Description
Homemade Vegan Chorizo That’s Bold and Flavorful
Ingredients
Scale
- 1 block Extra Firm Tofu (Press for better texture.)
- 1 cup Mushrooms (Finely Chopped) (Provides meaty texture.)
- 2 pieces Dried Chile Guajillo (Adds mild heat.)
- 2 pieces Dried Chile Ancho (Imparts smoky flavor.)
- 1 piece Dried Chile de Arbol (Enhances spiciness.)
- 3 cloves Garlic (Fresh preferred.)
- 1 teaspoon Dried Mexican Oregano
- 1 teaspoon Ground Cumin
- 2 whole Whole Cloves (Can substitute with ground.)
- 1 teaspoon Ground Paprika (Smoked paprika for extra flavor.)
- 1 teaspoon Ground Coriander
- 2 tablespoons Apple Cider Vinegar (Balances flavors.)
- 1 teaspoon Salt (Adjust to taste.)
- 1 teaspoon Freshly Ground Black Pepper
- 1 tablespoon Avocado Oil (Optional for sautéing.)
Instructions
- Prepare the tofu by pressing it for about 30 minutes to remove excess moisture.
- Soak the cleaned chiles in boiling water for approximately 15 minutes until soft.
- Blend soaked chiles with garlic, oregano, cumin, whole cloves, paprika, coriander, and vinegar until smooth.
- Marinate crumbled tofu with half of the blended chile mixture for at least 15 minutes.
- Sauté chopped mushrooms in avocado oil until golden brown, about 5-7 minutes.
- Combine remaining chile mixture with sautéed mushrooms, then stir in marinated tofu and cook for 8 minutes.
- Adjust seasoning with salt and black pepper to taste.
- Store any leftover chorizo in an airtight container.
Notes
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 0 mg