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
- â…› 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.
linnie says
I was wondering if I could make Chorizo seitan with the recipe? Maybe replace the tofu with vital wheat gluten? Any thoughts? I need chorizo sausage for a tapas dinner party.
Thank you
Jen says
I wish I had a crown to give you because you're the QUEEN of flavor town! I made this today after eyeing if for a few months. Only had firm tofu but it is delicious - didn't even add the salsa. This tastes *exactly* like the seitan chorizo from my fave vegan place in NYC. I have gifted your cookbook to many friends/family and can't wait to get my hands on your next one 🙂
Mandy says
I am going to try making chorizo seitan sausages today as I usually buy Fieldroast ones and they are great ( but pricey). I'll combine your seitan sausage recipe with this chorizo seasoning mix you use for the crumbles and see if I have any luck replicating my fave Fieldroast ones! Your vegan tenders were LIFE-CHANGING especially with that Sweet/Smoky marinade, so you've hooked me on making my own seitan....it's fun, too!!! Thanks again Sam!
jackie says
Really yummy. I always double the recipe and have added vegan mayonnaise to some then used this as a filling for sushi. My non vegan family thought it was chicken?? Could not believe it was tofu. There is always some of this in my fridge. Great sprinkled on top of pasta or in a Mexican wrap. Thanks for another fantastic recipe.
jackie says
Made this and was so good. Had in a burrito and it tasted incredable. Will double recipe next time as we couldn't stop eating it.
Thanks for all your great recipes.
Sam Turnbull says
Haha! That's wonderful! Thrilled you enjoyed it, jackie 🙂
Tracey says
hi Sam:
I was lead to this recipe from your recently posted Vegan Bacon Bits and now cannot decide which to make first! I thought you should know that in the intro to this recipe you write "I admit it, I have a tofu crumble addition" . When I re-read it you obviously mean addiction not addition. I don't mean to be critical I just thought you would want to know. Thanks for all your great recipes and tips.
Sam Turnbull says
Ooops typo corrected! Thanks! And I hope you enjoy whichever one you try 🙂
Marie says
These are amazing! This is the second week I’ve made them, I use them in burrito bowls and breakfast tacos. This tastes just like the meat-based chorizo I used to love. I am so happy you made an easy, make at home option to the grocery store varieties that I never truly liked. I double the spice mixture to give it an extra kick. Thank you!!!
Sam Turnbull says
Wonderful! Thrilled you love them so much, Marie!
Ren says
So easy and yummy! I love these crumbles over a salad, it's some next-level business.
Sam Turnbull says
Woohoo! 🙂
Eve says
Made this tonight to top my baked sweet potato - delicious!! The hardest part was trying not to eat the leftovers before I could get them into a container - so easy to pick at the crumbles off the tray!! 🙂
AKSHITA BATRA says
I made tacos for my birthday party and used this as a filling. It is fast, easy and everyone loved it. Loved it!!! This is the best tofu scamble I have seen. it takes minimal effort. I had 8 people over my place and it was easy to manage.
I don't leave comments often but this one deserves it. Highly recommend to try.
Nikki says
Sam you are amazing, this recipe is made weekly at my house- I commit the oil in the recipe and it is still spot on and perfect. I have been Vegetarian for 15 years but in October of 2019 went completely plant based, I spent months with non desirable food until I found your banana peel bacon- I thought this recipe is BS and will never work... it was amazing and so are these crumbles (and all your other recipes, nothing has been less that perfect)! I bought your cookbook to support you because your blog has supported me and my family through this transition- you are amazing and if anyone is reading this comment- make these crumbles now you will love them- I make 2 batches and freeze one so we always have extra on hand!
Sam Turnbull says
Bahaha! I love that about the banana bacon! Thank you so very much for your support, I'm thrilled that you are enjoying my recipes so much 🙂
Steve says
This recipe sounded so versatile i had to try it, but it’s deathly hot out and i really didn’t want to run the oven. So I used my gas barbecue as an oven and it came out great! I prepared everything per the instructions and placed the cookie sheet into the pre-heated bbq. I used my cast iron pan to lift the cookie sheet off the grill so it wouldn’t burn. Gotta say it came out great and i didn’t heat the house up!!
Sam Turnbull says
Wonderful idea! Thrilled you enjoyed, Steve 🙂
moonlit says
There is no mention of pressing the tofu in this recipe, Is it needed? Would it be better with tofu that has been frozen?
Sam Turnbull says
No need to press the tofu, and I don't recommend frozen. Enjoy!
BananaMan says
I love this technique.
I did alter the recipe a bit to make it more authentic (switched the amounts of vinegar and soy sauce, added a bay leaf, added cinnamon, halved the oregano, and added thyme). I also used frozen tofu, because I thought it would help with the texture.
It turned out amaaaaaaaaazing.
Like, seriously. This is probably one of the better fake meat recipes I've made. This is up there with the banana blossom fish recipes, and jackfruit sandwiches.
The technique you gave about crumbling the tofu and all that, A++.
Leann says
Another truly amazing recipe. Totally a repeater at our house—the spices were spot on. Thanks for all you do to inspire the vegan community with yummy dishes! I hope you know how much we appreciate your creativity!
Sam Turnbull says
Aww thanks so much, Leann!
Kristina says
We are big tofu eaters and love this recipe! I make soy milk and tofu from scratch and was wondering if you have any good recipes for the lees. I’d love to find a great breakfast sausage recipe
Nicole says
These are still in the oven finishing up but they are so good! The spice mixture is amazing.
I had to cook almost twice as long to get it to get chewy, but I'm pretty sure that was entirely my fault. I used a tofu that might have been less firm & I didn't do a great job of pressing liquid out of it. Just wanted to pass that along in case anyone else runs into a similar situation. 🙂
Thank you so much for the recipe!
Nicole
SarahLillis says
To freeze these do you freeze them before or after cooking?
Jenny says
Of course before; otherwise you can't really crumble tofu...
DebbieM says
These are delicious! We are trying to be oil-free and subbed vegetable broth for the oil and it works very well. The second time I used the seasoning mix on cauliflower which was then roasted in a 450 degree oven for 20 minutes and they were amazing. Thanks for another great (and flexible) recipe.
Sam Turnbull says
Wonderful! So happy you enjoyed, Debbie 🙂
Naydamar says
Making it for the second time today. Loved it! Thanks for sharing.
Sam Turnbull says
You;re most welcome 🙂