Green Tofu chorizo Recipe

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Ingredients:

Serving

1 (14 -16 oz) carton extra firm tofu or 1 (14 -16 oz) carton firm tofu, drained
2 tsp dried chipotle powder or 2 tsp red chili powder or 2 tsp hot paprika
2 tbsp mushroom soy sauce
1/2 cup red wine vinegar
6 medium garlic cloves
1 tsp fresh oregano (toasted over medium heat in a small dry skillet until fragrant, 2-3 minutes) or 1/2 tsp dried oregano, roasted (toasted over medium heat in a small dry skillet until fragrant, 2-3 minutes)
1 tsp ground cumin
1/2 tsp whole coriander seed
1 poblano chiles , roasted or 1 (4 oz) can diced mild green chilies, drained
2 cups loosely-packed chard leaves
1 cup chopped fresh cilantro
1 cup chopped fresh parsley
1 cup plain dried breadcrumbs
1 tsp salt
2 large eggs , do not use if vegan (optional)
6 tbsp olive oil

Directions:

Crumble tofu so it resembles ground pork, then wrap it in a towel and squeeze out the water. Turn into a large bowl and toss with chipotle powder and soy sauce.
Puree half the vinegar with the garlic, oregano, cumin, and coriander seeds. Add the chile and blend until smooth, then add remaining vinegar along with the chard, cilantro, and parsley. Blend until you have a bright green puree.
Combine puree with tofu, bread crumbs, salt, and eggs (if using). Toss well. Before cooking the mixture, check seasoning by frying a little of it, and then tasting it. Add more salt if needed.
If you've added the eggs:.
Form the mixture into 30 2-inch patties using 2 tablespoons of mixture for each. Mixture is soft but it will hold together.
Heat 2 tablespoons olive oil in a large nonstick skillet over medium heat. Add one-quarter to one-third of the patties and fry until browned and lightly crisp, turning carefully once, for about 5 minutes. Repeat with the other remaining patties, in batches, adding oil as needed (use probably around 6 TB oil total).
If you did not use eggs:.
Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add half the mixture and cook, stirring and turning a few times until browned and crisp, about 8 minutes. Turn onto a plate; cool briefly and then crumble or chop with a spatula, or cover and chill to use later. Repeat with another 2-3 tablespoons oil and use the remaining chorizo mixture.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	340.71 Kcal (1426 kJ)
Calories from fat	231.32 Kcal
		% Daily Value*
Total Fat	25.7g	40%
Cholesterol	94.08mg	31%
Sodium	796.75mg	33%
Potassium	261.22mg	6%
Total Carbs	17.97g	6%
Sugars	1.76g	7%
Dietary Fiber	1.87g	7%
Protein	7.4g	15%
Vitamin C	28.3mg	47%
Iron	4.9mg	27%
Calcium	99.8mg	10%

Amount Per 100 g
Calories	167.78 Kcal (702 kJ)
Calories from fat	113.91 Kcal
		% Daily Value*
Total Fat	12.66g	40%
Cholesterol	46.33mg	31%
Sodium	392.36mg	33%
Potassium	128.64mg	6%
Total Carbs	8.85g	6%
Sugars	0.87g	7%
Dietary Fiber	0.92g	7%
Protein	3.64g	15%
Vitamin C	13.9mg	47%
Iron	2.4mg	27%
Calcium	49.2mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

8.6

Points
9

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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