Tempeh “Chorizo” - alive magazine

Name: Tempeh “Chorizo” - alive magazine
Ingredients: 8 oz (230 g) tempeh; 1 tsp (5 mL) dark sesame oil; 1 tsp (5 mL) extra-virgin olive oil; 4 oz (115 g) firm tofu, mashed; 2 Tbsp (30 mL) red wine vinegar; 1 1/2 Tbsp (22 mL) low-sodium soy sauce; 1 1/2 Tbsp (22 mL) cornmeal; 3 garlic cloves, crushed; 2 tsp (10 mL) paprika or sweet smoked paprika (pimenton); 2 tsp (10 mL) mashed chipotle peppers in adobo sauce, or chipotle or ancho chili powder (see sidebar below); 1 1/2 tsp (7 mL) brown sugar; 1 tsp (5 mL) onion powder; 3/4 tsp (4 mL) dried oregano; 3/4 tsp (4 mL) ground cumin; 3/8 tsp (1.8 mL) cinnamon; 1/4 tsp (1 mL) fine salt

www.alive.com

Growing up in California, one of my favourite meals was scrambled eggs with Mexican chorizo sausage. Now I enjoy tempeh “chorizo” crumbled into scrambled tofu…

View full recipe on www.alive.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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Ingredients

8 oz (230 g) tempeh
1 tsp (5 mL) dark sesame oil
1 tsp (5 mL) extra-virgin olive oil
4 oz (115 g) firm tofu, mashed
2 Tbsp (30 mL) red wine vinegar
1 1/2 Tbsp (22 mL) low-sodium soy sauce
1 1/2 Tbsp (22 mL) cornmeal
3 garlic cloves, crushed
2 tsp (10 mL) paprika or sweet smoked paprika (pimenton)
2 tsp (10 mL) mashed chipotle peppers in adobo sauce, or chipotle or ancho chili powder (see sidebar below)
1 1/2 tsp (7 mL) brown sugar
1 tsp (5 mL) onion powder
3/4 tsp (4 mL) dried oregano
3/4 tsp (4 mL) ground cumin
3/8 tsp (1.8 mL) cinnamon
1/4 tsp (1 mL) fine salt