
Vegan Tofu Chorizo
37 min
Side
Make-ahead
One-bowl / one-pot
Servings
(½ cup per serving)
Total
37 minPrep
10 minCook
27 minContains
Swap out
Free from
Ingredients
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1 Tbsp (15 mL)vegetable oil
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1small onion, chopped
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4cloves garlic, minced
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½ tspsalt
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10cremini mushrooms, finely chopped (optional)
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21 oz (600 g)firm tofu, pressed
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1 Tbsp (3 g)dried oregano
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1 Tbsp (7 g)paprika powder
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1 tsp (3 g)chili powder (optional)
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½ tspground coriander (optional)
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½ tspground cumin
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½ tspground black pepper
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⅛ tspground cinnamon (optional)
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Directions
- Add the oil to a large pan on high heat. When hot, add the onion, garlic, and salt, and cook for 3 minutes.
- Then add the mushrooms and cook until the mushrooms release their moisture and begin to brown, about 7 minutes.
- 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.
- 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
- Store in an airtight container in the fridge for up to 4 days.
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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
Love it! Used it in tortilla with vegetables.
The tofu and mushrooms make this a really great "meaty" filling for tacos! Super flavorful. Gives a nice change from my usual bean tacos!
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.
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!
Delicious! And easy to make, especially for a novice cook like me
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
Hi! Should I use extra tofu if I’m not using mushrooms?
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
So good! I like adding it to rice bowls or pasta sauce.
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!
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.