Vegan Chorizo for Omnivores Recipe

Ingredients

• 1 (10-ounce) block of extra-firm cottony (non-silken) tofu, drained and cut into 1-inch slices
• 1 fresh poblano pepper
• 1 (15-ounce) can black or Puy lentils, drained and rinsed
• 1 whole sweet dried chilies like Costeño, Guajillo, or Choricero, stems and seeds removed
• 1 to 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
• 1 whole rich fruity dried chili like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
• 2 tablespoons raisins
• 1 whole chipotle chili in adobo sauce with 2 tablespoons sauce from can
• 2 cups water
• 6 ounces plain tempeh
• 1/4 cup vegetable shortening or coconut oil
• 1 medium onion, diced (about 1 cup)
• Kosher salt and freshly ground black pepper
• 3 medium cloves garlic, minced (about 2 teaspoons)
• 2 tablespoons minced fresh oregano leaves
• 2 teaspoons dried Mexican oregano
• 1/2 teaspoon ground cinnamon
• 1 tablespoon freshly toasted and ground cumin seeds
• 1 teaspoon freshly toasted and ground coriander seed
• 3 whole cloves, toasted and ground
• 1 tablespoon yellow or red miso paste
• 1 tablespoon soy sauce
• 1/4 cup red wine vinegar

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