Crumbled tofu is combined with Mexican-inspired chorizo spices to make the perfect tofu chorizo crumbles! This recipe requires less than 30 minutes of active time and is easy to freeze or double.
My take on tofu chorizo is inspired by Trader Joe's soyrizo and Mexican chorizo, which I love to use in vegan breakfast sandwiches and soyrizo burritos.
Vegan tofu chorizo is ultra-flavorful, thanks to a handful of warming spices and pantry ingredients like soy sauce and apple cider vinegar. This recipe is the perfect addition to tacos, burritos, and bowls, and the best part is that it comes together very quickly!
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Why this recipe works
- Quick & easy: Tofu chorizo is as simple as marinate, saute, and serve! I love to marinate the tofu overnight for the best flavor, but it can be marinated for as little as 15 minutes.
- Marinate a little or a lot: I'm a big proponent of an overnight marinade for tofu, but this recipe works very well with just a 15-minute marinade.
- Inspired by Mexican chorizo: Chorizo is traditionally high in fat and sodium, but it's also super flavorful. Mexican chorizo usually uses chile peppers like ancho chiles and a bunch of warming spices like cinnamon, coriander and cloves. We use similar spices and a few extra ingredients to emulate Mexican chorizo flavors, without the meat.
- Versatile: Vegan chorizo freezes well, so they're great to keep on hand for weeknight meals. I like using them as a taco or burrito filling, but they are great in baked quesadillas or bowls too.
Ingredients
Note: You might notice that there are a lot of different spices in this recipe and that's because I tried to limit shortcuts and stick with traditional seasonings. Trust me, it's worth sticking to these seasonings!
- Tofu: I've made this recipe with firm, extra firm, and super firm tofu and they all work well. I prefer extra or super firm because it is not as soft as medium-firm tofu.
- Key seasonings: Ancho chili powder, cumin, ground paprika, oregano, coriander, cinnamon, cloves, salt and granulated sugar. Ground ancho chili powder can usually be found in the spice section or International section at large grocery stores or at your local Mexican grocery store.
- Apple cider vinegar: Acidic and slightly sweet, apple cider vinegar gives these tofu crumbles a little bit of tang.
- Olive oil: Chorizo is traditionally high-fat, so to make it vegan but keep a similar mouthfeel I add olive oil. Canola oil or avocado oil also work here.
- Vegetable broth: This thins the marinade out. Water works here, but I recommend sticking to vegetable broth because it's going to add more flavor.
Step-by-step instructions
Note: Ground chorizo is usually pan-fried and browned in a skillet, so that's the method we'll use to make tofu chorizo.
Step 1: Press the tofu for 10 minutes. To do this, place the tofu between two plates. Weigh the top plate down with a can or with a bag of dried beans. It just needs enough weight so that water starts to press out of the block of tofu. Alternatively, use a tofu press (this is the one that I use).
Step 2: Crumble the tofu. After pressing, use a fork, potato masher, or your fingers to crumble the tofu into a ground consistency, much like you do for tofu taco meat or a tofu scramble.
Step 3: Make the marinade by combining the spices, apple cider vinegar, tomato paste, olive oil, and vegetable broth together.
Combine the marinade and crumbled tofu and let marinate for at least 15 minutes and up to 24 hours. The longer the tofu marinates in the chorizo seasonings, the more flavorful it will be.
Heat a large skillet over medium-high heat. Add the tofu with the marinade. Cook for 5 minutes, stirring to brown evenly. Reduce the heat to medium and cook for 5 minutes more, until the tofu is firm but juicy.
Servings ideas
Tofu chorizo can be used anywhere that you would usually use taco meat. I love using this chorizo in my soyrizo burritos.
These are a few of my favorite ways to serve it:
- Vegetarian burrito bowls and vegetarian burritos
- Combined with lentil taco filling for additional protein and flavor
- In black bean enchiladas or in place of soyrizo in this quinoa enchilada casserole
- Mixed with roasted fall vegetables
- On veggie nachos or sweet potato nachos
Cassidy's tips
- Salt and sugar content: Vegan chorizo includes a fair amount of salt and sugar to get closer to the flavor that Trader Joe's has, but you can definitely decrease the amounts for a more heart-healthy recipe.
