TOFU CHORIZO BOWLS

THE BEST vegetarian meal prep I have EVER made! 

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The KEY to making good tofu is to PRESS IT to remove excess moisture. This will ensure that it stays FIRM, browns well, and does not get soggy.

MAKES 4 SERVINGS

INGREDIENTS:

  • 1 block extra firm tofu, cut into slices
  • 7-8 large mushrooms, diced
  • 1 7-oz can chipotle peppers in adobo sauce
  • 4-5 cloves garlic
  • 1 tablespoon coriander-cumin powder (or 1/2 tablespoon each coriander and cumin)
  • 2 tablespoons vinegar (I used balsamic, you could also use apple cider vinegar)
  • 1 tsp adobo pepper powder (optional) 
  • 1 tsp chipotle powder powder (optional) 
  • Olive oil spray 

DIRECTIONS:

  1. Slice the tofu and PRESS the slices between paper towels to remove excess moisture.
  2. Spray a pan with oil spray and sautée the garlic until soft.
  3. Add the mushrooms and cook until the mushrooms have been softened.
  4. Blend the chipotle peppers in a blender / food processor so they become a paste
  5. Add the pepper paste inno the mushroom sauce, and mix thoroughly
  6. Add all the other spices and the vinegar (chipotle pepper, adobo pepper, and coriander-cumin powder)
  7. Crumble the tofu into the mixture, and cook for another 4-5 mins until the tofu is browned 

DEVOUR!! I ate mine with quinoa for some healthy carbs and roasted cauliflower for some veggies!