Vegan Chorizo Crumbles
User Reviews
5.0
33 reviews
Excellent
-
Prep Time
3 mins
-
Cook Time
3 mins
-
Total Time
18 mins
-
Servings
4 (yield: 2 ¼ cups)
-
Calories
204 kcal
-
Cuisine
Mexican
Vegan Chorizo Crumbles
Report
Meaty, smoky vegan chorizo crumbles made with a blend of spices that pack just the right punch. Ideal for adding a protein boost to tacos, bowls, or breakfast scrambles, ready in under thirty minutes, completely gluten-free and plant-based.
Share:
Ingredients
- 14 oz. extra-firm tofu
- ¼ cup olive oil vegetable oil, or coconut oil
- ½ cup red onion minced
- 2 teaspoons garlic minced
- ¼ cup water
- 2 tablespoons tomato paste
- 2 tablespoons tamari
- ½ teaspoon liquid smoke
- 1 tablespoon lime juice or apple cider vinegar
- 1 tablespoon Mexican chili powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon chipotle powder
- 1 teaspoon oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cumin
- ½ teaspoon Coriander
- ⅛ teaspoon ground cloves
Instructions
- Place the tofu between two clean, dry kitchen towels, and place a heavy weight over it for 15 minutes to remove the excess water. You can also use a tofu press for this if you have one.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, crumble the tofu into the skillet. Sauté the crumbled tofu for 8-9 minutes, stirring occasionally, until the tofu starts to get a little brown and crispy all over.
- Add the minced red onion and garlic to the skillet. Stir well and cook for another 3-4 minutes, or until the onion softens and becomes fragrant.
- In a small bowl, using the tines of a fork, mix the water, tomato paste, tamari, liquid smoke, lime juice, chili powder, paprika, chipotle, oregano, pepper, cumin, coriander and cloves until well combined.
- Pour the seasoning mixture over the tofu in the skillet. Stir everything together, making sure the tofu is evenly seasoned.
- Continue to cook the mixture over medium heat for about 6 minutes. You want to stir occasionally to prevent sticking and ensure the flavors are well blended. The mixture should become fragrant and deepen in color.
- Once the vegan chorizo is cooked and the spices have been absorbed into the tofu, take the skillet off the heat. Let it cool slightly before using it in your favorite dishes.
Equipments used:
Notes
- 👌 Crumble Mastery
- 👌
- Aim for variety in crumble sizes after pressing the tofu dry. This mimics the authentic texture of chorizo, adding to the dish's realism.
- 🍳 Dutch Oven Advantage
- 🍳
- Using a Dutch oven or a thick-bottomed pot minimizes splatter and reduces cleanup time. A clean kitchen is a happy kitchen.
- ⏳ Flavor FREAKS
- ⏳
- Allow the chorizo to rest after cooking to enhance its flavor. This pause is the perfect moment to add extra heat with shatta or your preferred hot sauce, letting the spices fully penetrate the tofu.
- 🥗 Balance the Cooked-ness
- 🥗
- Pair the robust flavors of vegan chorizo with creamy or acidic counterparts. A dollop of vegan sour cream, a squirt of lime, or pickled veggies add freshness and balances the dish's intensity.
Nutrition Information
Show Details
Calories
204kcal
(10%)
Carbohydrates
8g
(3%)
Protein
9g
(18%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
10g
Sodium
641mg
(27%)
Potassium
335mg
(10%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
654IU
(13%)
Vitamin C
5mg
(6%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4(yield: 2 ¼ cups)
Amount Per Serving
Calories 204 kcal
% Daily Value*
| Calories | 204kcal | 10% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 641mg | 27% |
| Potassium | 335mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 654IU | 13% |
| Vitamin C | 5mg | 6% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
33 reviews
Excellent
Other Recipes
You'll Also Love