- DIY spice blend: Combine all dry ingredients, including salt and sugar, to make a chorizo-style spice blend. Use 1-2 teaspoons of chorizo seasoning on roasted veggies or air fryer roasted potatoes for instant flavor.
- For more flavor, marinate the tofu chorizo overnight or for up to 24 hours.
- Tempeh: This recipe also works with an 8-ounce block of crumbled tempeh, similar to my tempeh taco meat recipe.
- Check out my guide to tofu for more tips & tricks about how to prepare tofu.
FAQ
Yes, you can. Ancho chili powder is smokier and has a stronger flavor than standard chili powder but the overall flavor won't change too much if you use any spice labeled "chili powder".
Mashing a block of tofu with a potato masher is the easiest way to get well-crumbled tofu. You can also just use clean hands to crumble it up.
Yes, you can bake the tofu chorizo instead of sautéing it. Spread the tofu into a thin layer on a parchment-paper-lined baking sheet. Bake at 350F for 15-20 minutes, or until the tofu is deepened in color.
Technically you don't have to press the tofu, but it really does help with flavor because it removes extra water and allows the marinade to absorb into the tofu instead.
Storage tips
Storage: Refrigerate in a closed container for up to 3-4 days.
Reheating: Reheat in a skillet over medium-high heat, cooking until warmed through. Spray with nonstick oil as needed to prevent sticking.
Freezing: Tofu chorizo freezes really well. I recommend freezing it after sautéing it. Freeze it in a closed container for up to 3 months. Let thaw overnight before reheating on the stove.
Looking for more tofu recipes?
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Recipe
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Vegan Tofu Chorizo Crumbles
Ingredients
- 1 block (14-16 ounces) extra firm tofu see note #1
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable broth
- 1 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 and ½ tablespoons ancho chili powder regular chili powder works too
- 1 tablespoon dried oregano
- 1 and ½ teaspoons ground paprika
- ¾ teaspoon salt
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon ground coriander
- ½ teaspoon sugar
- ¼ teaspoon ground cinnamon
- pinch of ground cloves
Instructions
- Press the tofu for 10 minutes. If you don't have a tofu press, place the tofu between two plates. Place something heavy on the top plate (like a can of beans or bag of dried beans). I avoid using breakable items to weigh the tofu down because they may fall off during pressing.
- Make the marinade in a medium mixing bowl or shallow baking dish by whisking together the apple cider vinegar, broth, olive oil, tomato paste, chili powder, dried oregano, ground paprika, salt, cumin, garlic powder, coriander, sugar, cinnamon and cloves.
- Crumble the pressed tofu using a fork, potato masher or clean hands. Mix together with the marinade. Coat thoroughly. Cover and let marinate in the fridge for at least 15 minutes and up to 24 hours.
- Heat a large non-stick skillet medium-high heat. Add the tofu and marinade. Let heat for 5 minutes, stirring as needed to evenly brown.
- Reduce the heat to medium. Stir the tofu occasionally to cook evenly. The tofu is ready when it is firm but still juicy, about 5 minutes.
- Serve in tacos, burrito bowls, or as a salad topping. Cover and refrigerate for up to 3 days.
Video
Notes
- Tofu: I've made this recipe with firm, extra firm and super firm tofu and they all work well. I prefer extra or super firm because it is not as a soft as medium firm tofu.
- Storage and reheating: Refrigerate in a closed container for up to 3-4 days. Reheat in a skillet over medium-high heat, cooking until warmed through. Spray with nonstick oil as needed to prevent sticking.
- Baking instructions: Spread the tofu into a thin layer on a parchment-paper lined baking sheet. Bake at 350F for 15-20 minutes, or until the tofu is deepened in color.
- Freezing instructions: I recommend freezing it after sautéing it. Freeze it in a closed container for up to 3 months. Let thaw overnight before reheating on the stove.
Nutrition
Author's note: This recipe was originally shared on January 19th, 2019. It was updated on March 29th, 2021 with new photos and a video. The recipe was altered slightly to improve flavor: soy sauce was omitted, salt and sugar increased and apple cider vinegar decreased.
Emily says
Just made this tonight for a burrito bowl and it was SO good. I used less cinnamon just because I was a little unsure and that suited my tastes. Will definitely be making tofu for burrito bowls like this from now on!
Cassidy Reeser says
Thanks so much for the review! 🙂