Seriously though, as soon as I saw that we FINALLY got the Tofurky Chorizo Style ground faux meat in DC, I had to create a recipe with it. I was probably influenced by the picture on the front of it in tacos, but I took these to a whole other level. Instead of hard shells, which, by the way, do not exist in Mexico, I used soft, fresh whole wheat tortillas from Whole Foods.
Then, instead of topping them with the vegan cheese shreds, I decided to melt them because I think the Galaxy Vegan Mexican-style shreds taste best that way.
And to top it all off, instead of using your typical-tomato based salsa, I used White Girl Salsa in Medium Tomatillo. This green salsa was the perfect complement to the other flavors.
Vegan Chorizo Tacos with Cheese
- Whole wheat tortillas
- 1 package Galaxy Nutritional Foods Vegan Mexican-style shreds
- 1 package Tofurky Chorizo Style faux ground meat
- 1 jar of White Girl Salsa in medium tomatillo
- Romaine lettuce
- Tomatoes, chopped
- Fresh cilantro, stems removed
- Jalapenos (optional)
- Sliced avocado (optional)
Preheat the oven to 425-degrees. Once heated, place one tortilla in a glass baking dish and sprinkle vegan shreds on one side of the tortilla. Bake until mostly melted, about 5 minutes. Do not overbake or your tortilla will get hard and crusty.
While your cheese is melting, heat saute pan over medium-high heat. Once warmed, add Tofurky Chorizo and stir often until browned about 5 minutes.
On the side of the tortilla with the Galaxy melted cheese, add Tofurky Chorizo, lettuce, tomato, cilantro, and salsa. Add sliced jalapenos and avocado as well, if desired. Repeat for others. Serve with salsa and chips or a nice green salad.
These tacos will melt in your mouth, not in your hand.