Vegan Chorizo
This vegan chorizo recipe is the best! It is super flavorful, full of protein, and made with crumbled firm tofu, tomato paste, paprika, and chili powder. Plant-based chorizo has never been easier to make! Naturally gluten-free, perfect for taco night, breakfast burritos, burrito bowls, and so much more!
Servings: 8 servings
Calories: 132kcal
Ingredients
- 16 oz (454g) extra firm tofu
- 2 tbsp (29 ml) olive oil
- 2 tbsp (29 ml) tomato paste
- ½ cup (125g) pecans or walnuts (can be left out as well)
- 1 tbsp (21g) white vinegar optional, can also use apple cider vinegar, soy sauce, coconut aminos, or omit altogether
- ½ tsp chili powder
- 2 tsp smoked paprika
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp ground cumin
- 1 tsp ancho chili powder
- ½ tsp cayenne pepper optional
- 1 tsp chili flakes optional
- ½ tsp salt more to taste
- black pepper to taste
Instructions
- Release excess water off the tofu with a clean tea cloth and press the tofu to remove any remaining water.
- Next, chop tofu into crumbles and place them in a medium bowl. Place the nuts in a food processor and chop until they are like a "meat-like" consistency.
- Add all the spices, olive oil, vinegar, nuts, and tomato paste to the tofu. Stir well.
- Sautè the mixture in a large skillet until golden. This will take five to seven minutes and the result will be a delicious spiced vegan chorizo.
- Serve the chorizo hot.
Notes
- Patting the Tofu Dry: Extra water from the tofu can mean longer cooking times and/or a diluted final flavor. Remove the excess water from the tofu with a clean tea cloth. You may also want to press your tofu before crumbling it up.
- Cook Until the Water Has Evaporated: You want the crumbled tofu to get mostly dehydrated while cooking in the pan. This will give it that classic crumbled sausage texture! Cook the chorizo tofu on low heat, stirring every couple of minutes, until the water from the tofu has evaporated.
- Save Time: Lightly chop the tofu in a food processor to save on time and make clean-up a breeze.
- Refrigeration: Store chorizo leftovers in an air-tight container in the refrigerator for up to 7 days.
- Freezing: You can also freeze the cooked chorizo in a freezer-safe container for up to 3 months.
- Reheating: Warm up the chorizo in the microwave on medium heat for 1-minute intervals, or until warmed through.
Nutrition
Serving: 0.5cup | Calories: 132kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 191mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g