Easy, homemade, vegan tofu chorizo is a versatile, satisfying ingredient to use in everything from burritos and tacos to soups and even tossed in salads. Gluten-free.
Spicy Vegan Chorizo Soup made with Tofu Chorizo.
I'm sharing this quick recipe today to accompany my Vegan Chorizo Cabbage Rolls. If you don't happen to have any of the delicious No Evil Foods Chorizo called for in that recipe, this tofu chorizo makes an excellent replacement!
The chorizo spice blend recipe below makes almost four tablespoons total. I found that 3 to 3 ½ tablespoons was just right for our preference and to season the particular tofu I used, but you might like a little more or a little less.
Ingredients in the Spice Blend
This is just a summary; be sure to scroll down to the recipe for complete instructions.
To make the chorizo spice blend, mix together:
- 1 tablespoon chili powder
- 1 teaspoon sweet paprika
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon cayenne
- ½ teaspoon oregano (Mexican oregano, if you can find it)
- ¼ teaspoon dried thyme
- 1 ½ teaspoons fine sea salt
To make the tofu chorizo you'll also need:
- 16 ounces super firm tofu - This is the vacuum-packed variety that contains very little water. Sub extra firm tofu if needed, and press first.
- 2 tablespoons oil
- 1 tablespoon tomato paste
- 2 tablespoons apple cider vinegar
- 3 to 4 tablespoons almond flour or other nuts or seeds ground into flour - This adds nice richness but can be omitted.
Lately I've been using this vegan chorizo in my new favorite soup, Spicy Vegan Chorizo Potato Soup, and it is fantastic, so hearty and warming.
I hope you enjoy this delicious and versatile Vegan Chorizo! If you try it let us know in the comments below, or snap a photo and tag @myquietkitchen on Instagram.
Easy Vegan Chorizo
Equipment
Ingredients
- 16 ounces super-firm tofu, patted dry This is the vacuum-packed variety that contains very little water.
- 2 tablespoons olive oil Omit for oil-free and add tofu to the pan before adding the spices.
- 1 tablespoon tomato paste
- 3 to 4 tablespoons almond flour or other nut/seed ground into a flour This adds richness but can be omitted.
- 2 tablespoons apple cider vinegar
Chorizo Spice Blend:
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 ½ teaspoons fine sea salt
- ½ teaspoon cumin
- ½ teaspoon oregano Choose Mexican oregano if you can find it; otherwise omit or use regular oregano.
- ½ teaspoon cayenne
- ¼ teaspoon dried thyme
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. Add the tomato paste, and stir to combine.
- Crumble the tofu into the pan. Stir and cook just until it begins to brown. Use a large spoon to break tofu into even smaller pieces while cooking. Add the almond flour, stir, and cook for about 1 minute to toast the almonds. Drizzle with apple cider vinegar, and stir to combine. Taste and adjust seasonings, adding more of the spice blend if desired. Remove from heat.
- Use in your favorite dish or let cool, then store in an airtight container in the refrigerator for up to 5 days.
Hi, I'm Lori. I share approachable vegan recipes, everything from gluten-free and oil-free recipes to decadent, veganized classics!