Two for Tuesday: Soyrizo!

I do love me some Soyrizo.  And I know it's processed, and I know it's full of fat and salt and all of that stuff that is bad for me, but if I can get my newly vegetarian husband to crave something and actually ask me to buy it, then I know this is some tasty stuff.

I have been squeezing the brown lumpy goodness out of it's fake intestine tube casing for years, even before I was vegan, because let's face it, real chorizo sausage has some pretty gross and scary stuff in it.  And this stuff is really easy to use too.  One of my favorite ways to make it is in a breakfast burrito.   The other is a funky little appetizer I like to make that I call a Meximosa.

Soyrizo and Tofu Scramble Breakfast Burritos
Make up a bunch of these to bring to your next morning tailgate party, like I did with these ones (See original post here).

1 block (1 pound) extra or super firm tofu, drianed and pressed
1 teaspoon turmeric
1/2 teaspoon black salt, optional
1/4 teaspoon paprika
2 tablespoons vegetable oil
1/2 cup diced white or yellow onion
1 teaspoon minced garlic
1/2 tube (about 6 ounces) of store bought Soyrizo
1/4 cup vegan sour cream
1/2 cup vegan shredded cheese (I used Daiya Pepperjack)
5 to 6 burrito size tortillas

parchment paper, optional
aluminum foil, optional

Into a bowl, crumble tofu. Mix in turmeric, black salt (if using) and paprika. Set aside.
In a frying pan, heat oil over medium high heat. Add onions and garlic and sauté until translucent and fragrant.
Add in Soyrizo and stir. Heat all the way through, stirring constantly.
Add in tofu mixture, and heat all the way through.
Stir in sour cream and cheese. Mix together until melted and well combined.
Remove from heat.
Heat tortillas until soft and pliable. Divide filling amongst the tortillas and roll up.
If eating now, serve while hot. If saving for later, wrap each burrito in a square of parchment and then in a square of aluminum foil, then refrigerate until ready to heat up.



Meximosas
A spin on baked samosas!  These are super easy to make, and awesome to bring to parties or pot lucks.

For the crust:
Simply, a flour salt and water dough (+/- 2 cups ap flour, +/-1 cup water and a pinch of salt), rolled out thin and cut into squares.

For the filling:
1 package of Soyrizo 
1 tub of Tofutti Better than Cream Cheese
olive oil for brushing

Preheat oven to 350.
Line a baking sheet with foil or parchment.
Mash together soyrizo and cream cheese in a bowl.
Put a pretty big dollop of filling in each one and pinched them together at the top. 
Bake, for about 20 minutes.
Half way through baking, brush them with olive oil. 

It's-So-Easy Lasagna

Certainly not a from scratch recipe, but certainly a tummy pleaser, this semi-home made lasagna only takes minutes to throw together, and after about 45 minutes in the oven...dinner is served!



1 box of no-boil lasagne noodles
1 large jar of your favorite red pasta sauce
1 block (16-20 ounces) extra firm tofu, drained and presses
1/4 cup nutritional yeast
1 (8 ounce) container nondairy cream cheese, like Tofutti
2 tablespoons garlic powder
1 to 2 tablespoons dried basil, to taste
Salt to taste

Preheat oven to 350 degrees F.
In a mixing bowl, crumble tofu. Add in nooch, cream cheese and garlic powder. Add salt to taste. Use your hands to get it really well incorporated and to resemble the texture of ricotta cheese.
In a glass baking dish (I used a round one this time, so I could pretend I was having lasagna pie!) start with a thin layer of sauce. Add a layer of noodles, then more sauce, then a layer of tofu cheese, then another layer of noodles.
Repeat until you use all of your noodles, or get to the top of your dish, finishing with a final layer of sauce and cheese.
Bake, covered, for 35 minutes. Uncover and bake an additional 10 to 15 minutes, or until the top is beginning to brown.
Allow to rest for 10 to 15 minutes before serving!

Need more oomph? Add layers of sliced mushrooms to the mix!