6 Servings 30 min Cook
1 Tbsp Red Wine Vinegar
1 Tbsp Soy Sauce
1 Tbsp Pepper Or Hot Sauce
1/2 Tsp Chili Powder
1/2 Tsp, ground Cumin
1/2 Tsp Garlic Powder
1/2 Tsp, leaves Oregano
1/2 Tsp Onion Powder
1/4 Tsp Coriander Seed
1/4 Tsp Paprika
1/4 Tsp Cinnamon
1 Block Tofu
1 Tbsp Sunflower Oil
1 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
2 Potato large (3" to 4-1/4" dia) Russet Potatoes
3 Cup Tomato Puree
2 Cup Black Beans
Tofu chorizo: In a container with a watertight lid, mix together first 11 ingredients ingredients (except the tofu) and whisk to combine.
Using your hands, crumble the tofu into the spice mixture.
The tofu crumbles should be small but not fine; it’s okay if they’re not uniform.
Put the lid on the container and shake until all the tofu is coated with the mixture.
Preheat the oven to 425 degrees F
In a large saucepan, heat the oil on medium.
Add the diced onions and cook for about 4 minutes, then add the minced garlic and the tofu chorizo.
Cook for another 5-7 minutes, or until the onions are translucent, stirring periodically.
While this mixture is cooking, prepare the potatoes.
Leave the skins on and slice them lengthwise into about 1/4″ slices.
It’s okay if some of them are larger.
Once you’ve prepared the potatoes, set them aside
By now, the onions, garlic, and tofu should be cooked.
Turn the heat down to low and add two cups of the tomato purée and all the black beans.
Stir to combine and let sit for a minute while you prepare a 9″ x 13″ casserole dish.
Spray or lightly brush the dish with a little oil, then pour the remaining plain tomato purée into the dish so it covers the bottom
Taste the chorizo-tomato mixture and add additional seasonings to taste (chili powder, salt, etc.
Turn the stove off.
Place roughly 1/3 of the sliced potatoes into the prepared baking dish, right on top of the tomato purée.
Create a single layer; it’s okay if there are some open spaces, but don’t overlap the potatoes.
Using a ladle, spoon 1/3 of the chorizo-tomato mixture over the potatoes and spread to cover them.
Repeat with another 1/3 potatoes and 1/3 chorizo-tomato mixture two more times, until everything is used
Cover the dish with aluminum foil and bake for an hour.
Remove the foil and bake for another 20 minutes or until the potatoes are fork tender.
Recipe inspired by: http://www.