Mexican chorizo is a spicy and highly seasoned sausage typically made from ground pork. However, it can also be made from ground beef, chicken but also TOFU as a vegan option.
- 1 package of firm tofu
- 2 guajillo peppers without seeds and veins
- 1 ancho pepper without seeds and veins
- 2 garlic cloves1 tomato
- 1/2 medium onion
- 1/2 teaspoon cumin
- 1/2 teaspoon oregano
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1 pinch of thyme powder
- 1 pinch of coriander powder
- 1 teaspoon of vegetable broth mix
- Salt / Pepper
- Vegetable oil
- Boil peppers in a small pot for 10 minutes until they are soft.
Add to a blender the peppers with some of the boiling water, the tomato, the garlic cloves ,and season with salt/pepper.
- Open tofu package and remove all water, if possible use a tofu press to remove moisture but if you don’t have one is OK, it will just take a little longer to cook and dry up.
- Break down tofu in small crumbs.
- Warm oil in a large deep pan, add tofu crumbs ,and add all spices (cumin, oregano, garlic powder, onion powder, thyme, coriander).
- Fry it for 5 minutes then add the mix from the blender.
- Let it simmer for 20-30 minutes until all liquid is evaporated. Use a wooden or silicone spatula to scrub the bottom of the pan and avoid tofu sticks to it.
- Once tofu is dry, keep moving constantly until tofu crumbs crisps to the consistency you want (that depends on you if you want it soft or extra crispy).
The best way to eat it is as a topping for nachos, quesadillas, tacos, melted cheese, or some Mexican molletes -Check recipe-
This is the best veggie option to Mexican chorizo, and 100 %plant-based!