1 block extra firm tofu (14 oz) 6 dried chile guajillo 2 dried chile ancho 4 dried chile de arbol 4 cloves garlic, peeled 1 tablespoon dried Mexican oregano ½ teaspoon ground cumin 2 whole cloves 1 tablespoon ground paprika ½ teaspoon ground coriander ¼ cup apple cider vinegar 1 ½ teaspoons salt, divided ⅛ tsp freshly ground black pepper 2 tablespoon avocado oil ½ pound mushrooms, finely chopped



Press the tofu for 30 mins. If you don't have a tofu press you can do this by placing the tofu in between two plates then placing a heavy object on top. Place the chiles in a heat-proof bowl and pour boiling hot water over them. Let them soak for 15 mins. Drain the chiles, but reserve ½ cup of the chile soaking liquid. Transfer the chiles and reserved chile-soaking liquid to the blender.



Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, 1 tsp of salt, and pepper, and puree until smooth. Pass through a fine mesh sieve into a bowl. Drain the water from the tofu and crumble with your hands into a bowl. Pour half of the chile puree into the bowl with the tofu and stir to combine. Let marinate while you cook the mushrooms.



Heat oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are golden brown, about 6 to 7 min. Decrease the heat low and pour in the remaining half of the chile puree. Stir and continue to cook for 3 to 4 minutes, until the mushrooms begin to absorb the chile mixture.



Add the tofu mixture and stir to completely incorporate it into the mushrooms. Continue to cook about 7 to 8 mins. Taste the chorizo, and if necessary add the remaining 1/2 tspn of salt. Store the chorizo in an airtight container for up to 3-5 days in the fridge or 6 months in the freezer.

-To increase or decrease the spiciness, adjust the quantities of chile de arbol. -Mince your mushrooms finely. I recommend you do this with a knife, not a food processor. This helps make a much better texture. -If browned bits of chorizo get stuck to the bottom of the pan, use a little bit of broth to deglaze the pan and use a wooden spoon to scrape the bottom of the pan and incorporate all the browned-up bits into the chorizo.