This Tofu Chorizo has all of the spice and flavor you expect and is surprisingly easy to make! It's a versatile and satisfying meat replacement to use in everything from burritos and tacos to soups and salads. Tofu chorizo crumbles are vegan, gluten-free, and can be made without oil.
I'm sharing this quick tofu chorizo recipe today to accompany my Mexican-inspired vegan cabbage rolls. I often use a store-bought seitan chorizo in that dish, but it's nice to have options, especially easy homemade ones!
And this tofu chorizo is exactly that. It's simple to make and a great source of plant-based protein. Simply mix together the chorizo spice blend, crumble the tofu, and you're minutes away from this smoky and spicy plant-based chorizo!
Related: If you love these meaty crumbles, be sure to try my tofu sausage crumbles next!
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Ingredient Notes
Obviously, the spices are key in this recipe. Thankfully, most of these are very common and ones you probably already have in your spice rack.
To make the chorizo spice blend you'll need:
- chili powder - here you want the regular blend you can find in most stores, not a specific chile.
- paprika - adds color and sweet pepper flavor
- smoked paprika - also adds color plus a subtle smokiness
- onion and garlic powder
- ground cumin - for even more earthy, smoky flavor
- cayenne - as written, this blend creates a moderately spicy tofu. If you're sensitive to spicy foods, you can certainly reduce the cayenne.
- oregano - use Mexican oregano if you have it.
- dried thyme - the savory, herbal notes of thyme really take things up a notch!
Other Ingredients:
- super firm tofu - this is the vacuum-packed type of tofu that contains very little water. You can use extra-firm tofu, but you'll need to press it first.
- neutral oil - if you strictly avoid oil in your diet, omit and use a splash of vegetable broth if needed.
- thick and spicy salsa or tomato paste - adds color, umami, and acidity.
- apple cider vinegar - for an acidic note to complement the seasonings.
How to Make Tofu Chorizo
First, if you're using extra firm tofu, you'll want to press it for 20 to 30 minutes to remove moisture. If you're using super firm tofu there's no need to press it first.
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- Mix together the spice blend in a bowl, and preheat a large skillet or sauté pan over medium heat. Add the oil to the pan, and when it's hot, add the spices. Stir and cook for about 30 seconds, then mix in the salsa (or tomato paste).
- Add crumbled tofu into the pan and stir to incorporate with the spicy paste. Stirring only occasionally, cook the tofu until hot and beginning to brown.
- Add the apple cider vinegar and taste for seasonings. Add more salsa and spices, if desired.
And that's it! Serve and enjoy.
Ways to Use It
Tofu chorizo is very versatile. Use it in a variety of dishes, like tacos, burritos, salads, pasta, and more. It's also a delicious filling for vegan stuffed peppers and as a pizza topping like in this vegan creamed corn pizza.
Lately I've been adding this tofu chorizo to my new favorite soup, spicy vegan chorizo potato soup (pictured below). It's so comforting and flavorful!
Tofu Chorizo is also perfect for tacos, vegan taquitos, and quesadillas. Serve them with guacamole, homemade salsa, and my easy Chipotle corn salsa for an amazing Mexican-inspired meal.
How to Store
Store leftover tofu chorizo in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet on the stovetop. If the tofu gets dry, you can add a little water or vegetable broth to the pan.
Recipe FAQs
Yes, once it's completely cool, transfer to an airtight container or freezer bag. To reheat, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.
Absolutely! This plant-based tofu chorizo contains approximately 16 grams of protein per serving.
As written, the tofu chorizo is mild to moderately spicy. Of course, spiciness is very subjective. The great thing about making your own vegan chorizo at home is that you're in control of the seasonings. Adjust the amount of cayenne pepper as desired.
About the Spices
The recipe for the chorizo spice blend makes about ¼ cup, or 4 tablespoons. I found that using 3 ½ tablespoons was just right for us, but you may find that you like a little less or more. If you have some leftover, just store it in jar for next time!
More Vegan Mexican Inspiration
I hope you enjoy this delicious and versatile tofu chorizo! If you try the recipe I would love to hear from you. Be sure to comment below and let us know your favorite way to use it!
Recipe
Easy Tofu Chorizo
Equipment
Ingredients
- 16 ounces super-firm tofu, crumbled - or extra firm tofu, pressed first
- 2 tablespoons oil - omit for oil-free and add tofu to the pan before adding the spices.
- 4 tablespoons smoky and spicy salsa - or 1 ½ tablespoon tomato paste
- 1 tablespoon apple cider vinegar
Chorizo Spice Blend:
- 1 tablespoon mild chili powder - the blend, not a specific chile
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano - choose Mexican oregano if you can find it
- ½ teaspoon onion powder
- ½ teaspoon ground cumin
- ½ teaspoon dried thyme
- ½ teaspoon cayenne
- 1¼ teaspoons fine sea salt - if using tomato paste instead of salsa you may want more
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
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Kayla says
I had to make some small substitutions, but with those in mind this recipe turned out fantastic:
I don't keep much paprika on hand, so instead of sweet paprika, I used chile arbol, and instead of smoked paprika i used dried chipotle. Each of these made it quite a bit spicier than it would have been recipe-as-written but... there's a reason i keep those things on hand instead of paprika and it's because i like them more.
2T of oil wasn't really allowing the spices to spread out (they were clumping and i worried about burning), so i added more--maybe another 1T or so? It's possible this is because i used olive oil rather than a thinner neutral oil but i like olive oil, so--
I don't keep apple cider vinegar, so i used red wine vinegar.
After cooking the tofu, there were quite a bit of spices stuck to the bottom of the pan; i added a splash of water to loosen them, then added about another 1t of olive oil to make it a bit of a sauce, then poured it over the tofu--i paid for those spices, i'm *going* to eat them. between the extra oil in the pan and the oil in the sauce, ~1T+1t (or 4t) of extra olive oil added altogether.
Kathi says
This recipe is delicious. I used part of it for my tacos last night. Added to veggie broth and assorted vegetables for soup to enjoy for a few nights. Still have plenty left to either freeze or add to lunches for the next few days. Thanks!