Vegan Chorizo Tofu Crumbles

This vegan version of Mexican chorizo is made with crumbled extra-firm tofu and a tangy, flavorful marinade.


1 block (14-16 ounces) extra firm tofu
1/4 cup apple cider vinegar
2 tablespoons olive oil
1/2 tablespoon soy sauce
3 cloves garlic, minced
1 and 1/2 tablespoons ancho chili powder
1 tablespoon dried oregano
1 and 1/2 teaspoons ground paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon ground cinnamon
pinch of ground cloves


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.

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