The recipe for chorizo crumble may take a little bit of time, but perfection is worth it. This chorizo is spicy and crumbly, with tons of umami flavor, notes of clove and coriander. Once ready, serve it with rice and beans, in tacos, or however you see fit.
Homemade Chorizo Crumble [Vegan]
Ingredients You Need for Homemade Chorizo Crumble [Vegan]
- 1 12-ounce block tofu, extra firm
- 1/2 pound mushrooms, finely chopped
- 6 guajillo chilis, dried and seeded
- 2 ancho chilis, dried and seeded
- 4 de arbol chiles, dried
- 4 garlic cloves
- 1 tablespoon oregano
- 1/2 teaspoon ground cumin
- 2 whole cloves
- 1 tablespoon paprika
- 1/2 teaspoon coriander
- 1/4 cup apple cider vinegar
- 2 tablespoons vegetable oil (optional)
How to Prepare Homemade Chorizo Crumble [Vegan]
- Remove tofu from package and place in between two small plates. Place a can on top of the plates and leave like this for 30 minutes.
- Bring a small pot of water to a boil. Remove the stems and seeds from the chiles and discard them. Drop the chiles into the boiling water. Turn heat down to the lowest setting and let the chiles sit in the water for 10 minutes.
- Remove the chiles from the water and place in blender. Reserve 1/2 cup of the chili-soaking liquid.
- Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, and 1/4 cup of soaking liquid to the blender, and process until smooth. If necessary, add the remaining 1/4 cup of the soaking liquid to get things moving in the blender.
- Season the chili mixture with salt and pepper and pass through a fine strainer. Set aside.
- Drain the water from the tofu and crumble with your hands into a large bowl. Pour half of the pureed chili mixture into the bowl with the tofu and stir to combine. Set aside.
- Heat a large sauté pan to high heat and add 1 tablespoon of oil. Once the oil is hot, add the finely chopped mushrooms, and continue to cook until the mushrooms begin to brown, about 6-7 minutes.
- Lower heat to medium-low and pour in the remaining half of the chili mixture. Stir and continue to cook for 3-4 minutes, until the mushrooms begin to absorb the chili mixture. Remove from pan and place in a large bowl.
- Heat a non-stick sauté pan set to medium heat, add 1 tablespoon of oil.
- Add the tofu mixture and continue to cook until the liquid begins to evaporate and tofu becomes crispy, 7-8 minutes. You can make the tofu as crispy as you like. Be careful not to overcrowd the pan or the tofu will never get crispy.
- Pour cooked tofu mixture into the bowl with the mushrooms and mix well to combine. Adjust seasoning.
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