Homemade tofu chorizo has all of the spices and flavor you expect and is surprisingly easy! It's a versatile and satisfying meat replacement to use in everything from burritos and tacos to soups and salads! Tofu chorizo is vegan and gluten-free and can be made without oil.
I'm sharing this quick tofu chorizo recipe today to accompany my vegan chorizo cabbage rolls. I used 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 easy, healthy, and a great source of plant-based protein. Simply mix together the spice blend, crumble the tofu, and you're minutes away from this smoky and spicy plant-based chorizo!
Related: if you're a fan of seitan, be sure to try this seitan chorizo recipe!
The recipe for the 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.
Prep is super easy. So let's get to it!
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Ingredients
Chorizo Spice Blend
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 - 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 wonderfully smoky flavor
- onion and garlic powder
- ground cumin
- cayenne - as written, the spice blend creates a moderately spicy tofu. If you're sensitive to spicy foods, I recommend reducing the amount
- oregano - use Mexican oregano if you have it
- dried thyme
Other Ingredients
- super firm tofu - This is the vacuum-packed variety that contains very little water. You may also 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
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 some of the water. If you're using super firm tofu there's no need to press it first.
- 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 can be used in a variety of dishes such as tacos, burritos, salads, pasta dishes, and more. It can also be used as a pizza topping or as a filling for stuffed peppers.
Lately I've been using this tofu chorizo in 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 with corn salsa and guacamole.
Storing
Leftover tofu chorizo can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or in a skillet on the stovetop. If you find the tofu has become dry, you can add a little water or vegetable broth.
Recipe FAQs
Yes, once it's completely cool, transfer tofu chorizo to an airtight container or freezer bag. To reheat, thaw overnight in the refrigerator and reheat in the microwave or on the stovetop.
Absolutely. Tofu chorizo contains approximately 16 grams of plant-based protein per serving.
As written, this tofu chorizo is mild to moderately spicy. Of course, spiciness is very subjective. The great thing about making your own soyrizo at home is that you're in control of the seasonings. Adjust the amount of cayenne pepper as desired.
I hope you enjoy this delicious and versatile tofu chorizo! If you try the recipe I would love to hear from you. Leave a comment below and let us know your favorite way to use it!
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📖 Recipe
Easy Tofu Chorizo Recipe
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.
- 3 to 4 tablespoons smoky and spicy salsa - or 1 ½ Tbsp tomato paste
- 1 tablespoon apple cider vinegar
Chorizo Spice Blend:
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon oregano - choose Mexican oregano if you can find it
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon dried thyme
- ½ teaspoon cayenne
- 1 ¼ teaspoons fine sea salt - if using tomato paste instead of salsa you may want a bit 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 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 chunks of tofu into smaller pieces. Stirring only occasionally, cook the tofu until piping hot and beginning to brown in spots.
- Drizzle with apple cider vinegar, and stir to combine. Taste and adjust seasonings, adding more salsa or spices if desired. Use right away, or cool completely before storing.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.
Kathi
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!