THE PICKY EATER
First, get rid of any excess water in the tofu by pressing it with a tea cloth. Next, chop the tofu into crumbles in a bowl. Place the nuts in a food processor and chop until they are like a "meat-like" consistency.
Next, add chili powder, smoked paprika, dried oregano, garlic powder, onion powder, cumin, chili powder, cayenne pepper, chili flakes, salt, and black pepper. Stir to toss.
Next, add the vinegar to the bowl of crumbled chorizo.
Then, sauté the mixture in a skillet until golden. This will take five to seven minutes.
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