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. I used it to make vegan chorizo and potato tacos.
looking for more tofu recipes?
- Easy marinated tofu
- Sweet and sour tofu
- General Tso’s tofu
- Simple tofu scramble
- Vegan Spanish cazon en adobo (marinated fried fish)
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
Vegan Tofu Chorizo
- Prep: 5 mins
- Cook: 15 mins
- Total: 20 mins
- 2-4 1x
- How to
- Vegan, Spanish
Servings 2-4 1x
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.
Ingredients
- 10 ounces firm tofu (275 g)
- 1/2 cup white wine (125 ml)
- 2 tbsp sweet paprika
- 1 tbsp tamari or soy sauce
- 1 tbsp garlic powder
- 1/2 tsp ground black pepper
- 1/4 tsp 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.
- Use this vegan chorizo tofu to make dishes like vegan chorizo and potato tacos, vegan chorizo queso dip, vegan spanish tofu scramble with potatoes and chorizo, simple vegan spanish rice with chorizo, vegan mexican style potatoes with chorizo or any recipe that calls for chorizo.
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.
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 94
- Sugar: 1.6 g
- Sodium: 410 mg
- Fat: 3.4 g
- Saturated Fat: 0.7 g
- Carbohydrates: 5.9 g
- Fiber: 2.2 g
- Protein: 7 g
Hello– do you think coconut aminos could be used in lieu of soy sauce? If so, would it be the same amount?
Hi Stacy! I think it should work. I would add the same amount 🙂
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
★★★★★
Hi Tracey! Souns great 🙂 So glad it worked for you!
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?
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.
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!
★★★★★
Hi Eva! So glad you liked it 🙂 You’re so welcome!
what can I substitute with white wine?
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Hi Jane! Maybe veggie broth or any other liquid 🙂
Grape Juice
Hi! Thanks for your comment 🙂
I could not find the meat ball recipe in the video. Only saw the chorizo recipe. Can I please have this recipe?
Hi Jeyam! This is the recipe: https://simpleveganblog.com/ikea-style-vegan-meatballs/ Hope you like it!
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?
Hi Carol! I didn’t press the tofu 🙂
¡¡¡Se ve delicioso!!! ¡Mil gracias por la receta, la probaré lo antes posible!
Hola Jp! Muchas gracias 🙂 Espero que te guste mucho. Un saludo!