45 minutes
A delicious and savory tofu ‘chorizo’ recipe that mimics the flavors and texture of traditional chorizo, perfect for tacos, burritos, or breakfast scrambles.
Olive Oil, none
tablespoons
Chopped Onion, Chopped
0 oz
Garlic, Minced
cloves
Salt, none
pinches
Black Pepper, Freshly ground
0 grind
Firm Tofu, Crumble
0 blocks
Chili Powder, none
tablespoons
Cumin, none
teaspoons
Cinnamon, none
0 dash
Cider Vinegar, none
teaspoons
Fresh Cilantro, Chopped
handful
Scallions, Chopped
handful
1. Sauté Onions and Garlic
Warm two tablespoons of olive oil in a large skillet over medium-high heat. Add the chopped onion and garlic, seasoning with a pinch of salt and a grind of black pepper. Sauté for 3 to 5 minutes, until the vegetables soften and become aromatic.
2. Crisp the Tofu
Crumble two blocks of firm tofu directly into the skillet. Brown and crisp up the tofu for 10 to 30 minutes, adjusting the heat as necessary to avoid burning, until it develops a deep golden crust.
3. Season with Spices
Stir in one tablespoon of chili powder, a teaspoon of cumin, and a dash of cinnamon. Add a teaspoon of cider vinegar and cook for one to two minutes until the spices bloom and become fragrant.
4. Finish with Herbs
Remove the skillet from the heat. Sprinkle a handful of chopped fresh cilantro and scallions over the tofu ‘chorizo’. Serve immediately.
Use a blend of smoked paprika, ground cumin, chili powder, and garlic powder. Adjust spice levels to taste, adding cayenne for heat or cinnamon for warmth.
Press the tofu for at least 30 minutes to remove excess moisture for the right crumbly texture and flavor absorption.
Use a large, well-heated cast-iron skillet and start with medium-high heat, then lower to develop flavors without burning spices.
Sauté minced garlic and chopped onion before adding the tofu mixture for additional depth.
Marinate the crumbled tofu in the spice blend for at least 15-20 minutes before cooking.
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