Main image of Vegan Tofu Chorizo

Vegan Tofu Chorizo

37 min

Side

Make-ahead

One-bowl / one-pot
This crumbled vegan chorizo is a delicious and "meaty" filling that can be enjoyed in tacos or burritos, piled onto salads, or mixed into pasta sauces.

Servings

(½ cup per serving)

Total

37 min

Prep

10 min

Cook

27 min

Contains

Soy symbol

soy

Swap out

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

Ingredients

  • 1 Tbsp (15 mL)
    vegetable oil
  • 1
    small onion, chopped
  • 4
    cloves garlic, minced
  • ½ tsp
    salt
  • 10
    cremini mushrooms, finely chopped (optional)
  • 21 oz (600 g)
    firm tofu, pressed
  • 1 Tbsp (3 g)
    dried oregano
  • 1 Tbsp (7 g)
    paprika powder
  • 1 tsp (3 g)
    chili powder (optional)
  • ½ tsp
    ground coriander (optional)
  • ½ tsp
    ground cumin
  • ½ tsp
    ground black pepper
  • ⅛ tsp
    ground cinnamon (optional)
  • 2 Tbsp (30 mL)
    apple cider vinegar
  • 1 tsp (5 mL)
    sodium-reduced soy sauce

Directions

  1. Add the oil to a large pan on high heat. When hot, add the onion, garlic, and salt, and cook for 3 minutes.
  2. Then add the mushrooms and cook until the mushrooms release their moisture and begin to brown, about 7 minutes.
  3. Reduce the heat to medium-high. Crumble in the tofu with your hands. Cook, stirring and scraping the bottom of the pan to avoid burning, until the tofu browns and crisps to your liking, around 15 - 20 minutes.
  4. Add in the spices and continue to cook and scrape until fragrant, about 1 - 2 minutes. Lastly, add the vinegar and soy sauce, stir, and enjoy!

Storage

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Nutrition info

We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.

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Discussion & Rating

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Justyna - Jan. 26, 2023, 7:13 a.m.

Love it! Used it in tortilla with vegetables.

Reply
Erica - June 9, 2022, 8:49 p.m.

The tofu and mushrooms make this a really great "meaty" filling for tacos! Super flavorful. Gives a nice change from my usual bean tacos!

PUL Team - June 10, 2022, 11:57 p.m.

Beyond happy to hear the recipe is being enjoyed, Erica!

Reply
Steph - March 12, 2022, 11:58 a.m.

I had this for dinner tonight, it was awesome.
I didn't have mushrooms handy, so I used porcini mushroom salt to get the flavour (I get this from a local mushroom farm in Adelaide) Wow it was so easy and delicious! I will be making this all the time.
Thank you PUL team.

PUL Team - March 12, 2022, 7:27 p.m.

Thanks for sharing the kind words modification, Steph, it's so appreciated ✨

Reply
Anna - March 9, 2022, 1:51 p.m.

Amazing! I wasn't sure if the paprika powder should be hot or sweet, I randomly used hot, and wow, soooo spicy! I loved it! Thank you for the recipe!

PUL Team - March 10, 2022, 9:31 p.m.

We're so glad it was enjoyed, Anna, thank you 😃

Reply
Derek Kreyekes - Feb. 26, 2022, 7:30 p.m.

Delicious! And easy to make, especially for a novice cook like me

PUL Team - Feb. 26, 2022, 9:28 p.m.

So happy to hear, Derek!

Reply
Jessica - Oct. 24, 2021, 5:28 p.m.

I just love this recipe. Have done it a million times. A go-to when I am prepping for the week as it can go with so many dishes. My favourite use of the Tofu Chorizo is using it as a filling for my wraps, pairing up with some veggies. Thank you for developing this wonderful recipe <3

PUL Team - Oct. 26, 2021, 4:36 a.m.

Such a huge compliment, Jessica, thank YOU for the glowing review!

Reply
Sophia C - Oct. 24, 2021, 5:09 p.m.

Hi! Should I use extra tofu if I’m not using mushrooms?

PUL Team - Oct. 26, 2021, 4:36 a.m.

Thanks for the question, Sophia! The mushrooms help add a savoury meat-like texture and taste to this one. You could add extra tofu if desired or simply omit the mushrooms. We hope you enjoy it 😊

Reply
Dana - Sept. 5, 2021, 2:20 a.m.

I love this recipe! I replace meat with this in all kinds of preparations: tacos, pasta sauce, meatballs. It's one of my go-tos. <3

PUL Team - Sept. 5, 2021, 3:18 a.m.

We appreciate this so much, Dana, thank you for taking the time to share!

Reply
Amanda - July 22, 2021, 8:06 p.m.

So good! I like adding it to rice bowls or pasta sauce.

Reply
Viveka-Marie - June 30, 2021, 6 p.m.

This was delicious! I made it alongside some refried black bean and roasted red pepper spread with fresh veggies and put it in burritos for my family. They loved this new flavourful way of eating tofu (and my mom in particular has missed eating chorizo since she’s gone plant-based). Thank you so so much, Sadia!

PUL Team - July 1, 2021, 7:08 p.m.

We're so glad you and your family enjoyed the recipe, Viveka-Marie! 😃

Reply
Helene - June 24, 2021, 1:47 p.m.

My family enjoyed this very much. I deviated slightly from the recipe and used white wine instead of apple cider vinegar and would recommend going slightly lighter on oregano.

PUL Team - June 24, 2021, 3:29 p.m.

Thank you for the review and for sharing this, Helene 😊

Reply