Vegan Tofu Chorizo
30 min
Side
Make-ahead
One-bowl / one-pot
Servings
(½ cup per serving)
Total
30 minPrep
10 minCook
20 minContains
soy
Swap out
gluten
Free from
peanut
tree nut
sesame
Ingredients
-
1 Tbsp (15 mL)vegetable oil
-
1small onion, chopped
-
4cloves garlic, minced
-
½ tspsalt
-
10button 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
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1 tsp (3 g)chili powder (optional)
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½ tspground coriander (optional)
-
½ tspground cumin
-
½ tspground black pepper
-
⅛ tspground cinnamon
Directions
- Add the oil to a large pan on high heat.
- When hot, add the onion, garlic, and salt, and cook for about 3 - 5 minutes.
- Add the mushrooms and continue to cook until the mushrooms release their moisture and begin to brown, about 7 minutes.
- 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.
- Add in the spices and continue to cook and scrape until fragrant, about 1 -2 minutes.
- Add the vinegar and soy sauce, and stir to combine. 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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