Chorizo

Ingredients
Yields: 8
1/2 package firm tofu, about 1 cup
1 1/2 cup Textured Vegetable Protein (TVP)
1 cup low-sodium vegetable broth
1/4 cup diced tomatoes with juice
1 small yellow onion, very finely diced
1 tsp smoked paprika powder
1 tsp onion powder
1 tsp garlic powder
1/4 tsp oregano
1/8 tsp cumin
1/4 tsp thyme
1/8 tsp ground allspice
1/4 tsp marjoram
1/8 tsp cinnamon powder
1/4 tsp xanthan gum
1/2 tsp soy lecithin
1/4 tsp cayenne powder, to taste
1/4 red chili powder, to taste
1 red ancho chile, roasted, seeded, finely diced
3 Tbs white vinegar
1 1/2 tsp salt
1/2 tsp black peppercorns, freshly ground
2 cloves garlic, finely minced
1 shallot, finely chopped
4 Tbs canola oil

Preparation
The day before:

Cut the tofu into 1/2-inch slices.
Blanch the tofu for about 1-2 minutes.
Drain the liquid. Let the tofu cool a little.
Then mash the boiled tofu with your hand using disposable
gloves. Set the tofu aside.

In a very small bowl, add the xanthan gum and lecithin to enough
vegetable oil (about a teaspoon) to dissolve the xanthan gum.
This will keep the xanthan gum from beading up into balls when
it comes into contact with water. Stir them together
thoroughly. It's kind of like making a roux. Set aside.

Soak the TVP in a little less than a cup of boiling vegetable
broth, diced onion and diced tomatoes. Stir, then let it sit
for about 15-20 minutes. Drain using a fine mesh colander and
remove as much excess liquid as possible.

Transfer the hydrated TVP to a large bowl. Add the mashed tofu,
the xanthan gum-lecithin mixture, paprika, onion powder, garlic
powder, oregano, cumin, thyme, allspice, marjoram, cinnamon
powder, cayenne powder, red chili powder, the diced red ancho
chile and white vinegar. Mix well. Season with salt and pepper.
Drizzle the top with 3 tablespoons of oil to prevent it from
drying and forming a crust. Plastic wrap and marinate in the
refrigerator overnight.

The next day:

In a non-stick pan, heat about 1 tablespoon of oil. Add the
minced garlic and shallot. Cook until it's fragrant and
slightly golden. Add the soy chorizo needed for your recipe
(don't overcrowd the pan). Add salt and pepper if necessary.
Lower the heat to medium. Cook for about 10-12 minutes. Stir
occasionally to prevent the soy chorizo from sticking to the
bottom of the pan.

Your soy chorizo is ready!

You can use it as a substitute for ground meat in a lot of
dishes like tacos, and vegetarian Shepherd's pie.