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    Home » Recipes » Entrees

    Easy Tofu Chorizo

    Posted: Feb 8, 2019 by Lori Modified: Jan 22, 2021 · This post contains affiliate links.

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    Homemade tofu chorizo is a versatile, satisfying ingredient to use in everything from burritos and tacos to soups and salads. Vegan and gluten-free.

    vegan chorizo in a bowl of spicy soup
    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 substitute!

    The chorizo spice blend recipe below makes almost four tablespoons total. I found that using 3 to 3 ½ tablespoons in this tofu chorizo was just right for our tastes, but you might like a little more or a little less.

    ingredients for homemade chorizo spice blend in a ramekin

    Ingredients in the Spice Blend

    To make the chorizo spice blend, mix together:

    1. 1 tablespoon chili powder
    2. 1 teaspoon sweet paprika
    3. 2 teaspoons smoked paprika
    4. 1 teaspoon garlic powder
    5. ½ teaspoon onion powder
    6. ½ teaspoon cumin
    7. ½ teaspoon cayenne
    8. ½ teaspoon oregano (Mexican oregano, if you can find it)
    9. ¼ teaspoon dried thyme
    10. 1 ½ teaspoons fine sea salt
    beginning stages of cooking tofu with spices in a pan

    Other Ingredients Needed

    1. 16 ounces 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.
    2. 2 tablespoons cooking oil
    3. 1 tablespoon tomato paste
    4. 2 tablespoons apple cider vinegar
    5. 3 to 4 tablespoons almond flour or other nuts or seeds ground into flour - This adds nice richness but can be omitted.
    browned tofu chorizo in a pan

    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.

    Tofu Chorizo is also perfect for making vegan taquitos.

    I hope you enjoy this delicious and versatile plant-based chorizo! If you try the recipe I would love to hear from you in the comments below.

    Easy Tofu Chorizo

    Author: Lori Rasmussen, My Quiet Kitchen
    A quick, easy and healthy alternative to traditional chorizo, try this vegan Tofu Chorizo in Mexican dishes, chili and soups, salads, queso, breakfast scrambles and more! Gluten-free.
    Servings: 6 servings
    5 from 3 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 10 mins
    Cook Time: 10 mins
    Total Time: 20 mins

    Equipment

    • large saute pan

    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
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    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.

    Notes

    Store leftover tofu chorizo in an airtight container in the refrigerator for up to 5 days. Can also be frozen.
    I highly recommend super firm tofu for this recipe, but extra firm tofu can be used if needed. It won't be quite as firm and chewy, which is fine for some dishes. Other dishes like soups or chili will work best with the more sturdy super firm variety.

    Estimated Nutrition (per serving)

    Calories: 91kcalCarbohydrates: 2gProtein: 6gFat: 6gSaturated Fat: 0gCholesterol: 0mgSodium: 644mgPotassium: 148mgFiber: 0gSugar: 0gVitamin A: 460IUCalcium: 26mgIron: 1.3mg

    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.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
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    Vegan Chorizo Cabbage Rolls »

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

    Learn more about me →

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