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From:	Deborah (Recipes.vegsource.com)
Subject:	paprika
Date:	August 26, 2009 at 6:09 pm PST

In Reply to: vegetarian chorizo posted by Jess on August 26, 2009 at 5:55 pm:

Is this the recipe in question?

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Tofu Chorizo

3 large dried ancho chili peppers (or other kind)
4 garlic cloves, peeled and chopped
1 Tbs dried oregano
1 & 1/2 tsps cumin seed
1/2 tsp fennel seed
1/4 tsp ground cloves
1/4 tsp ground cinnamon
1/8 tsp dried red chili flakes (or more)
2 tsps paprika
1 tsp salt
1/4 cup peanut butter
3 Tbs apple cider vinegar
1 & 1/4 cups vegetable broth
1 lb firm Tofu, well-drained, crumbled

Tear chili peppers apart with your hands,
discarding stems and seeds.
(Warning -- do not touch your eyes or face! Wash
very well after touching peppers.)
Dry-toast chili pieces on a hot griddle or cast
iron frying pan over medium heat,
pressing down and turning occasionally, for 4
minutes.
(The toasting chilis will release strong fumes --
be sure to turn on the stove vent.)
Transfer toasted chili pieces to a food processor.
Add the garlic and all the spices to food
processor, and puree until the chilis are finely
chopped.
Add peanut butter, vinegar, and 1/4 cup of broth.
Puree gradually, adding remaining broth, until
mixture is fairly smooth.
Transfer mixture to a large, dry, heavy-bottomed
frying pan.
Add crumbled Tofu, mix well, and bring to a simmer
over medium heat.
Reduce heat to medium-low, and cook, stirring
frequently, until mixture has dried out
considerably,
and achieved a crumbly texture, about 25 - 30
minutes.
Use chorizo immediately, or store in a covered
container, refrigerated,
for up to several days, or freeze for several
months.

Makes about 3 cups.

VARIATION:
Use TVP, rehydrated in vegan "ham" or "beef"
broth,
in place of the crumbled Tofu.

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