Vegan Chorizo Tofu Tacos

Meaty, filling and easy to make these vegan chorizo crumbles make the perfect tacos topped with a fresh and zesty tomato salsa and a drizzle of sour cream. In the morning turn them into the best breakfast tacos drizzled with my vegan egg yolks or use them to stuff a nice burrito or the best vegan nachos.

Course Main Course

Cuisine Latin

Keyword tofu tacos, vegan chorizo

Servings people

Calories 155kcal

Author Florentina

Ingredients

14 oz block extra firm tofu drained - DO NOT PRESS
2 Tbsp olive oil + more for drizzling
2 Tbsp shoyu
1.5 Tbsp nutritional yeast
4 tsp sweet smoked paprika
3 tsp onion powder
1 tsp granulated garlic
1.5 tsp ancho chili powder or your favorite chili powder to taste
1 tsp oregano
1 tsp ground cumin
1 tsp ground coriander
1 pinch red chili flakes to taste
1/4 tsp thyme
1 tsp maple syrup
1 pinch freshly cracked black pepper
1 pinch sea salt flakes

Serving Ideas

tortillas, fresh tomato salsa, vegan sour cream, guacamole, refried beans, lime etc

Instructions

Preheat oven to 400”F and line a large baking sheet with parchment paper. Set aside. Prepare a medium mixing bowl.
Drain the tofu block and using your hands tears it into small bite size pieces inside the bowl. Add the oil shoyu and maple syrup give it a toss to coat.
14 oz block extra firm tofu, 2 Tbsp olive oil + more for drizzling, 2 Tbsp shoyu, 1 tsp maple syrup
Sprinkle in the spices (nooch, paprika, onion, garlic, chili powder, oregano, cumin, coriander, thyme, chili flakes, black pepper) then toss everything together until coated all over. Transfer to the baking sheet and finish with a light drizzle of olive oil and a pinch of sea salt flakes.
1.5 Tbsp nutritional yeast, 4 tsp sweet smoked paprika, 3 tsp onion powder, 1 tsp granulated garlic, 1.5 tsp ancho chili powder, 1 tsp oregano, 1 tsp ground cumin, 1 tsp ground coriander, 1 pinch red chili flakes, 1/4 tsp thyme, 1 pinch freshly cracked black pepper, 1 pinch sea salt flakes
Roast the tofu in the preheated oven for 20 minutes, give everything a toss and cook an additional 10 minutes until golden brown to your liking. (Keep an eye on it making sure to not let it burn nor overcook it, the longer you cook it the chewier it will become and the more it will shrink).
Meanwhile char you tortillas and prepare you favorite toppings: fresh tomato or jarred salsa, guacamole, sour cream, cilantro, red or green onion, vegan queso etc...
tortillas, fresh tomato salsa, vegan sour cream, guacamole, refried beans, lime etc

Video

Notes

About the Tofu - You'll want to use an extra firm block of tofu here, drained but DO NOT PRESS. Whatever moisture is trapped inside will turn into steam during baking and keep the center moist while the outside gets nicely golden and crisp with perfect chewy edges. Super firm or high protein tofu will also work for this recipe (this is the kind that comes vacuum sealed usually), keep in mind however that it has less moisture so you'll want to keep an eye on it while it roasts and adjust to your desired level of chewiness. Taste at the 20 minute mark and adjust as you go.
Smoked Paprika - The classic dominant spice in chorizo, I prefer to use the sweet variety as you want to use quite a significant amount and the hot version can get super spicy.
Ground Cumin - This is another major dominant spice in chorizo flavor but must be use sparingly as it can be quite overwhelming. I used one teaspoon but If you are not a fan cut that amount into half, you still want a little bit of it in there for that authentic flavor.
Ancho Chili Powder - This specific chili powder is made from ground dried ancho chiles, it's mild and it is not mixed with any other spices. If using another variety of chili powder make sure to check the heat level and ingredient list to make sure you love it.

Nutrition