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    Home » Recipes » Dinner Recipes

    Vegan Chorizo-Style Tofu Crumbles

    Published: Mar 29, 2021 by Cassidy Reeser · This post may contain affiliate links.

    9.1K shares
    • 1
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    Crumbled tofu is combined with Mexican inspired chorizo spices for the perfect vegan taco filling! This recipe requires less than 30 minutes of active time and is easy to freeze or double.

    Three tofu tacos topped with avocado on a pink plate
    Table of Contents hide
    1 Recipe features
    2 What is chorizo?
    3 What you'll need
    4 Step by step instructions
    5 Servings ideas
    6 Recipe tips and FAQ
    7 Looking for more tofu recipes?
    8 Vegan Chorizo-Style Tofu Crumbles

    Recipe features

    • Diet-friendly: vegetarian, vegan, nut-free, gluten-free
    • Filled with flavor from Mexican-style chorizo spices
    • Perfect as a taco or burrito filling or with rice & beans

    What is chorizo?

    This is not an authentic chorizo recipe but instead is inspired by Trader Joe's soyrizo. But chorizo goes far beyond the soyrizo found at the grocery store.

    Traditional chorizo can be Mexican or Spanish style. It is usually made with pork or beef. The kind that I'm making is inspired by Mexican spices.

    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'll be using ground ancho chili powder in this recipe.

    To learn more about the differences between Spanish and Mexican chorizo and traditional spices and ways of serving, check out Isabel Eat's article on chorizo.

    What you'll need

    You'll notice that there are a lot of different spices and that's because I tried to limit shortcuts and stick with traditional seasonings.

    Labeled ingredients used to make tofu chorizo
    • 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.
    • Key seasonings: Ancho chili powder, cumin, ground paprika, oregano, coriander, cinnamon, cloves, salt and 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 veganize this recipe we'll use olive oil.

    Step by step instructions

    Ground chorizo is usually pan-fried and browned in a skillet, so that's the method we'll use with tofu.

    Tofu being pressed in white tofu press

    Press the tofu for 15 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; you just need enough weight so that you can see liquid being squeezed out of the tofu. Alternately, use a tofu press (this is the one that I use).

    Crumbled tofu in round cake pan

    Crumble the tofu: After pressing, use a fork, potato masher or your fingers to crumble the tofu into a ground consistency.

    Bowl of chorizo spices before and after mixing together

    Make the marinade by combining the spices, apple cider vinegar, tomato paste, olive oil and vegetable broth together.

    Tofu covered in chorizo marinade before and after stirring together

    Combine the marinade and tofu and let marinate for at least 15 minutes and up to 24 hours. The longer you marinate the more flavorful it will be.

    Crumbled tofu soyrizo being cooked in a gray skillet

    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

    This tofu 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 burritos
    • Combined with lentil taco filling
    • In black bean enchiladas
    • Mixed with roasted veggies
    • On nachos or sweet potato nachos

    Recipe tips and FAQ

    • Salt and sugar content: This recipe 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 on roasted veggies, tofu scrambles, etc. for instant flavor.
    • Check out my guide to tofu for more tips & tricks about how to prepare tofu.
    Can I use regular chili powder?

    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".

    How do you crumble tofu?

    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.

    Can I bake the crumbles instead?

    Yes, you can bake the tofu 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.

    Do I have to press the tofu?

    No, but it really does help with flavor because it removes extra water and allows the marinade to seep into the tofu instead.

    Can I freeze this?

    Yes, tofu 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.

    How do you store and reheat this?

    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.

    Overhead view of three tofu tacos on a pink plate

    Looking for more tofu recipes?

    • How to Make Baked Tofu
    • Baked Panko-Breaded Tofu Nuggets
    • Easy Marinated Tofu
    • How to Make Air Fryer Tofu

    Did you try this recipe? You can leave a star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card or a review down in the comments section. I always appreciate your feedback! You can also follow along on my YouTube, Instagram, TikTok, and Pinterest or sign up for my newsletter!

    Three tofu tacos topped with avocado on a pink plate
    Print Recipe
    5 from 3 votes

    Vegan Chorizo-Style Tofu Crumbles

    This vegan "chorizo" is made with Mexican-inspired spices. It is ultra-flavorful and perfect as a taco or burrito filling!
    Prep Time35 mins
    Cook Time15 mins
    Total Time50 mins
    Servings: 4 servings
    Author: Cassidy Reeser, MS, RD

    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 15 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

    1. 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.
    2. 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.
    3. 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.
    4. 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.

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    Calories: 77kcalCarbohydrates: 2gFat: 7gSodium: 419mgPotassium: 44mgVitamin A: 20IUVitamin C: 0.7mgCalcium: 29mgIron: 0.8mg

    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.

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    Comments

    1. Emily

      February 23, 2022 at 7:19 pm

      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!

      Reply
      • Cassidy Reeser

        February 24, 2022 at 12:57 pm

        Thanks so much for the review! 🙂

        Reply

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    Hi, I’m Cassidy! I’m the registered dietitian behind Cozy Peach Kitchen, a food and nutrition blog sharing easy vegetarian recipes for every occasion.

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