Lo and behold, we've created the perfect vegan chorizo. And is it ever good!
For those of you wondering what chorizo is, let's dive in. It's a pork-based cured and/or smoked sausage meat that was first created in Spain. It's often formed into a log that is cut into slices that people eat on its own or with other foods such as breads, cheeses etc. While not in the same form, our vegan chorizo is inspired by similar spices such as paprika. The tofu and mushrooms give it a "meat-y" texture, and overall, this recipe is significantly lower in saturated fat compared to the original.
The question becomes "So, what can I make with this chorizo?" We've got you covered. Stay on the lookout because in the next week, we'll be coming out with 2 amazing recipes you can use this chorizo in:
+ Vegan Chorizo Pasta with Artichokes & Tomato Sauce
+ Chorizo Taco Bowl
Pro tip: In step #3, stir continuously and keep a close eye to avoid over-cooking because if bits get burnt at the bottom, it can alter the flavour of the whole dish.
Vegan Tofu CHorizo
▸ ▹ Vegan, gluten-free, refined sugar-free, nut-free
Yield: 3 cups; 4-6 servings
Prep Time: 10 min
Cook Time: 20 min
Total Time: 30 min
1 Tbsp (30mL) vegetable oil
1 small onion, chopped
4 cloves garlic, minced
1/2 tsp tsp salt
1/2 tsp ground pepper
10 medium cremini or white button mushrooms, finely chopped (optional)*
2 blocks (600g) extra-firm tofu
1 Tbsp (15g) dried oregano
1 Tbsp (15g) paprika powder
1 tsp (5g) chili powder (optional)
1/2 tsp ground coriander (optional)
1/2 tsp ground cumin
1/8 tsp cinnamon
2 Tbsp (30mL) apple cider vinegar
1 tsp (5mL) soy sauce
INGREDIENTS: Optional Garnish
Fresh cilantro, chopped
Scallions, thinly sliced
Heat a large pan on high and add oil. When hot, add the onion, garlic, salt and pepper, and cook for about 3-5 minutes.
Add the mushrooms and continue to cook until mushrooms release their moisture and begin to brown, about 7 minutes.
Reduce the heat to medium-high. Crumble tofu with your hands into the pan. Cook, stirring and scraping the bottom of the pan to avoid burning, until tofu browns and crisps to you 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. Garnish. Enjoy!
*Variations: mushrooms can be left out of this recipe if you don’t like it or to simply reduce cooking time. All of the spices are optional, although the more you can add from the list the better!
Meal prep: easy to make during meal prep to enjoy in recipes throughout the week: add to breakfasts, tacos, burritos, nachos, lasagnas, pastas and salads!
Storage: store in an airtight container in the fridge for up to 4 days.
Did You Try This Recipe?
Let me know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes