Best Tofu Chorizo Recipes

TOFU CHORIZO " SAUSAGE"

Steps:

• Press the tofu; slice the block of tofu into 1/2 inch slices, and lay them out on a clean dish towel. Cover with another clean towel, and place a large baking sheet on top. Weight the sheet down with a large can or two, and leave tofu to drain for an hour.
• Heat a large cast iron skillet over medium high heat. Tear the chiles into large pieces, discarding the stems and most of the seeds.
• Toast the chile pieces in the hot skillet, pressing down on them occasionally They will blister and turn a lighter shade.
• When the chiles are toasted, place them in a food processor along with the garlic, oregano, paprika, cumin seeds, salt, pepper flakes, cloves, and cinnamon stick. Process until this is all finely ground.
• Add the vinegar, peanut butter and 1/4 cup of the vegetable stock and process until smooth. Add the rest of the vegetable stock. Transfer this mixture to a saucepan, and place over medium high heat.
• Crumble the drained tofu into the saucy mixture and turn the heat down to medium low. Cook over medium low heat until fairly dry and crumbly looking, at least 20 minutes. Stir frequently, this can stick.
• Use immediately or store in the refrigerator for up to a week.

TOFU ‘CHORIZO’

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes. With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes. Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.

TOFU 'CHORIZO'

Steps:

• Put oil in a large skillet over medium-high heat. Add onion and garlic; sprinkle with salt and pepper. Cook, stirring occasionally, until the vegetables soften, 3 to 5 minutes.
• With your hands, crumble tofu into the pan. Cook, stirring and scraping the bottom of the skillet occasionally and adjusting heat as necessary, until tofu browns and crisps as much or as little as you like, anywhere from 10 to 30 minutes.
• Sprinkle with the chili powder, cumin and cinnamon; stir and cook, continuing to scrape any browned bits from the bottom of the pan until the mixture is fragrant, a minute or two. Stir in vinegar and adjust the seasoning taste. Garnish with cilantro and scallions and serve with warm corn tortillas or over rice.

VEGAN CHORIZO TOFU CRUMBLES

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.