Tofu ‘Chorizo’
- Total Time
- 20 to 45 minutes, depending on desired texture
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1small onion, chopped
- 1tablespoon garlic, chopped
- Salt and ground black pepper
- 2blocks firm tofu
- 1tablespoon chili powder
- 1teaspoon cumin
- ⅛teaspoon cinnamon
- 1teaspoon cider vinegar
- Chopped fresh cilantro for garnish
- Chopped scallions for garnish
Nutritional analysis per serving (4 servings)
315 calories; 21 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 9 grams polyunsaturated fat; 11 grams carbohydrates; 5 grams dietary fiber; 1 gram sugars; 26 grams protein; 453 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
Excellent as a base for tacos:
bake a sweet potato
cut corn off cob and bake or broil with a little olive oil, then sprinkle with chili powder
spread baked sweet potato on warm tortilla; then spread tofu chorizo and corn on top and add a dollop of avocado
This requires advance planning, but makes the recipe easier. The day before you plan on making tofu chorizo, take the tofu out of the package and put it on a plate. Put the plate in the freezer. Take the plate out of the freezer the next morning. When you get home from work, the tofu will be sitting in a puddle of water and will be spongy. You have a lot less water to cook off and the tofu is easier to crumble.
This was delicious when made following the recipe, but I suggest using the same basic method while adapting the spices/flavors to your tastes.
For instance, I used shallots, garlic, lime juice, and fish sauce, with peanuts, hot peppers, mint and plenty of cillantro to garnish a Thai variation.
I've made it, one way or another, countless times and never tire of it.
Just made this last night, as written. Fantastic! Super easy and perfect with the burrito bowls I made! Also made a big pot of my "salsa beans" (dried black beans in the Instant Pot), limed shredded cabbage, avocado, and garnishes....a perfect meatless dinner!
Lots of people have good ideas in the comments for adding moisture and flavor to this recipe after the crisping phase in the pan. I used Bragg's Liquid Aminos, extra apple cider vinegar, and a tablespoon or two of butter (because real chorizo has so much fat). Adding your favorite salsa too and letting that heat through in the pan is great for tacos.
Wonderful flavor combinations. I find it works better for me in a nice hot oven. In my experience it gets crisp on all sides, the spices bloom, and it altogether works really well for topping on veg chili.
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