Once upon a time, I was hungry. And craving something Mexican and spicy.
So I made this.
Just kidding, well not really because last week I was actually hungry for something more wild and different for me. We had leftover tofu and mushroom, and I don’t normally cook with them together, but it sounded like a good fit. Plus I wanted to surprise my husband with a meal he would enjoy (he loves Mexican food). He was nicely going out to the store to pick something up for me, so when he came back I wanted him to be excited by the smell (spoiler alert, he very much was). So I searched the world of Pinterest and came across two recipes that I decided to make a merger of, one from Dorastable, the other from Betsylife. I used most of the spices from the first one, and the potato incorporation from the second one. And for my first take at it, it came out DELICIOUS. I even argued that this was better tasting than Chipotle’s new Vegan Sofritas made from tofu that I love so so much! This dish came out rich, and spicy, and yet juicy (thanks to the mushrooms and tofu!). I cannot wait to make this again. Honestly I liked it better without the potato chunks, but my husband preferred them in the dish. Needless to say, he loved it and I made him happy to eat a fancy breakfast the next morning as a breakfast burrito with a side of salsa. But you can also enjoy this with a side of coconut yellow rice, or as I did on toast. It has lots of potential for its uses!
BTW if you are no good with the spice, just tone down the cayenne and chilli peppers in your ingredients (and maybe carve out the seeds of your jalapeno too…). You do want to be able to enjoy this without burning your tongue off ;P
Can’t wait to make this one again, my mouth is watering just thinking about it, it was SO good. Next time I’m making a bigger batch too, probably 2-3x the amount I first did below!! I want it to last for the 2 of us alll weeek longgg 🙂
PS: I apologize for the crappy photo of the dish, we actually ate almost All of it by the time I took this shot, so I only had a tiny amount left to show off before Tim devoured it for dinner lol!! I will have to update this picture next time I make a batch…for now just take my word for it, it was GOOD!
Spicy Tofu Mushroom Potato ChorizoPrint Recipe
- 2 Potatoes (medium-large size)
- 1 Tbsp - Coconut Oil
- Salt and Pepper to taste
- 1 Package - Extra Firm Tofu
- 2 Tbsp - Coconut Oil
- 1 Handful - Baby Bella Mushrooms
- 4 Cloves - Garlic
- 3 - Red Chillies
- 1 - Jalapeno
- 1 tsp - Cayenne Pepper
- 1 Tbsp - Dried Oregano
- 1 Tbsp - Cumin
- 1/2 Tbsp - Coriander
- 1 Tbsp - Paprika
- 1 tsp - Clove Powder
- 1 tsp - Anato Powder
- 2 Tbsp - Apple Cider Vinegar
- Salt and Pepper to taste
- 1 Handful - Cilantro (finely chopped)
Wash and chop your potatoes into little 1" cubes or smaller (I did not peal the skin off because it is highly nutritious). Place on an oiled down baking sheet. Drain melted coconut oil and sprinkle salt and pepper overtop. Place into oven at 400F for 30 minutes, or until tender when poked with a fork.
Then finely chop your mushrooms and garlic into very very small pieces. Slice your jalapeno peppers (take out the seeds if you don't want it Super hot)!
Place coconut oil into a small pan over medium flame.
Add your chopped mushrooms, garlic, whole red chillies and sliced jalapeno peppers when the oil is hot. Stir well to prevent burning. The mushrooms should be leaching out some excess water which is good, but if not add a little bit of water or vegetable stock in (just enough to help prevent burning).
Meanwhile, drain your tofu and with your hands, crumble the tofu into fine chunks into your pan. Add your spices and apple cider vinegar and continue stirring. Cook for 15 minutes or until the tofu is just about cooked to your liking.
The last few minutes, add your cooked potato cubes into your pan and stir everything together, tasting as you go to adjust seasoning.
Once cooked to your liking, turn off heat and garnish with chopped cilantro:)
Enjoy as a breakfast burrito with a slice of avocado and salsa.