Spanish-style vegan tofu chorizo, a plant-based alternative to traditional chorizo. It's low in fat, high in protein and only requires 7 ingredients.
Chorizo is one of the most popular Spanish foods in the world and I think pretty much every meat eater loves it because it tastes so good. I've been looking for a homemade, plant-based version for a while, but most people in Spain use gluten to make Spanish-style chorizo.
Most of my recipes are gluten-free because I want everybody can make them and also because I don't feel well when I eat it. However, I've noticed lately it's not the gluten what makes me feel sick, it's refined flours that contain gluten, except when I eat them in moderation (for example, I can eat a wheat tortilla in a burrito and I feel well after).
I've seen also chorizos made with soy in Spain, but looking for recipes online, I found most of them were not simple enough for me, until I discovered tofu chorizo and it changed everything. I love tofu so much and this recipe is incredibly easy to make.
It doesn't taste exactly like a traditional Spanish chorizo and hasn't the same texture either, but it's so delicious and a good vegan alternative, made with simple ingredients. Besides, you can use it to make pretty much every recipe that calls for chorizo or your own creations.
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📖 Recipe
Vegan Tofu Chorizo
Ingredients
- 10 ounces firm tofu
- ½ cup white wine
- 2 tablespoon sweet paprika
- 1 tablespoon tamari or soy sauce
- 1 tablespoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon salt
Instructions
- Chop the tofu and use a fork to crumble it into bite-sized pieces.
- Heat some water or oil in a skillet and cook the tofu over medium-high heat for about 5 minutes or until it starts to golden brown. Stir occasionally.
- Add the rest of the ingredients, stir and cook over medium-high heat for another 5 to 10 minutes or until tofu is ready. Feel free to omit the wine, but the cooking time may vary a little bit (tofu will be ready sooner). Chorizo will be tastier if you add the wine though.
- Serve immediately or keep leftovers in a sealed container in the fridge for 4 to 5 days.
Notes
- Feel free to use coconut aminos or some salt instead of the tamari or soy sauce.
- Add your favorite herbs and spices.
- Nutrition information has been calculated with no oil.
Stacy says
Hello-- do you think coconut aminos could be used in lieu of soy sauce? If so, would it be the same amount?
Iosune says
Hi Stacy! I think it should work. I would add the same amount 🙂
Tracey says
I actually made this with Tvp, as i didn’t have tofu, substituted wine with vegan beef stock and used smoked paprika because that’s all I had, does not get easier than this, thanks for the recipes, will definitely make this again
Iosune says
Hi Tracey! Souns great 🙂 So glad it worked for you!
Irizelma Robles says
I tried this recipe for the first time, it's also my first time preparing tofu, never done it before, and it looks pretty much like the picture, but I think I did'nt get the flavor right, maybe the wine is indispensable after all. Is it?
Iosune says
Hi Irizelma! I could be, but also paprika in Spain has a stronger flavor. We use pimentón de la vera (a type of papika) to make chorizo.
Eva Azalea says
Made it & love it!! I add more ingredients than the suggested, especially the paprika. I use vege broth instead of wine. Because I can't consume alcohol. Thanks for the recipe!
Iosune says
Hi Eva! So glad you liked it 🙂 You're so welcome!
jane says
what can I substitute with white wine?
Iosune says
Hi Jane! Maybe veggie broth or any other liquid 🙂
.............. says
Grape Juice
Iosune says
Hi! Thanks for your comment 🙂
Jeyam says
I could not find the meat ball recipe in the video. Only saw the chorizo recipe. Can I please have this recipe?
Iosune says
Hi Jeyam! This is the recipe: https://simpleveganblog.com/ikea-style-vegan-meatballs/ Hope you like it!
Carol says
I can’t wait to make this chorizo. It sounds delish. I do have one question. Does the tofu need to be pressed before crumbling?
Iosune says
Hi Carol! I didn't press the tofu 🙂
JP says
¡¡¡Se ve delicioso!!! ¡Mil gracias por la receta, la probaré lo antes posible!
Iosune says
Hola Jp! Muchas gracias 🙂 Espero que te guste mucho. Un saludo!