Vegan Tofu Chorizo
This vegan version of Mexican chorizo is made with crumbled extra-firm tofu and a tangy, flavorful marinade.
Servings: 4 servings
Calories: 77kcal
Ingredients
- 1 block (14-16 ounces) extra firm tofu
- ¼ cup apple cider vinegar
- 2 tablespoons olive oil
- ½ tablespoon soy sauce
- 3 cloves garlic, minced
- 1 and ½ tablespoons ancho chili powder
- 1 tablespoon dried oregano
- 1 and ½ teaspoons ground paprika
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- ¼ 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.
- Mix together the remaining ingredients (everything but the tofu) in a medium mixing bowl or shallow baking dish.
- Using your fingers or a fork, crumble the pressed tofu into the marinade. Coat thoroughly. Cover and let marinate in the fridge for at least 30 minutes. The longer the marination, the more flavorful the end result.
- Heat a large skillet or cast iron over high heat. Add the tofu and marinade. Let heat for 5 minutes, stirring to evenly brown.
- Lower the heat to medium. Stir the tofu occasionally to cook evenly. The chorizo is ready when it is firm but still juicy, about 5 minutes.
- Enjoy in tacos, burrito bowls, or as a salad topping. Cover and refrigerate for up to 3 days.
Nutrition
Calories: 77kcal | Carbohydrates: 2g | Fat: 7g | Sodium: 419mg | Potassium: 44mg | Vitamin A: 20IU | Vitamin C: 0.7mg | Calcium: 29mg | Iron: 0.8mg