With their presence on virtually every casual restaurant and pub menu, tacos have become almost generic, considered in the same category as chicken wings and spinach dip. If asked, most people would probably identify the taco as Mexican. While they wouldn’t be entirely wrong in that guess, they wouldn’t be entirely right either.
The original recipe is quite spicy, so I adapted it to adjust the spice. Tofu chorizo pairs nicely with beans and peppers in a stir-fry, but also makes a delicious filling for tacos or burritos. Basically, you can use it anywhere you use taco meat.
Tacos are one of the best and easiest uses for leftovers. Just about any protein can be used in a taco. That is why I recommend keeping taco shells in your pantry.