VEGAN CHORIZO TOFU CRUMBLES
This vegan chorizo recipe is made with crumbled tofu and a flavorful Mexican-style marinade. Enjoy in tacos for breakfast, lunch or dinner!
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- Press the tofu for 15 minutes. If you don't have a tofu press, place the tofu between two plates. Place something heavy on the top plate (like a can of beans or bag of dried beans). I avoid using breakable items to weigh the tofu down because they may fall off during pressing.
- Mix together the remaining ingredients (everything but the tofu) in a medium mixing bowl or shallow baking dish.
- Using your fingers or a fork, crumble the pressed tofu into the marinade. Coat thoroughly. Cover and let marinate in the fridge for at least 30 minutes. The longer the marination, the more flavorful the end result.
- Heat a large skillet or cast iron over high heat. Add the tofu and marinade. Let heat for 5 minutes, stirring to evenly brown.
- Lower the heat to medium. Stir the tofu occasionally to cook evenly. The chorizo is ready when it is firm but still juicy, about 5 minutes.
- Enjoy in tacos, burrito bowls, or as a salad topping. Cover and refrigerate for up to 3 days.
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