Author: 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.
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Vegan Chorizo Tofu Crumbles
Servings:
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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
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Catriona says
Wow! Loves these crumbles. Was planning on having them on cauliflower pizza base wth eggplant topping. Base still in oven as I only read the cooking time for the rice! So eggplant, real rice and crumble wth salad. Only problem know is to not eat all the crumble so there is some left for my pizza tomorrow night. Can see me using this a lot with all sorts of spice variations. Thanks
Sam Turnbull says
So happy you enjoyed!!
melanie says
This recipe is amazing!!! I even omitted the oil and still delish!! Bye bye store bought meat crumbles!
Sam Turnbull says
Woohoo!! Homemade all the way 🙂
Megs says
I saw this recipe shared on IG this week and considering how much I love Sam’s baked tofu bites, I knew I had to try this too.
This recipe is 10/10 delicious and perfect. I doubled the recipe and I only added 1tbls oil total (so 1/4 of what the recipe calls for) and it was still delicious. Maybe it’s better with all the oil but since I try to eat WFPBNO at home, I thought I’d give it a try. I followed the rest of the recipe to a T. I added a 1/4 tsp of chipotle powder as well since I noticed Sam suggested a little cayenne could be added.
Another winner. Another recipe that I know my father, who isn’t veg, will love. 🙂
Sam Turnbull says
Wonderful!! Thrilled you enjoyed 🙂
Nina says
I loved these crumbles! I made a spaghetti bake with it and your stretchy mozzarella recipe.
Sam Turnbull says
Sounds delish!
Jenn says
Hey, Sam!
As always, this recipe did not disappoint! I made it with the garlic cream pasta and while the family liked the pasta, they *loved* the crumbles! I was told we need to keep a container of them in the fridge at all times. Oldest son took leftover crumbles and made a burrito. 🙂
Sam Turnbull says
Haha! That's awesome, Jenn! Glad to hear I'm not the only crumble addict 🙂
Sarah Lipsie says
I love your recipes! Everything I’ve made from your blog I’ve loved including these chorizo crumbles! I can’t wait to put it on pizza.
Sam Turnbull says
Thank you so much, Sarah!! So happy you are loving my recipes so much 🙂
Rob Williams says
Hi Sam,
Have you considered making a cross between this chorizo recipe and your italian sausage recipe?
Regards,
Rob
Sam Turnbull says
Not yet! Great idea 🙂
Lecia Sud says
Is there a way to make this recipe without oil? I enjoy your recipes but try to keep oil out of my life. When you can would you recommend substitutions for oil in your recipes.....
Sam Turnbull says
Oil-free is not my expertise but you should be able to substitute the oil with aquafaba, vegetable broth, or water. Enjoy!
nelliejean says
OMG, these are so good! I've been eating them mixed into potato salad for my lunches for the past fortnight and I'm still craving more! I just can't get enough of that spicy chewiness 🙂
Sam Turnbull says
Yay!! So thrilled you love it so much, nelliejean 🙂
JP says
OOOOOH YES!! I love all your tofu crumbles and this one is no exception. I really like the chewy texture you get from baking the tofu and of course, the spices are spot on! Thank you Sam!
Sam Turnbull says
You're most welcome, JP 🙂
Cheryl Mae says
Can these be made in the air fryer?
Sam Turnbull says
I haven't tried it myself but I imagine they could. Depending on your air fryer basket the crumbles may fall through the hole so you may need to line it with something. Enjoy!
Cindy says
Do we press the tofu?
Natalie says
Your taco crumbles in all their forms have completely stopped me craving meat as we go plant based as I couldn't find a good mince replacement and all my fave meals are made with it but these are delicious!
Anyway I actually wanted to say I made these tonight and added them to your Carbonara and it was delicious. My partner has stated it is up there in his top 3 meals I have ever made him (the other 2 are from our previous lives as meat eaters).
Thank you for such delicious recipes that I don't miss meat anymore!!
