Easy Tofu Chorizo

Name: Easy Tofu Chorizo
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5 servings
Ingredients: 16 ounces super-firm tofu, crumbled; 2 tablespoons oil; 4 tablespoons smoky and spicy salsa; 1 tablespoon apple cider vinegar; 1 tablespoon mild chili powder; 2 teaspoons smoked paprika; 1 teaspoon sweet paprika; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ½ teaspoon onion powder; ½ teaspoon ground cumin; ½ teaspoon dried thyme; ½ teaspoon cayenne; 1¼ teaspoons fine sea salt

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
5 servings
Calories
200 kcal
Course
Main Course
Cuisine
Mexican

Easy Tofu Chorizo

Finn Russell

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Tofu chorizo is a quick and easy, plant-based alternative to traditional chorizo. Perfect for all of your favorite Mexican dishes plus chili, soups, salads, queso dip, breakfast scrambles, and more! Vegan and gluten-free.

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Ingredients

Servings

16 ounces super-firm tofu, crumbled or extra firm tofu, pressed first
2 tablespoons oil omit for oil-free and add tofu to the pan before adding the spices.
4 tablespoons smoky and spicy salsa or 1 ½ tablespoon tomato paste
1 tablespoon apple cider vinegar

Chorizo Spice Blend:

1 tablespoon mild chili powder the blend, not a specific chile
2 teaspoons smoked paprika
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano choose Mexican oregano if you can find it
½ teaspoon onion powder
½ teaspoon ground cumin
½ teaspoon dried thyme
½ teaspoon cayenne
1¼ teaspoons fine sea salt if using tomato paste instead of salsa you may want more

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Instructions

In a small bowl combine the ingredients for the spice blend and set aside. It makes about ¼ cup, or 4 tablespoons. You may or may not decide to use all of it, depending on the desired level of spiciness and flavor.
Preheat a large saute pan or cast iron skillet over medium heat. Add the oil. Once hot, add 3 to 3 ½ tablespoons of the spice blend directly to the oil, and stir for about 30 seconds. (If omitting oil, add the tofu first, then the spices.)
Add the salsa (or tomato paste), and stir to combine.
Add the crumbled tofu to the pan, and stir well to incorporate with the spices. I like to use the back of the spoon to mash some of the tofu chunks into smaller pieces. Stirring only occasionally, cook until piping hot and lightly browned.
Drizzle with apple cider vinegar, and stir to combine. Taste and adjust seasonings, adding more salsa or spices if desired. Enjoy your vegan chorizo now, or allow to cool before storing.

Notes

Store leftover tofu chorizo in an airtight container in the refrigerator for up to 5 days. It is also freezer friendly.
I highly recommend super firm tofu for this recipe, but extra firm tofu can be used if needed. It won't be quite as firm and chewy, which is fine for some dishes. Other dishes like soups or chili will work best with the sturdier, super firm variety.