Press the tofu between plates or in a tofu press for 30 minutes to remove excess moisture.

Soak the chiles in boiling water for 15 minutes until softened.

Blend the soaked chiles with garlic, oregano, cumin, whole cloves, paprika, coriander, vinegar, salt, and pepper until smooth. Strain the mixture through a fine mesh sieve.

Crumble the pressed tofu into a bowl and mix with half of the blended marinade. Let it marinate for 10 minutes.

Heat oil in a skillet and sauté the chopped mushrooms until golden brown, about 5-7 minutes.

Combine the remaining marinade with the mushrooms, then fold in the marinated tofu and cook for another 3-5 minutes.

Cook the mixture for an additional 7-8 minutes until browned, stirring frequently.

Let the chorizo cool before transferring it to an airtight container for storage.