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Soyrizo Tacos with Vegan Discada

Makes 12 tacos

© by Shari Scheske

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.



  • 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


  • 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

  1.  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.
  2. 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.
  3. A minute before the discada is ready, add the minced cilantro and toss quickly. Serve with warmed tortillas.