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Tofu 'Chorizo'
37 min
Side
One-bowl / one-pot
Servings
(½ cup per serving)
Total
37 minPrep
10 minCook
27 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
-
1 Tbsp (15ml)vegetable oil
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1small onion, chopped
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4garlic cloves, minced
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½ tspsalt
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7.1 oz (200g)cremini mushrooms, finely chopped (optional)
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21 oz (600g)firm tofu, pressed
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1 Tbsp (3g)dried oregano
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1 Tbsp (7g)sweet paprika powder
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1 tsp (2.5g)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
Focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. For specific nutrition needs due to a medical condition, consult a dietitian or physician. While we strive to provide accurate nutritional information, we cannot guarantee its accuracy. See our disclaimer for details.
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Soooo delicious! Will be making again, perfect with rice.
Very good. I like the slight cinnamon flavor.
It turned out to be quite a yummy scrambled tofu. Great for salads and wraps :)
Used green pepper instead of mushroom
Garlic powder instead of fresh garlic
Wine vinegar instead of apple cider vinegar
Didn't have paprika and did not use chili
Used whole cumin instead pf powder
Doubled soy sauce
Still works
Different from the store bought vegan version, but very yummy in it's own way. And definitely healthier.
We make this at least once a week! So easy and cheap for my family of 3.
Sadia..I love this recipe and I make it all the time. The flavors come together so nicely and I can toss it over my salad or rice bowls or anything! I use so many of your recipes and resources. Thank you for sharing your gifts with our online community! You make it so easy toeat healthy and plant based! All the best to you! Cathy
This was so straight forward to make (especially for a beginner like myself), yet packed with flavor & body. Can’t wait to use it in so many different meals this week. I can definitely see myself making this often!
PS the cross out & scaling functions on the website are so helpful, thank you!
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.