Easy Tofu Chorizo
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
5 servings
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Calories
200 kcal
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Course
Main Course
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Cuisine
Mexican
Easy Tofu Chorizo
Description
This recipe mixes a homemade spice blend comprising chili powder, smoked and sweet paprika, garlic, oregano, onion powder, cumin, thyme, cayenne, and salt. The blend is cooked briefly in hot oil to release aromas before stirring in salsa or tomato paste. Crumbled tofu is added and cooked until heated through and browned in spots, creating contrasting textures. A splash of apple cider vinegar brightens and balances the flavors in the final step.
The tofu chorizo can serve as a vegan alternative in dishes calling for chorizo, offering smoky, spicy, and tangy notes. It pairs well with breakfast dishes, tacos, or as a versatile protein addition. The tofu's crumbly texture mimics that of sausage when properly pressed and cooked.
Storing leftovers in the refrigerator for up to 5 days is recommended, and it freezes well. Super-firm tofu is preferred for best texture, though extra firm can be substituted with some loss of firmness.
Ingredients
- 16 ounces tofu or extra firm tofu, pressed first, super-firm, crumbled
- 2 tablespoons neutral cooking oil omit for oil-free and add tofu to the pan before adding the spices, generic cooking oil
- 4 tablespoons salsa or 1 ½ tablespoon tomato paste, smoky and spicy
- 1 tablespoon apple cider vinegar
Chorizo Spice Blend:
- 1 tablespoon chili powder the blend, not a specific chile, mild
- 2 teaspoons smoked paprika
- 1 teaspoon paprika sweet
- 1 teaspoon garlic powder
- 1 teaspoon oregano choose Mexican oregano if you can find it, dried
- ½ teaspoon onion powder
- ½ teaspoon cumin ground
- ½ teaspoon thyme dried
- ½ teaspoon cayenne pepper
- 1¼ teaspoons salt if using tomato paste instead of salsa you may want more, fine sea salt
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 leftovers airtight in the fridge up to 5 days; it freezes well for longer storage.
- Use super firm tofu for best texture; extra firm tofu works but is softer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Calories | 200kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 16g | 32% |
| Fat | 13g | 20% |
| Saturated Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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