Crispy chorizo tofu and toasted walnuts fried to a crisp in seasoned oil. Use this vegan chorizo to stuff tacos, add flavor to beans, top a savory breakfast bowl, or mix into a grilled romaine salad.
Chorizo originated in Spain, and the concept was brought to Mexico during the Spanish conquest. Mexican chorizo is usually made from pork, pork fat, and spices and it is taken out of the casings when it is cooked.
Mexican chorizo uses a mix of red, brown, and green herbs and spices, including cumin, cloves, cinnamon, oregano, and thyme. It is often spicy and you will see spices like cayenne, smoked paprika, and chili powder in traditional chorizo recipes.
Vegan chorizo recipes will usually have tofu and may also contain walnuts or mushrooms. Tofu works well since it takes on the flavors of the spices used in cooking. If you were to only use tofu, the dish would look and taste like chorizo, but it would be mushy. That’s where the walnuts come in. Crushed walnuts give the vegan chorizo a bite. Mushrooms would also add to the texture and flavor. Feel free to throw some in, if you have them at home.
In a mortar add your coriander seed, salt, peppercorn, bay leaf, thyme, and oregano. Grind finely with a pestle.
Add in the remaining spices. Mix well.
Fry spices in oil to release aromatics.
Crumble tofu and add to the skillet.
Mix in 1 cup of toasted walnuts.
Enjoy your favorite way to eat chorizo! I also like snacking on this with my vegan tostadas recipe.
- 16 ounce package of extra firm tofu
- 1 cup chopped walnuts
- ½ cup oil (vegetable or avocado oil)
- ¾ tablespoons ground cumin
- 1 teaspoon coriander seed (¾ teaspoon ground)
- ½ teaspoon ground cloves (5 whole cloves)
- ½ teaspoon bay leaves
- ¼ teaspoon ground cinnamon
- ½ teaspoon oregano
- ½ teaspoon thyme
- 1 tablespoon garlic powder
- 1 teaspoon salt
- 5 whole peppercorns (⅛ teaspoon ground)
- 2 tablespoons paprika
- ½ teaspoon cayenne pepper
- Press Tofu. Remove tofu from its package, drain out the water, and wrap it in cloth napkins or a kitchen towel. I like to place the wrapped tofu on top of a baking sheet so that my counter doesn’t get wet.
- Toast Walnuts. Measure out 1 cup of walnuts and add them to a skillet over low heat. Remove when the walnuts are fragrant.
- Mix Spices. It’s best if you have a mortar and pestle for this. If you don’t have one, then you can use pre-ground spices. I like to mix whole spices first so that I can focus my pestle on grinding those finely before adding the pre-ground spices
- Heat Spices. Over low to medium heat, warm ½ cup oil in a skillet. Mix in the spices. Frying the spices makes them more aromatic rather than adding them at the end. It will also help the spices evenly coat the tofu.
- Crumble Tofu. Unwrap the tofu. With your hands, gently crumble the tofu. Add the crumbled tofu to the skillet. I allowed the tofu to cook on medium heat for about 10 minutes and then turned the temperature down to low for an additional 10 minutes
- Add the Toasted Walnuts. Stir in toasted walnuts.
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