Easy Vegan Chorizo
User Reviews
4.9
Easy Vegan Chorizo
Description
This recipe starts by draining and crumbling extra-firm tofu into bite-sized pieces, creating a texture that mimics traditional chorizo. The tofu is tossed with a blend of smoked paprika, chili powder, cayenne, and cumin for layered spiced heat. A sauce of tamari, apple cider vinegar, maple syrup, and ketchup adds tang, sweetness, and umami to the mixture.
The tofu mixture is cooked in batches over medium heat with avocado oil, allowing the pieces to brown undisturbed before flipping to develop crispy edges on all sides. This cooking method builds texture and enhances the smoky, spicy flavor of the vegan chorizo.
This vegan chorizo can be used as a flavorful protein substitute in tacos, burritos, scrambles, or other dishes calling for chorizo without animal products.
Ingredients
- 14 ounces extra-firm tofu (organic, non-GMO when possible)
- 4 tsp chili powder (or store-bought)
- 1 Tbsp smoked paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp cumin ground
- 2 Tbsp tamari (or soy sauce if not gluten-free)
- 4 tsp apple cider vinegar
- 2 tsp maple syrup
- 1 Tbsp ketchup
- 2 Tbsp avocado oil if oil-free, omit, but it will be drier, for cooking
Instructions
- Drain tofu. With clean hands or a fork, roughly crumble the tofu in a medium mixing bowl. Aim for pieces about 1/4 - 1/2 inch in size.
- Add the chili powder, smoked paprika, cayenne, and cumin and carefully toss to evenly coat the tofu with the spices. Add the tamari, vinegar, maple syrup, and ketchup and toss one more time.
- Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add 1 Tbsp (15 ml) avocado oil and place half of your tofu mixture into the skillet (amounts as original recipe is written // adjust if altering batch size). Distribute the tofu mixture evenly over the pan so it’s in one thin layer. Cook for 3-4 minutes, undisturbed. It should be sizzling and popping slightly — if it’s not, turn up the heat a bit.
- Once the tofu is nicely browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Break up the tofu mixture slightly and toss to evenly brown all sides — about 2 minutes.
- Place in a dish, set aside, and repeat with remaining oil and tofu mixture.
- Best when fresh. Perfect for adding to bowls, burritos, tacos, or vegan paella. Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month. If you prefer sausage “patties” you can scoop the tofu before cooking and press into 2-inch rounds and freeze to cook later.
Notes
- This nutritional information is an estimate and may vary based on ingredient brands used.
- The recipe is inspired by a plant-based soyrizo, a chorizo-style sausage alternative.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4(Servings)
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 181 | 9% |
| Carbohydrates | 6.5g | 2% |
| Protein | 12.7g | 25% |
| Fat | 13.2g | 20% |
| Saturated Fat | 1.9g | 10% |
| Polyunsaturated Fat | 4.2g | 25% |
| Monounsaturated Fat | 6.4g | 32% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 619mg | 26% |
| Potassium | 242mg | 5% |
| Fiber | 1.5g | 6% |
| Sugar | 4g | 8% |
| Vitamin A | 1433IU | 29% |
| Vitamin C | 0mg | 0% |
| Calcium | 336mg | 34% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
