Vegan Chorizo Tofu Crumbles Recipes

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VEGAN CHORIZO RECIPE BY TASTY



Vegan Chorizo Recipe by Tasty image

Want another meat-free alternative to add to your meal prep rotation? This quick and easy "chorizo" is the perfect addition to omelets, tacos, and burrito bowls. It might just give classic pork chorizo a run for its money.

Provided by Betsy Carter

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 22

3 cups mushroom, stemmed and halved button
1 cup white onion, diced
1 cup walnuts
1 can chickpeas, drained
½ jalapeño, seeded and roughly chopped
4 cloves garlic, roughly chopped
2 tablespoons olive oil
2 tablespoons paprika
1 teaspoon garlic powder
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons kosher salt
½ teaspoon smoked paprika
½ teaspoon ground coriander
½ teaspoon chili powder
½ teaspoon black pepper
½ teaspoon onion
¼ teaspoon red pepper flakes
⅛ teaspoon cinnamon
1 tablespoon tomato paste
1 tablespoon apple cider vinegar
1 tablespoon soy sauce

Steps:

  • Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
  • Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8-10 minutes, stirring often, until lightly browned.
  • Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
  • Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
  • Serve the chorizo hot in your favorite dishes.
  • Enjoy!

Nutrition Facts : Calories 312 calories, Carbohydrate 27 grams, Fat 19 grams, Fiber 8 grams, Protein 10 grams, Sugar 6 grams

TOFU 'CHORIZO'



Tofu 'Chorizo' image

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

2 tablespoons olive oil
1 small onion, chopped
1 tablespoon garlic, chopped
Salt and ground black pepper
2 blocks firm tofu
1 tablespoon chili powder
1 teaspoon cumin
1/8 teaspoon cinnamon
1 teaspoon cider vinegar
Chopped fresh cilantro for garnish
Chopped scallions for garnish

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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