Vegan Papas Y Chorizo Tacos

Instructions

1. Drain liquid from tofu and place between two plates. Set a large can of tomatoes or a heavy pan on the top plate to help press out additional liquid.
2. Meanwhile, add dried chilies to a pot of water and bring to a boil. Cover and reduce heat to a simmer for several minutes or until chilies are soft.
3. Transfer chilies to a blender (set liquid aside for next step) and add garlic, oregano, cumin, paprika, coriander and apple cider vinegar.
4. Blend on high until very smooth. If necessary, add chili soaking liquid (1/4 cup at a time) until mixture is completely pureed and smooth.
5. Remove tofu from plates and crumble into a large bowl.
6. Add half of pureed chili mixture and mix well. Set aside.
7. Heat 1 tablespoon of oil in a large skillet on medium. Add mushrooms and cook until well browned.
8. Add remaining chili mixture and continue to cook until all liquid has been absorbed. Remove to a bowl.
9. In the same skillet, heat 1 tablespoon of oil on medium. Add tofu and cook until crisp. Add to mushrooms and mix to combine. Set aside.
10. To same skillet over medium high heat, add remaining oil and diced potatoes. Cook several minutes until potatoes are tender.
11. Add half of tofu mushroom mixture to potatoes and continue to cook several minutes.
12. Remove from heat, season to taste, and serve with corn tortillas and your favorite taco toppings.
13. Chef's Note: Remaining tofu mushroom mixture may be stored in refrigerator up to 1 week.