Main image of Vegan Tofu Chorizo

Vegan Tofu Chorizo

30 min



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.


(½ cup per serving)


30 min


10 min


20 min


Soy symbol


Swap out

Gluten symbol


Free from

Peanut symbol


Treenut symbol

tree nut

Sesame symbol



  • 1 Tbsp (15 mL)
    vegetable oil
  • 1
    small onion, chopped
  • 4
    cloves garlic, minced
  • ½ tsp (3 g)
  • 10
    button mushrooms, finely chopped (optional)
  • 21.1 oz (600 g)
    extra firm tofu, pressed
  • 1 Tbsp (3 g)
    dried oregano
  • 1 Tbsp (7 g)
    paprika powder
  • 1 tsp (3 g)
    chili powder (optional)
  • ½ tsp (1 g)
    ground coriander (optional)
  • ½ tsp (1 g)
    ground cumin
  • ½ tsp (1 g)
    ground black pepper
  • ⅛ tsp
    ground cinnamon
Buy ingredients on AmazonFresh  



  1. Add the oil to a large pan on high heat.
  2. When hot, add the onion, garlic, and salt, and cook for about 3 - 5 minutes.
  3. Add the mushrooms and continue to cook until the mushrooms release their moisture and begin to brown, about 7 minutes.
  4. Reduce the heat to medium-high. Crumble the tofu with your hands into the pan. Cook, stirring and scraping the bottom of the pan to avoid burning, until the tofu browns and crisps to your liking, between 15 - 30 minutes.
  5. Add in the spices and continue to cook and scrape until fragrant, about 1 -2 minutes.
  6. Add the vinegar and soy sauce, and stir to combine. Enjoy!


Let us know what you think

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.

Show nutrition info  

Watch it step-by-step!

More for the eyes

image of image of

Discussion & Rating

Rate this post

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!

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

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

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! 😃

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 😊