During the past few months, my cravings have swung between hearty comfort food and lighter, brighter dishes. Maybe its the change in weather/season? Maybe it’s the uncertain state of the world??

I’m not a vegan, though very much enjoy vegan dishes (am an equal opportunity eater). I happen to be fond of tofu. Sichuan mapo tofu — made with silken/soft tofu (with or without meat) and swimming in a mouth- numbing bowl of Sichuan chile sauce — may be one of my all-time favorite dishes.

I’ve even ventured into the world of homemade tofu. The good news: Homemade tofu tastes pretty similar to store-bought. The bad news: Homemade tofu tastes pretty similar to store-bought. So why bother making it yourself? It’s a fun little science experiment (with just a handful of ingredients), if you happen to be a curious cook like me.

Today, I was looking for something on the lighter side. Actually, I was craving salsa and made a green one and a red one. Then, I needed something to have with my salsa. Scooping up the salsa with some chips would suffice. However, some type of vegan/vegetarian taco was calling out.

Since tofu is a bit of a blank canvas, you can transform it with just a few simple ingredients. I always have an assortment of chile powders on hand. I used a combo of ancho, guajillo and chipotle (along with a handful of other spices). The chiles all bring a little something different to the table:

Ancho = mild heat (1,000-2000 Scoville units) — fruity, raisin-like flavor;
Guajillo = medium heat (2,500-5,000 Scoville units) — tangy (like cranberry), slight smokiness with the warm flavor of ripe, juicy, sweet tomato;
Chipotle = medium heat (5,000-8,000 Scoville units) — made from smoked red jalapeño chiles, adds a distinct smoky aroma and flavor.

You can alter the types of chile powders to suit your taste, but I’d definitely add some chipotle powder to impart that distinct smokiness of a classic Mexican chorizo.

The tofu is finely chopped and sautéed in a skillet until it gets a little brown along the edges. It’s got a nice meatiness to it. Obviously, not pork (like in a traditional chorizo), but I happen to enjoy it all the same. Something a bit lighter as the warmer weather approaches.

My spice mix includes three types of chile powders (ancho, guajillo and chipotle), cumin, garlic powder, cayenne, cinnamon, clove and a crushed bay leaf.

Homemade red salsa, green salsa…

Vegan ‘Chorizo’ Tacos

Enough filling for about 6 tacos
1 (15 ounce) block firm tofu, finely chopped
3 tablespoons oil (I used olive oil), divided
Spice mix (recipe below)
2 tablespoons red wine vinegar
1/2 large onion, finely diced
1 green bell pepper, finely diced
Salt to taste
Chopped cilantro

For serving:
Corn tortillas
Pickled red onion
Salsa
Few wedges of lime
Chopped cilantro

Heat 2 tablespoons oil over medium heat in a large skillet. When hot, add the tofu and sauté until nicely browned, about 12 to 15 minutes. Add the remaining tablespoon of oil, along with all of the spice mix, vinegar, onion and bell pepper. Season with salt to taste. Sauté until the onions and peppers are soft, about 8 to 10 minutes. Top with chopped cilantro.

Spice Mix

1 teaspoon ancho chile powder
1 teaspoon guajillo chile powder
1 teaspoon chipotle chile powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 bay leaf, crumbled
1/8 teaspoon cinnamon
1/8 teaspoon ground clove