Easy Tofu Chorizo

Vegan Mexican chorizo with a crumbly texture and beautiful, spicy, and slightly caramelized flavor. Perfect as a taco filling or in a vegan burrito bowl.

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Ingredients

1 block (280 g / 10 oz) extra firm tofu finely cubed or crumbled
2 teaspoons whole cumin
2 teaspoons dried oregano
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
½ teaspoon ancho chili powder or mild chili powder
½ teaspoon cayenne powder
½ teaspoon black pepper
¼ teaspoon ground coriander
2 tablespoons (30 ml) soy sauce
1 tablespoon tomato paste (tomato puree UK)
2 teaspoons (10 ml) apple cider vinegar
1 teaspoon maple syrup
2 tablespoons (30 ml) olive oil

Instructions

In a mixing bowl, combine all the spices with the soy sauce, tomato paste, apple cider vinegar and maple syrup.
Drain the tofu, then crumble or finely dice it into small pieces.
Add the tofu to the spice mixture and stir until evenly combined.
In a large skillet or frying pan, heat the olive oil on medium-high heat.
Add the tofu mixture and cook for 5 minutes. For better caramelization don't stir it, although check that it doesn't burn and adjust to medium heat if necessary.
Flip over the tofu crumbles using a spatula and continue to cook for another 3 - 5 minutes until browned and slightly crisp.

Notes

You decide how big or small the tofu crumbs or cubes should be. We like a mix of smaller bits and larger bits, but it's really up to you!

TIP: Resist stirring the chorizo too often while frying. Just check from time to time that it's not burning at the bottom. Leaving one side to fry for a few minutes results in a beautiful caramelization and depth of flavor, from the contrast between the well-done and less hard-fried bits of tofu chorizo.

Nutrition

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