Rich and Tangy Vegan Chorizo

1. Prepare Tofu

Take your block of extra-firm tofu, drain it well, and cut it into 1-inch slices. Place these slices on a plate lined with paper towels, and pop them in the freezer for about 15 minutes. Once frozen, let it thaw; the tofu should feel firm but sponge-like.

2. Roast Poblano Pepper

Preheat your broiler to high. Place the fresh poblano pepper on a foil-lined baking sheet and broil it until the skin is blackened and blistered, about 6 minutes. Wrap the pepper in foil to let it steam. Once cooled, peel off the skin, discard the seeds, and dice it.

3. Dehydrate Lentils

Preheat your oven to 325°F. Spread the drained and rinsed lentils on a foil-lined baking sheet in a single layer and bake them until they are dry and crunchy, about 20 to 30 minutes.

4. Prepare Chili Paste

Place the dried chilies in a microwave-safe bowl and microwave them for about 30 seconds until they are fragrant. Transfer these chilies to a measuring cup, add the raisins, the chipotle chili, and 2 cups of water. Microwave until it starts to simmer. Blend these ingredients until smooth.

5. Process Tempeh

Take the tempeh, cut it into small pieces, and pulse it in a food processor until it reaches a meat-like texture. Set this aside.

6. Cook Onions and Poblano

In a large saucepan, melt 1/4 cup of vegetable shortening or coconut oil over medium heat. Add the diced onion and the diced poblano pepper, along with a pinch of salt and some freshly ground black pepper. Cook until the onions are softened, about 4 minutes.

7. Add Aromatics

Add the minced garlic, fresh oregano, dried Mexican oregano, ground cinnamon, freshly toasted and ground cumin seeds, freshly toasted and ground coriander seed, and the ground cloves to the pan. Cook for about a minute until fragrant.

8. Combine Ingredients

Stir in the miso paste, soy sauce, red wine vinegar, the blended chili mixture, the thawed and crumbled tofu, the processed tempeh, and the dehydrated lentils. Mix thoroughly. If too dry, add a bit of water. Cook until the mixture is a dark brown and has some crisp bits, about 15 minutes.