Tofu Chorizo Breakfast Tacos

The Best Cookbook Ever, as the name implies, is a damn good cookbook. I first checked the book out from the library about three months ago. Five or six “mind-blowing” and “deliciously awesome” recipes later, the book has become a kitchen fixture and a faithful auto-renewal. Its recipes may not really make you “cry as you cook from it [and] change your life forever” but it may just leave you constantly cooing over your culinary creations.

From their Soba Noodles with Shiitake Mushrooms to Rigatoni Paprikash, each recipe has proved easy to make and delicious. Weekday meals have lost their repetitive dull. The Sussman brothers – living proof that the Hipster movement is alive and well – are also vegetarian friendly, with many of their entrées meat free. Tongue-in-cheek, many recipes suggest possible “Meatifications” for those who may be going “on a meat-eating walkabout” to discovery why they are, after all, vegetarian.

Speaking of meatification, this recipe began meatified. It was my adaptation – the result of finding only a box of tofu in the refrigerator – that resulted in a vegetarian chorizo. The end result was a crowd-pleaser, and made enough for several breakfast tacos. One word of advice before you get this recipe going: the potatoes will work better if actually cut to a half-inch dice. I left the ruler in the drawer and my potatoes ended up a littler larger than I might have preferred.

Tofu Chorizo Breakfast Tacos

Recipe only slightly adapted from Best Cookbook Ever

Prep Time: 20 minutes
Cook Time: 20 minutes
Yield: 8 Breakfast Tacos

WHAT TO GRAB:
1 pound Yukon Gold potatoes, peeled and cut into ½-inch dice
Kosher salt
Olive Oil
½ pound Mexican Chorizo (see below)
1 block firm tofu, drained
8 corn tortillas
2 tablespoons unsalted butter
8 large eggs
2 radishes trimmed and thinly sliced
½ cup chopped fresh cilantro
4 ounces Parmesan cheese, shredded

TOFU CHORIZO
6 cloves of garlic minced
2 teaspoons red wine vinegar
2 teaspoons light brown sugar
1 tablespoon Kosher salt
1 tablespoon dried oregano
2 teaspoons Paprika
2 teaspoons ancho chili powder
2 teaspoons chipotle chili powder
2 teaspoons ground cumin
1 teaspoon cayenne pepper
½ teaspoon ground coriander

HOW YOU DO IT:

 1.  Squeeze the tofu through a colander or sieve to drain as much of the water as possible.  In a large bowl combine the tofu, garlic, vinegar, and brown sugar. Stir briefly to distribute the garlic evenly. Mix in the salt, oregano, paprika, chili powders, cumin, cayenne and coriander until thoroughly blended.

 2.  Put the potatoes in a saucepan and add cold water to cover. Stir in 1 teaspoon salt and bring to a boil over high heat. Immediately drain in a colander set in the sink and rinse under cold running water. Transfer the potatoes to paper towels to drain. Wait until the potatoes are very dry and completely cool.

 3.  Heat a large heavy bottomed frying pan over medium-high heat. If your chorizo is very lean drizzle a little olive oil in the pan to prevent it from sticking. And the chorizo, spread evenly around the pan, and cook without stirring until nicely caramelized on the bottom 3 to 5 minutes. Stir to get the uncooked parts in contact with the pan and continue cooking until all the meat is cooked through about five minutes. Using a slotted spoon transfer to a large bowl. Set aside.

 4. If the pan looks dry, add more oil. Continuing to cook over medium-high heat, spread the potatoes evenly around the pan. Cook, stirring and turning gently with a spatula, until golden brown on all sides, about 10 minutes. Add to the bowl with the chorizo and mix gently. Taste and adjust the seasonings as necessary.

5.  Pour any excess oil into a heatproof bowl and reserve. One at a time, fry the tortillas on each side until they soften and blister slightly, about 30 seconds per side. If the pan dries out you can add a tiny bit of the reserve oil or fat. Keep the tortillas warm by stacking them and wrapping them in a kitchen towel as they come out of the pan.

 6. In small, non-stick frying pan, heat 1 teaspoon of oil and 1 teaspoon of butter over medium heat. Crack an egg into the pan and cook until the white is just set about three minutes. Place the egg carefully onto a platter. Repeat to cook the remaining eggs.

7.  Place the warm tortillas on a plate, spoon a few tablespoons of the chorizo and potato mixture in the middle of each tortilla. Top each with a fried egg and radish slices. Finish with a big pinch of cilantro and sprinkle with cheese. Serve right away!