Sam Turnbull says
Love that story!! You're most welcome, Natalie, so happy you both enjoy them 🙂
Autumn says
Made this last night and it was bomb!!! The extra firm tofu makes a difference, I only had firm, but it still worked. I didn’t have cloves either, but this will be on repeat!! So easy and so good. I tried to post a picture, not successful. Try it, you will not be disappointed!! Thank you so much Sam for all that you do. ❤️
Sam Turnbull says
You're most welcome, Autumn! Thrilled you enjoyed it so much 🙂
Janeth H. says
ps: No, I cannot spell...
Janeth H. says
Hello there Sam!! Just wanted to let you know I just poppeed these out of the oven and the are (insert 'Bad Word' here) AMAZING!!! I burnt my tongue shoveling a spoonful into my mouth the moment they were out and OH SO DELISH!! I'm trying to incorporate vegan foods into our low-carb regimen and you have been an absolute Vegan Angel with your great recipes. I also took a try at the Vegan Mozzarella Cheese, which was a cinch to put together, so I'll update on that as soon as I grate it and incorporate it into my zucchini lasagna. Thank you so much for all these wonderful recipes. XO Janeth
Sam Turnbull says
Haha!! Love it! So thrilled you are loving my recipes, Janeth! I'm a terrible speller too! 😉
Hope says
Haven’t made this yet, but I’m curious to know how it would be texture-wise in the frying pan. Less chewy like it says, but would it be tougher or crispy? I don’t currently have an oven so I’m intrigued by this bc i can make it on the stove!
Sam Turnbull says
It would be less chewy and it would be more tender and not crispy. Enjoy!
Hope says
Thanks!
Dilini says
I hate this to be my first comment on your blog b/c I love your enthusiasm and creativity for vegan cooking, and I would like to think it’s me, that I must have done something wrong but this recipe I followed to a T, and results are bleak :-/
I feel I should have doubled the spice mixture to tofu ratio and turned on broil for the last few minutes. My attempt leaves mushy bland bits of soft crumbled tofu (I bought extra firm). Even me, veg/vegan 22 yrs can’t stomach it :-/
Will try to double seasoning recipe and try again, hope I Report back with a better outcome
Rocky says
Did you press the water out before crumbling?
dilini says
Hi Ricky thanks for thinking of ideas for me.
No, I did not remove water from tofu first. A little because of habit, but I didn’t press against a cloth or anything as an additional step. Usually that step is detailed, but it wasn’t included here, so I just crumbled.
I ended up doubling the seasoning and putting my batch back into the oven + broil 2-3 minutes a few times with a stir in btwn. Turned out not bad. Will try as you recommend next go around, thanks!
Sam Turnbull says
Oh no! It's difficult to know what went wrong without being in the kitchen with you. I have already heard lots of rave reviews from other recipe testers so it sounds like a measurement or two may have been off. There is no need to press the tofu first, just drain off the water so that should be ok. Do you think your oven runs a little cool? It's a common problem and it sounds like your tofu didn't get cooked enough. Was your block of extra-firm tofu 350g? Sorry I can't be more help!
Arlene and Cohen says
Just feasted on your tacos last Sat. night. Going to make these and maybe add a few threads of saffron which is also a great spice in chorizo. Whaddya think, Sam?
Sam Turnbull says
Saffron isn't usually in chorizo sausage itself, but it is often paired with it such as in a paella where the rice might have been cooked with saffron. Enjoy!
Joanne says
My only criticism of this recipe is that it needs to be doubled!!! Store in the refrigerator for four days? Ha! I have trouble not eating one serving just while I am removing from the baking sheet!
This is a great addition to your “crumble” recipes. The vinegar gives it a little spark! I am going to add to my burrito bowl tonight - but I have to stop snacking on them now!!
Sam Turnbull says
Haha! Love it!! I know what you mean, Joanne, I have the same problem, can't stop eating this deliciousness 🙂
Sally says
Thank you posting these amazing vegan recipes
Sam Turnbull says
It's my pleasure. So happy you're enjoying them, Sally 🙂
Cynthia Erbentraut says
I just made this recipe tonight for dinner. The tofu crumbles are genius and the recipe was really delicious. I am a tofu nut and buy a carton every week. (7 pkgs) I was super excited to find your website in a search for tofu crumbles. I made the crumbles and topped them on a taco salad. Delish! Thank you for your hard work and dedication in searching out delicious ways to eat healthy.
Sam Turnbull says
So happy you love them, Cynthia 🙂