Vegan Chorizo (Tofu-Based Mexican-Style)

Name: Vegan Chorizo (Tofu-Based Mexican-Style)
Cuisine: Mexico
Ingredients: 14 oz (400g) drained and pressed Extra-firm tofu (organic preferred); 4 tsp Chili powder (or ancho/guajillo blend); 1 Tbsp Smoked paprika; 1 tsp Ground cumin; 1 tsp Mexican oregano (or regular oregano); ⅛ tsp Ground clove; ⅛-¼ tsp (for heat) Cayenne pepper (or chile de árbol powder); 2 Tbsp — use coconut aminos for soy-free Tamari or soy sauce (low-sodium); 4 tsp Apple cider vinegar; 2 tsp Maple syrup or agave; 1 Tbsp Tomato paste or ketchup; 2 Tbsp (for cooking; optional for oil-free) Avocado oil or neutral oil

A recipe from Mexico.

🇲🇽 MexicoveganglutenFreedairyFreenutFreesoyFreeOptioneggFreehighProteincrumble

Vegan Chorizo (Tofu-Based Mexican-Style)

Nutrition (per serving)

180Calories

14 gProtein

2 gSugar

800 mgSalt

Ingredients

14 oz (400g) drained and pressed Extra-firm tofu (organic preferred)
4 tsp Chili powder (or ancho/guajillo blend)
1 Tbsp Smoked paprika
1 tsp Ground cumin
1 tsp Mexican oregano (or regular oregano)
⅛ tsp Ground clove
⅛-¼ tsp (for heat) Cayenne pepper (or chile de árbol powder)
2 Tbsp — use coconut aminos for soy-free Tamari or soy sauce (low-sodium)
4 tsp Apple cider vinegar
2 tsp Maple syrup or agave
1 Tbsp Tomato paste or ketchup
2 Tbsp (for cooking; optional for oil-free) Avocado oil or neutral oil

Method

Drain and press the tofu: Wrap in a clean towel or paper towels, place a heavy object on top (like a cast-iron skillet) for 15-30 minutes to remove excess water. This helps it crumble better and absorb spices.
Crumble the pressed tofu: Use your hands or a fork to break it into small pieces (about ¼-½ inch crumbles) in a medium bowl.
Make the marinade: In a small bowl, whisk together chili powder, smoked paprika, cumin, oregano, clove, cayenne, tamari/soy sauce, apple cider vinegar, maple syrup, and tomato paste until smooth.
Marinate: Pour the marinade over the crumbled tofu. Toss gently to coat evenly. Let sit 10-30 minutes (or refrigerate overnight for deeper flavor).
Cook: Heat oil (or use a non-stick pan for oil-free) in a skillet over medium heat. Add the marinated tofu in a single layer. Cook undisturbed for 3-4 minutes until the bottom browns and crisps. Flip sections, break up further, and cook another 3-5 minutes, stirring occasionally, until golden, dry, and crispy with some crunchy bits. Add a splash of water if it sticks.
Taste and adjust: Add more salt, vinegar, or spice if needed. It should taste smoky, spicy, tangy, and savory like traditional Mexican chorizo.
Use: Perfect as filling for tacos (with onion, cilantro, lime), burritos (add beans, rice if desired), chimichangas (wrap in flour tortilla, fry), breakfast scrambles, nachos, or bowls. Store leftovers in the fridge for up to 5 days or freeze for 1 month. Reheat in a hot skillet for crispiness.