vegan chorizo recipe

Easy to make and can be prepared ahead of time, this vegan chorizo recipe can be used to amp up any dish! Sprinkle it on pizza, tacos, in a burrito, in a bowl, on nachos, in rice, on top of roasted potatoes, on soup, in a stuffed pepper, or anywhere you like.

Vegan Chorizo Tofu Crumbles

light oil ((such as canola or vegetable))

soy sauce

apple cider vinegar

chili powder

smoked paprika

garlic powder

oregano

black pepper

cumin

coriander

cloves

block (350 grams) extra-firm tofu, (crumbled)

Preheat your oven to 350F (180C). Line a large baking sheet with parchment paper or lightly grease it.

Mix the oil, soy sauce, vinegar and all of the spices together in a large bowl.

Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the prepared pan. Bake for 25 to 30 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn&#x27;t burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that&#x27;s ok because it will provide a variety of texture. Enjoy hot or cold.

Smoky vegan chorizo that tastes even better than the real thing! Plant-based, gluten-free, and perfect for bowls, burritos, and beyond. Just 10 ingredients, 1 bowl, and 30 minutes required!

Easy Vegan Chorizo

extra-firm tofu ((organic, non-GMO when possible))

tsp chili powder ((or store-bought))

Tbsp smoked paprika

cayenne pepper

Tbsp tamari ((or soy sauce if not gluten-free))

maple syrup

Tbsp ketchup

Tbsp avocado oil,

Drain tofu. With clean hands or a fork, roughly crumble the tofu in a medium mixing bowl. Aim for pieces about 1/4 - 1/2 inch in size.

Add the chili powder, smoked paprika, cayenne, and cumin and carefully toss to evenly coat the tofu with the spices. Add the tamari, vinegar, maple syrup, and ketchup and toss one more time.

Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add 1 Tbsp (15 ml) avocado oil and place half of your tofu mixture into the skillet (amounts as original recipe is written // adjust if altering batch size). Distribute the tofu mixture evenly over the pan so it’s in one thin layer. Cook for 3-4 minutes, undisturbed. It should be sizzling and popping slightly — if it’s not, turn up the heat a bit.

Once the tofu is nicely browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Break up the tofu mixture slightly and toss to evenly brown all sides — about 2 minutes.

Place in a dish, set aside, and repeat with remaining oil and tofu mixture.

Best when fresh. Perfect for adding to bowls, burritos, tacos, or vegan paella. Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month. If you prefer sausage “patties” you can scoop the tofu before cooking and press into 2-inch rounds and freeze to cook later.

https://www.youtube.com/watch?v=fJahJGjEz2A

Smoky vegan chorizo that tastes even better than the real thing! Plant-based, gluten-free, and perfect for bowls, burritos, and beyond. Just 10 ingredients, 1 bowl, and 30 minutes required!

Full Recipe: https://minimalistbaker.com/easy-vegan-chorizo/

Chorizo is believed to have originated in Spain and Portugal and is also common in Mexican cuisine. It's traditionally made with meat, but this is our plant-based take inspired by the spicy, smoky flavors of chorizo.
 
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Easy Vegan Chorizo | Minimalist Baker Recipes

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Vegan Chorizo Tofu Crumbles

Easy Vegan Chorizo

Top 2 vegan chorizo recipe recipes from across the web

The most viewed vegan chorizo recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chorizo Tofu Crumbles

Easy Vegan Chorizo

The most viewed vegan chorizo recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine