Tofu chorizo is a quick, easy and healthy alternative to traditional chorizo. Perfect for all of your favorite Mexican dishes plus chili, soups, salads, queso, breakfast scrambles and more! Gluten-free.
1teaspoonoregano - choose Mexican oregano if you can find it
½teaspoononion powder
½teaspooncumin
½teaspoondried thyme
½teaspooncayenne
1 ¼teaspoonsfine 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
Store leftover tofu chorizo in an airtight container in the refrigerator for up to 5 days. It is also freezer friendly.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 sturdier super firm variety.