the messier they look, the tastier they are.<\/p>\n

\"\"<\/p>\n

A little squeeze of fresh lime is a must.<\/p>\n

\"\"<\/p>\n

It’s me being Japanese.<\/p>\n

Doing the little ceremonial gesture before diving in.<\/p>\n

\"\"<\/p>\n

Yep, it’s pretty messy.<\/p>\n

\"\"<\/p>\n

Happy Taco Tuesday!<\/p>\n

\"\"<\/p>\n

\n

Tofu Chorizo Tacos<\/strong><\/p>\n

tofu chorizo
\n– 1 package extra firm tofu, microwave for about one minute and remove excess water
\n– 1\/4 cup soy sauce
\n– 1\/4 cup maple syrup
\n– 2 cloves garlic, cut in half
\n– salt and pepper
\n– paprika
\n– cumin
\n– onion powder
\n– garlic powder
\n– dried oregano
\n– canola oil
\n– salt and pepper
\nchipotle roasted red pepper sauce
\n– 1\/3 cup roasted red pepper
\n– 2 cloves garlic, cooked through
\n– 1\/4 tea spoon chipotle
\n– sugar
\n– white vinegar
\n– salt and pepper
\n– cumin
\ntortillas
\ntoppings (chopped tomatoes, chopped onion, cilantro)
\nfresh lime<\/p>\n

1. Make tofu chorizo. Roughly mash tofu with a fork. Mix all the rest of the ingredients except for the last two items and pour the mixture over the tofu. Marinate overnight.
\n2. Using paper towel remove some excess liquid from the tofu. Sautee in oil. Salt and pepper.
\n3. Make chipotle roasted red pepper sauce. Mix all the ingredients. Puree using a hand blender.
\n4. Brown tortillas on a pan.
\n5. Assemble. Squeeze fresh lime.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

I make tacos often, but I’ve never had the perfect timing to have a taco post on Tuesday. You know, “Taco Tuesday”. It seems that everyone does eat tacos on Tuesdays when I check Instagram! Well, I wanted to have a taco post for Tuesday, but the inspiration to make the tacos actually came from […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,28,29],"tags":[],"class_list":["post-44603","post","type-post","status-publish","format-standard","hentry","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44603","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44603"}],"version-history":[{"count":8,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44603\/revisions"}],"predecessor-version":[{"id":44633,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44603\/revisions\/44633"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44603"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44603"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44603"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}