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A bowl of vegan chorizo sits in front of a slice of lime.
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Soy Chorizo

Make this vegan soy chorizo with tofu, lentils, and all the best spices! Then serve it on tacos, enchiladas, burritos, or even with tortilla chips!
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings 6 servings
Calories 150kcal
Author Marly McMillen

Ingredients

  • 15 oz extra firm tofu

Chorizo Sauce

  • 2 tablespoons chili powder
  • 3 cloves garlic peeled and minced
  • 1 teaspoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon smoked paprika
  • ¼ teaspoon ground cloves
  • 1 teaspoon ground coriander
  • 1 tablespoon Mrs. Dash Chipotle-flavored seasoning
  • 1 tablespoon apple cider vinegar
  • 3 tablespoons tamari or soy sauce if you're not Gluten-free
  • 1 tablespoon maple syrup
  • 3 tablespoons water

Chorizo Assembly

  • 1 tablespoon olive oil
  • 1 ½ cups cooked lentils (homemade or from a can)
Cups - Metric

Instructions

  • Drain the packing liquid from a pacakge of tofu. Press the tofu to remove excess liquid from the cube of tofu.
  • Combine sauce ingredients in a bowl.
    A hand holds a bowl of syrup, pouring it into a bowl with other sauce ingredients.
  • Stir together the sauce mixture and set aside to let the flavors blend.
    A hand holds a spatula stirring together sauce ingredients in a bowl.
  • Place oil in a skillet over medium heat and cook until shimmering. Use tongs to place the tofu in the skillet and use a spatula to break it down into smaller pieces. Then use a potato masher to mash the tofu as it cooks.
    A hand uses a potato masher to mash tofu in a skillet.
  • Pour the cooked lentils into the skillet.
    A hand holds a bowl of cooked lentls, pouring them into a skillet with tofu pieces.
  • Add the sauce and stir, coating all of the tofu. Cook for 10 to 15 minutes until heated through.
    A hand is pouring a bowl of sauce into a skillet with tofu and lentils.
  • Serve immediately with tacos, burritos, etc. Or transfer to an airtight container and store in the fridge for up to 10 days.

Nutrition

Calories: 150kcal | Carbohydrates: 18g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 596mg | Potassium: 428mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1384IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 4mg