Best vegan chorizo recipe: easy plant based chorizo
This easy plant-based chorizo is packed with bold flavors and a perfect meatless alternative to traditional chorizo. Made from crumbled tofu and seasoned with a smoky, spicy blend, this vegan chorizo is not only simple to prepare but also incredibly versatile. Whether you’re filling tacos, adding to bowls, or spicing up a paella, this recipe brings a delicious, hearty twist to your favorite dishes — all without the meat! Perfect for a quick weeknight meal or meal prepping for the week.
Ingredients
Chorizo tofu ingredients:
- 14 ounces (397g) extra-firm tofu (organic, non-GMO when possible)
- 2 tsp (4g) spicy chili powder
- 1 Tbsp (7g) smoked paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 Tbsp (30ml) tamari (or soy sauce if not gluten-free)
- 1 Tbsp (15ml) apple cider vinegar
- 2 tsp (10ml) maple syrup
- 1 Tbsp (15g) ketchup
- 2 Tbsp (30ml) avocado oil, for cooking (if oil-free, omit, but it will be more dry)
Instructions
How to make vegan tofu Chorizo:
- Start by draining the tofu. Using clean hands or a fork, crumble the tofu into a medium-sized mixing bowl. Aim for pieces roughly 1/4 to 1/2 inch in size.
- Sprinkle the tofu with the chili powder, smoked paprika, cayenne, garlic powder, onion powder, and cumin. Gently toss everything together, ensuring the tofu is well coated with the spices. Then, stir in the tamari, apple cider vinegar, maple syrup, and ketchup, mixing again to combine evenly.
- Heat a 10-inch nonstick or seasoned cast-iron skillet over medium heat. Add 1 tablespoon (15 ml) of avocado oil and place half of the tofu mixture into the pan. Spread the tofu out into a single, even layer. Let it cook undisturbed for about 3 to 4 minutes until it starts to sizzle and pop — if you don’t hear this, increase the heat slightly.
- Once the bottom of the tofu is nicely browned, use a spatula to flip it in sections, allowing the other side to brown for another 3 minutes. Break up the tofu a little more and toss it in the pan to brown all sides evenly for about 2 more minutes.
- Transfer the cooked tofu to a dish, set it aside, and repeat with the remaining oil and tofu mixture.
- This dish is best enjoyed fresh and can be used in bowls, burritos, tacos, or even vegan paella. Store any leftovers in the fridge for up to 3 days or freeze them for up to 1 month. If you’d prefer to make sausage “patties,” scoop the tofu mixture before cooking, press it into 2-inch rounds, and freeze to cook later.
Notes
Calories per serving is approximately 185
If you prefer a sausage patty format, you can shape the crumbled tofu mixture into 2-inch rounds before cooking. These can be cooked immediately or frozen to cook later.
Store any leftover chorizo in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 1 month. Reheat it in a skillet before serving.