If you ever uttered the words 'tofu is bland', then you haven't tried these Vegan Chorizo Tofu Crumbles.
Easy to make and can be prepared ahead of time, this vegan chorizo recipe can be used to amp up any dish!
Tofu is one of my most favourite foods ever (I know, I know, how very vegan of me). The thing is that when people say they don't like tofu, I can pretty much guarantee you that what they should have said was that they don't like tofu the way they've had it prepared so far. Tofu is totally bland and boring straight out of the package, so it needs a little love.
Spices, sauces, breading, baking, frying, whatever you want. These vegan chorizo tofu crumbles are jam-packed full of gorgeous spices, and then they are baked which dries out the tofu a little and makes it chewy. No bland tofu here!
I admit it, I have a tofu crumble addiction...
I have used them in my bolognese sauce, my chili, and in tacos. Each time adjusting the spices and seasonings so they suit the recipe. So if you've ever made one of those recipes before then you have a pretty good idea of how these vegan chorizo tofu crumbles work, and you likely have a pretty good idea of how insanely delicious these are!
This recipe requires a lot of spices, just like traditional chorizo, but even though the list is pretty long, I assure you this recipe is super easy to make. I love making my vegan chorizo tofu crumbles ahead of time and storing them in an air-tight container in the fridge for up to 4 days, or you can freeze them so they are ready to go for the perfect topping! (That is if you can resist eating them all straight from the pan).
Where to use vegan chorizo:
- On pizza
- In a taco
- In a burrito
- On a burrito bowl
- On nachos
- Stirred into rice
- On top of roasted potatoes
- On potato soup
- In a stuffed pepper
- Anywhere that needs a little pick me up!
To make vegan chorizo tofu crumbles:
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't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture.
Baking the tofu makes the crumbles chewy but you could alternatively cook the seasoned crumbles in a skillet over medium-high heat, stirring often until they darken about 10 minutes. They won't be as chewy this way but the flavour will still be there.
Enjoy however you like, hot or cold.
Bon appetegan!
Sam.
Vegan Chorizo Tofu Crumbles
Ingredients
- 2 tablespoons light oil (such as canola or vegetable)
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoons oregano
- ½ teaspoon black pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon ground cloves
- 1 block (350g) extra-firm tofu, crumbled
Instructions
- 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't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture. Enjoy hot or cold.
Notes
- Baking the tofu makes the crumbles chewy but you could alternatively cook the seasoned crumbles in a skillet over medium-high heat, stirring often until they darken about 10 minutes. They won't be as chewy this way but the flavour will still be there.
- This chorizo has a nice lingering spice but if you want to make it even spicier add ¼ - ½ teaspoon cayenne powder along with the other spices.
Nutrition
Nicole says
Hi Sam! Can these chorizo crumbles be frozen? I’d love to make a big batch and have it on hand for all my chorizo needs! Haha!
Sara says
I made this for dinner tonight and it was tasty! A little too salty for my liking but great flavor. Will reduce the soy sauce next time as I really enjoyed it in my taco salad!
Allison says
Should the tofu be pressed?
Sam Turnbull says
Nope! I will always say in the recipe if the tofu needs to be pressed first 🙂
Barbara says
These are sooooo good. I ate the larger pieces right off the baking sheet. The smaller bits will go on tonight's pizza.
Sam Turnbull says
AMazing!
Cathy says
Aloha!
My company makes lunches for preschools and I'm working on introducing more plant-based meals. One problem is that our local tofu producer doesn't offer extra firm tofu. Do you think this recipe would work with regular firm tofu?
btw, My family & I love your meals, esp. the tofu bolognese. So yum, even for us non-vegans:-)
Sam Turnbull says
Yes, it will just be a little softer in texture. Enjoy!
Laurie says
Can these crumbles be frozen? I want to make them but don’t want to have chorizo crumble overload if I have to eat it all within a few days.