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Nutrition Facts
Serving Size 242 g
(Approx. 6 Servings)
Amount Per Serving
Calories 320 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 45 mg 2%
Total Carbohydrate 45 g 15%
Dietary Fiber 6 g 24%
Sugars 3 g
Protein 12 g
Vitamin A 45% Iron 15%
Vitamin C 2% Calcium 20%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Vegan Papas Y Chorizo Tacos

Prep Time
40 minutes
Cook Time
15 minutes
Total Time
55 minutes
6  People


Recipe makes 6 Servings

12 Oz extra firm tofu
2 dried guajillo chilies, stems and seeds removed
1 dried ancho chili, stem and seeds removed
3 cloves of garlic, minced
1 Tbsp dried oregano
1 Tsp ground cumin
1 Tbsp paprika
1/2 Tsp ground coriander
2 Tbsp apple cider vinegar
3 Tbsp vegetable oil, divided use
8 Oz mushrooms, chopped
2 cup(s) potatoes, peeled and diced
12 corn tortillas
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Drain liquid from tofu and place between two plates. Set a large can of tomatoes or a heavy pan on the top plate to help press out additional liquid.
Meanwhile, add dried chilies to a pot of water and bring to a boil. Cover and reduce heat to a simmer for several minutes or until chilies are soft.
Transfer chilies to a blender (set liquid aside for next step) and add garlic, oregano, cumin, paprika, coriander and apple cider vinegar.
Blend on high until very smooth. If necessary, add chili soaking liquid (1/4 cup at a time) until mixture is completely pureed and smooth.
Remove tofu from plates and crumble into a large bowl.
Add half of pureed chili mixture and mix well. Set aside.
Heat 1 tablespoon of oil in a large skillet on medium. Add mushrooms and cook until well browned.
Add remaining chili mixture and continue to cook until all liquid has been absorbed. Remove to a bowl.
In the same skillet, heat 1 tablespoon of oil on medium. Add tofu and cook until crisp. Add to mushrooms and mix to combine. Set aside.
To same skillet over medium high heat, add remaining oil and diced potatoes. Cook several minutes until potatoes are tender.
Add half of tofu mushroom mixture to potatoes and continue to cook several minutes.
Remove from heat, season to taste, and serve with corn tortillas and your favorite taco toppings.
Chef's Note: Remaining tofu mushroom mixture may be stored in refrigerator up to 1 week.



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