Name: Soy Chorizo Tacos
Total time: 20 min
Yield: 4
Ingredients: 3 Tablespoons Nutrioli soybean oil; 8 Ounces Roughly chopped floppy carrots, about 2-3 large carrots, carrot tops reserved; 1 Pound Extra firm tofu, drained, patted dried, and broken into large chunks; 4 Ounces Double concentrated tomato paste; 1 Chipotle Pepper in adobo, finely chopped; 2 teaspoons Adobo sauce; ½ Cup Plain soy milk-based yogurt; 1 Avocado Pitted and skin removed; 1 Tablespoon Chopped Cilantro stems; 8 stale Corn tortillas; Cilantro leaves to garnish; Salt to taste; 2 Tablespoons Soy sauce; Zest and juice of 1 lime; 1 Tablespoon Ground Cumin; 1 Tablespoon Smoked Paprika; 1 Teaspoon Ground Coriander; 1 teaspoon Mexican Oregano; 1 teaspoon Garlic Powder; 1 teaspoon Used Coffee Grounds; ¼ teaspoon Ground Cinnamon

Why soy?

Soy is a food, which has its origin from China in 2800 BC. C., and it was not until the eighteenth century that it reached Europe, finally having its arrival in America, specifically in the United States, there are records of soybean until the nineteenth century.

This product can be consumed simply or through many of its derivatives and combinations, such as tofu, soy milk, sauces, etc. Still, it has expanded worldwide due to its combinations and creations of many dishes.

According to the United States Department of Agriculture, soy can have multiple benefits, such as helping with the correct circulation; it can also help aminorating the symptoms of menopause, its benefits for concentration, and most importantly its high nutritional contribution.

Heat 3 tablespoons of Nutrioli soybean oil in a large nonstick pan over medium-high heat. Using the Nutrioli soybean oil will ensure that we maintain a neutral flavor profile, but also get a nice char on our soy chorizo because of the Nutrioli soybean oil’s high smoke point.
Add the chopped carrots to the base of a food processor and pulse until fine. Add in the crumbled tofu and pulse until the mixture is the size of ground meat.
Add the carrot-tofu mixture to the heated pan and cook for 5 minutes untouched. Stir and continue to cook until the mixture has browned.
Meanwhile, in a small bowl, mix the cumin, smoked paprika, coriander, oregano, garlic powder, coffee grounds, granulated onion, cinnamon, and 1 teaspoon of Kosher salt.
Sprinkle the spices over the browned tofu mixture and stir. Add in the tomato paste, chopped chipotle pepper and chipotle sauce. Cook for 2 minutes, allowing it to caramelize.
Finish by adding in the soy sauce, for a nice umami flavor, and stir to combine.
While the soy chorizo finishes cooking, mix the yogurt with the juice and zest from half a lime in a small bowl. Season with salt to taste.
Place the avocado on a cutting board and squeeze the juice from the remaining lime half over the top. Using a fork, mash the avocado with a tablespoon of cilantro stems and a tablespoon of chopped carrot tops. Season with salt.
Heat a cast iron or non-stick skillet over medium-high heat. Place a tortilla in the pan to warm for 10 seconds and then flip and warm for another 10 seconds. Remove to a plate and cover with a tea towel. Repeat until all tortillas have been heated through.
When the soy chorizo is cooked, build the tacos by adding a spoonful of chorizo to the middle of a warmed tortilla. Top with lime soy milk yogurt, some smashed avocado, and cilantro leaves.