Soy Chorizo Recipes
HOMEMADE SOY CHORIZO (VEGAN, GLUTEN-FREE)
This homemade spicy Soy Chorizo recipe is so simple to make in just 20 minutes, using just 1 pot. It's so much healthier than store-bought versions, and you'll also find most (if not all) of these ingredients already in your kitchen.
Provided by Christin McKamey
Categories Main Dish
Time 20m
Number Of Ingredients 14
Steps:
- To begin, freeze the tofu block overnight. You can either 1) remove the tofu block from the packaging and transfer to an airtight container, or 2) keep the tofu block in the original packaging and freeze (either way works). Remove the tofu the next morning and leave on the counter all day to thaw (or transfer to fridge). about 12 hours.
- When thawed, cut the tofu lengthwise into 2 pieces and remove moisture again, pressing down with paper towels. Once the moisture is removed as much as possible, crumble the tofu into a medium bowl. Make sure the pieces are very small, with no noticeable chunks.
- Next, in a medium/large skillet or Dutch oven, add the olive oil to the skillet over medium heat. Add the onion and garlic and cook for 4-5 minutes, stirring occasionally until the onions are soft and translucent.
- Reduce the heat a little and add the soy sauce, can of green chiles and can of tomato paste. Mix together until the tomato paste is mixed in thoroughly. Then add the Spanish paprika, chili powder, cayenne pepper, cumin, chipotle powder, salt and nutritional yeast (if desired). Then stir again until spices are mixed in thoroughly.
- Finally, add the crumbled tofu to the pot. Mix all together until combined. Then cook over low heat for 1-2 minutes until warmed throughout. Remove from heat.
- This soy chorizo works great as a filling for tacos, nachos, taco salad, or any Mexican-Inspired dish. Serve with sliced avocado, chopped green onions, chopped red cabbage, salsa, black beans, and/or cilantro.
- This recipe makes 3 cups chorizo meat, or 4 (3/4 cup) servings. Store in an airtight container in the fridge for 3-4 days.
Nutrition Facts : ServingSize 0.75 cup, Calories 198 kcal, Carbohydrate 17.3 g, Protein 13.9 g, Fat 9.4 g, Sodium 602 mg, Sugar 7.6 g
SOY CHORIZO TACO FILLING
Taco filling using soy chorizo sausage is served in warmed corn tortillas, with baby greens, and black beans for a veggie taco that will satisfy vegans and carnivores alike!
Provided by Ms.Brittania
Categories 100+ Everyday Cooking Recipes Vegetarian Protein
Time 30m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium-high heat. Add chorizo and cook until slightly browned, about 5 minutes. Add bell peppers and onion and cook until slightly soft but still firm, about 5 minutes more. Add water and taco seasoning. Stir until thoroughly mixed and water is bubbly. Reduce heat to medium and let water reduce, 3 to 4 minutes. Add hot sauce and paprika.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 5.4 g, Fat 5 g, Fiber 1.3 g, Protein 3.3 g, SaturatedFat 0.9 g, Sodium 261 mg, Sugar 1.4 g
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