Vegan Tofu Chorizo Recipes

VEGAN TOFU CHORIZO

Steps:

• Chop the tofu and use a fork to crumble it into bite-sized pieces.
• Heat some water or oil in a skillet and cook the tofu over medium-high heat for about 5 minutes or until it starts to golden brown. Stir occasionally.
• Add the rest of the ingredients, stir and cook over medium-high heat for another 5 to 10 minutes or until tofu is ready. Feel free to omit the wine, but the cooking time may vary a little bit (tofu will be ready sooner). Chorizo will be tastier if you add the wine though.
• Serve immediately or keep leftovers in a sealed container in the fridge for 4 to 5 days.
• Use this vegan chorizo tofu to make dishes like vegan chorizo and potato tacos, vegan chorizo queso dip, vegan spanish tofu scramble with potatoes and chorizo, simple vegan spanish rice with chorizo, vegan mexican style potatoes with chorizo or any recipe that calls for chorizo.

VEGAN CHORIZO RECIPE BY TASTY

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!

TOFU 'CHORIZO'

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.

VEGAN CHORIZO CHILI

Steps:

• Heat oil in a large pan over medium heat. Add bell pepper, onion, and jalapeno pepper. Cook and stir until softened, about 6 minutes. Add garlic, cumin, chili powder, garlic salt, and adobo sauce. Stir until fragrant, about 30 seconds.
• Add soy chorizo to the pan and break it up with a wooden spoon until crumbled, about 2 minutes. Add beans, tomatoes, vegetable stock, and sweet potatoes. Reduce heat and simmer until potatoes soften and flavors meld, 45 to 60 minutes.