This easy vegan chorizo sausage crumbles recipe combines tofu crumbles with spicy Mexican chorizo flavors for a delicious plant-based sausage that bakes oil-free in the oven or can be pan-fried.
Tofu chorizo is a twist on my favorite vegan sausage crumbles recipe using traditional chorizo spices, including a generous dose of ancho chilies, plus cumin, coriander, cinnamon, and cloves. Apple cider vinegar adds sharpness. And my secret sausage crumbles ingredient, tahini, gives the marinade a touch of richness and body.
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Table of Contents
Why You'll Love This Recipe
- The marinade is made with pantry ingredients and can be made in minutes.
- Plant-based chorizo is simple to prepare and can be marinated for 1 hour or overnight in the refrigerator or frozen for baking later.
- This spicy sausage lasts a week after baking or pan-frying, so it's conveniently ready for tacos, burritos, topping pizza, and more.
Ingredients and Substitutions
- Tofu. Use firm or extra firm tofu. I recommend pressing it. Less excess water allows more space for the marinade.
- Ancho chilies. I used mildly spicy ancho chilies for this recipe. You can find ancho chili powder, but I opted to grind a few dried chilies. Poblano chilies are the best substitute. Chili powder can be used in a pinch. If you use chipotle chili seasoning, it will have a smokier flavor.
- Tahini. Tahini helps to bind the marinade, so it clings to the tofu for quicker marinading and deeper flavor. Making homemade tahini with no added oil is easy if you don't have it.
- Apple cider vinegar. Cider vinegar adds zest without being overly sharp. I recommend rice vinegar as a substitute.
- Spices. This recipe uses a combination of ground spices. For reference, substitute ½ teaspoon of ground cumin and coriander with 1//2 teaspoon of cumin or coriander seeds. Grind whole spices before adding them to the marinade.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and instructions.
Recipe Variations
- To try this recipe with tempeh, follow my basic tempeh crumbles recipe, then marinate the crumbles in chorizo marinade and bake or pan-fry.
- Add ¼-1/2 teaspoon cayenne pepper or red pepper flakes for super spicy chorizo.
Step-by-Step Instructions
Press the tofu and mix the marinade ingredients in a shallow bowl.
Crumble the tofu over the marinade and mix it thoroughly with the marinade.
Marinate for at least an hour or overnight in the refrigerator.
Spread the tofu crumbles in an even layer on a parchment-lined baking tray. Bake in a preheated oven at 400 F (200 C) for 30 minutes until golden brown.
Pan-Fry Option
I used the pan-frying option for chorizo tofu when making loaded vegan taco salad. This is a suitable method if you want softer tofu crumbles or are baking it on top of vegetable paella.
Preheat the skillet or frying pan before adding the tofu. Stir constantly over medium-high heat. You can also start with a layer of onions and green peppers for breakfast burritos or quick tacos.
Pro Tips
- Because the chorizo marinade is thick, I recommend using your hand to massage the tofu crumbles with the marinade. If you use a plastic bag, you can accomplish this without getting your hands covered.
- Toss the sausage crumbles several times as they bake so it browns on all sides. Depending on your oven, you may need to rotate the baking tray for more even cooking. If a few tofu pieces get done early, remove them and continue baking.
- Hand crumbling takes a little time, but it's the best way to make crumbles. A food processor blends the tofu smoothly. This is great for making the best vegan bacon or tofu ricotta, but the aim of this recipe is the texture of vegan ground beef.
The 'Bag' Hack
After making miso tofu and smoked tofu cubes, I've started marinating tofu in a study, sealed plastic bag. I find it easier to keep all the tofu pieces covered with marinade. Rather than tossing them, label the bag, wash it when done, dry it, and reuse it.
Serving Suggestions
- Add chorizo tofu for Mexican-style burrito bowls with black beans, corn, and creamy cilantro dressing or chipotle avocado dressing.
- Make meaty vegan nachos with spicy cashew queso and a dollop of vegan sour cream.
- Make vegan chorizo tacos smothered in avocado gusacaca, or top a pizza with chorizo, vegan pizza cheese, black olives, and peppers over homemade oil-free pizza crust or gluten-free quinoa pizza crust.
- Add sausage to Instant Pot pinto beans and rice for a delicious, protein-packed dinner.
Frequently Asked Questions
After cooking, store chorizo tofu in an airtight container in the refrigerator for 5 days or freeze for 3 months.
Tofu can be marinated in the refrigerator for up to 24 hours. After that, the tofu gets too soft. You can always freeze marinated tofu in an airtight container or freezer bag. Thaw and bake it when you're ready.
To make this recipe gluten-free, swap soy sauce for Tamari or coconut aminos.
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👩🏻🍳 Recipe
Easy Vegan Chorizo Sausage Crumbles
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Ingredients
- 16 ounces tofu - firm or extra firm
- 3 cloves garlic - minced or pressed
- 2 tablespoons dried ancho chilies - ground or ancho chili powder
- 1 tablespoon paprika
- 1 teaspoon smoked paprika
- 2 teaspoon oregano
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- 3 tablespoons soy sauce
- 3 tablespoons apple cider vinegar
- 3 tablespoons tahini
Instructions
- Press the tofu using a tofu press. Alternatively, wrap the tofu block in paper towels, place it between two plates, and put something heavy on top. Press for 15 minutes.
- Combine the rest of the ingredients in a shallow bowl or dish. Mix well. If you are going to marinate the tofu in a bag, mix the marinade in a small bowl
- Once the tofu is pressed, crumble the block into small pieces over the shallow bowl of marinade. Alternatively, add the tofu crumbles and marinade to a sealable plastic bag. Miix the ingredients to cover all the tofu. Marinate the tofu for an hour or overnight in the refrigerator. Stir the tofu, or if it's in a bag, knead it a few times to ensure equal coverage.
- Preheat the oven to 400 F (200 C). Line a baking tray with parchment paper and spread the tofu crumbles in a single layer.
- Bake for 30-35 minutes, stirring the tofu pieces a few times as they bake. If some tofu pieces get too dark, remove them and continue baking until the rest are golden brown.
Notes
- Tofu can be marinated for up to 1 hour on the counter or overnight in the refrigerator. If your plans change, you can freeze marinated tofu, thaw, and bake it later.
- Store leftover chorizo tofu in an airtight container in the refrigerator for 1 week or freeze for 3 months.
- To make this recipe gluten-free, substitute soy sauce with Tamari or liquid aminos.
If you marinate tofu in a plastic bag, label it, then wash and dry it afterward so it can be used next time.
Nutrition
Nutritional information is an estimation only.
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