Vegan Chorizo Tofu Crumbles

July 21, 2019

#Recipe #Foody

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 addition…

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

Easy to make and can be prepared ahead of time, this vegan chorizo recipe can be used to amp up any dish! Sprinkle it on pizza, tacos, in a burrito, in a bowl, on nachos, in rice, on top of roasted potatoes, on soup, in a stuffed pepper, or anywhere you like.

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
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
1, 350g block extra-firm tofu, (crumbled)

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.

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 1/4 – 1/2 teaspoon cayenne powder along with the other spices.