Get the Recipe
When it comes to vegan recipes, I usually stay far, far away from anything that uses quotation marks in its name. I'm happy to eat a plate of vegan food—rice, beans, and vegetables are some of my favorite things to eat. Once "meat" and "cheese" get involved, meals tend to get a little weird. So I approached Mark Bittman's "chorizo" tacos in his new VB6 Cookbook with some trepidation. Adding the word chorizo seemed like it would just make me miss the real thing. Why even throw the word chorizo around? Why not just call these breakfast tacos something like "spiced tofu scramble tacos?"
Yet while this chili powder-flecked crumbled and crisped tofu doesn't really taste like chorizo, it does still taste good. In fact, with an extra squeeze of lime juice and a little drizzle of olive oil, the tacos are actually pretty great.
Why I picked this recipe: It seemed only fair to give this "chorizo" a shot.
What worked: Even my boyfriend, who is adamantly opposed to vegan meat substitutes, really enjoyed these tacos.
What didn't: While it is possible to make this in a regular skillet, you'll have the best results crisping the tofu in a nonstick skillet.
Suggested tweaks: I'd recommend adding heat with crushed red pepper or spicy chili powder. Canned chipotles in adobo would also be a fine addition. And while this recipe is categorized as a breakfast, there's no reason you can't eat these tacos at any other point in the day. Add some sautéed greens to make them a full meal.
This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.