Soft corn tortillas make a perfect vehicle for this tofu "chorizo," which is so good you'll find a lot of other uses for it too, says Mark Bittman, author of VB6. Make it as soft or as crisp as you like, but use a nonstick pan for the best results; cast iron is a good second choice. Since it's easy to double the batch well ahead of time, you might think about making this dish the next time you have a brunch.
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