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A blue bowl of tofu chorizo sausage crumbles with a wooden spoon.
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5 from 1 vote

Easy Vegan Chorizo Sausage Crumbles

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.
Prep Time25 minutes
Cook Time35 minutes
Marinating Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Mexican
Diet: Vegan
Servings: 4
Calories: 213kcal
Author: Denise Perrault

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
US Customary - Metric

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

Calories: 213kcal | Carbohydrates: 15g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Sodium: 773mg | Potassium: 317mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3100IU | Vitamin C: 4mg | Calcium: 200mg | Iron: 4mg