This recipe comes from The Hoppy Monk in San Antonio, a public house dedicated to serving local food and sustainably sourced ingredients. Soyrizo is a vegan riff on chorizo. Discada takes its name from the heated plough disk on which it was traditionally cooked. You can adjust the spice to your taste.
Ingredients
Soyrizo
- Extra Virgin Olive Oil 1/2 Tbs
- Organic Tofu 1 lb, cubed
- Kosher Salt 2 tsp
- Ancho Chile Powder 1 1/4 tsp, or to taste
- Chipotle Powder 1 tsp, or to taste
- Spanish Paprika 1 tsp
- Garlic 2 cloves, minced
- Ground Cumin 1/2 tsp
- Ground Oregano 1/2 tsp
- Ground Black Pepper 1/4 tsp
Discada
- Extra Virgin Olive Oil 1/2 Tbs
- Yellow Onion 1, sliced
- Mushrooms 1 lb, a mix of any kind
- Nopal Leaves 2, charred and chopped (optional)
- Tomatillos 1/4 lb, chopped
- Garlic Cloves 6, smashed
- Soyrizo 1 lb
- Jalapeños 4, sliced thickly
- Mexican or Yellow Squash 2, cut into small dice
- Salt 2 tsp
- Ground Black Pepper 1 tsp
- Ground Cumin 1/2 tsp
- Ground Oregano 1/2 tsp
- Cilantro 1 bunch, minced
- Small Tortillas 12
Cook It
- Heat the olive oil in a sauté pan and add the tofu. Fry until the tofu has a crispy exterior, about 5 to 7 minutes. Gently fold in the spices and garlic. (It should resemble cooked Mexican Chorizo). Set aside.
- Heat the olive oil in a sauté pan and add the onions and mushrooms. Cook until softened, about 5 minutes. Add the nopales, tomatillos and garlic and sauté for another 5 minutes. Add the soyrizo, jalapeños, squash, salt and spices. Adjust seasoning to taste.
- A minute before the discada is ready, add the minced cilantro and toss quickly. Serve with warmed tortillas.
