Easy Tofu Chorizo Recipes
EASY TOFU CHORIZO
A quick, easy and healthy alternative to traditional chorizo, try this vegan Tofu Chorizo in Mexican dishes, chili and soups, salads, queso, breakfast scrambles and more! Gluten-free.
Provided by Lori Rasmussen, My Quiet Kitchen
Categories Entree
Time 20m
Number Of Ingredients 15
Steps:
- In a small bowl combine the ingredients for the spice blend and set aside. It makes about ¼ cup, or 4 tablespoons. You may or may not decide to use all of it, depending on the desired level of spiciness and flavor.
- Preheat a large saute pan over medium heat. Add the oil. Once hot, add 3 to 3 1/2 tablespoons of the spice blend directly to the oil, and stir for about 30 seconds. Add the tomato paste, and stir to combine.
- Crumble the tofu into the pan. Stir and cook just until it begins to brown. Use a large spoon to break tofu into even smaller pieces while cooking. Add the almond flour, stir, and cook for about 1 minute to toast the almonds. Drizzle with apple cider vinegar, and stir to combine. Taste and adjust seasonings, adding more of the spice blend if desired. Remove from heat.
- Use in your favorite dish or let cool, then store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts : Calories 91 kcal, Carbohydrate 2 g, Protein 6 g, Fat 6 g, Sodium 644 mg, ServingSize 1 serving
TOFU 'CHORIZO'
Crumble the tofu as if it were ground or coarsely chopped, then cook it until the water is driven out and you get a result which is very similar to ground meat and which takes on the flavor of whatever was cooked with it.
Provided by Mark Bittman
Time 45m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
- With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.
- Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.
Nutrition Facts : @context http, Calories 314, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 3 grams, Sodium 448 milligrams, Sugar 1 gram
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