One of my favorite recipes from my new cookbook, The VB6 Cookbook, is the vegan chorizo tacos. The are spectacular and very healthy.
Soft corn tortillas make a perfect vehicle for this tofu “chorizo,” which is so good you’ll find a lot of other uses for it too. Make it as soft or as crisp as you like, but use a nonstick pan for the best results; cast-iron is a good second choice. Since it’s easy to double the batch well ahead of time, you might think about making this dish the next time you have a brunch scheduled too.
Serves 4: Cooking time 20 to 45 minutes, depending on the desired texture