Vegan Tofu Chorizo Food

VEGAN TOFU CHORIZO

Steps:

• Chop the tofu and use a fork to crumble it into bite-sized pieces.
• Heat some water or oil in a skillet and cook the tofu over medium-high heat for about 5 minutes or until it starts to golden brown. Stir occasionally.
• Add the rest of the ingredients, stir and cook over medium-high heat for another 5 to 10 minutes or until tofu is ready. Feel free to omit the wine, but the cooking time may vary a little bit (tofu will be ready sooner). Chorizo will be tastier if you add the wine though.
• Serve immediately or keep leftovers in a sealed container in the fridge for 4 to 5 days.
• Use this vegan chorizo tofu to make dishes like vegan chorizo and potato tacos, vegan chorizo queso dip, vegan spanish tofu scramble with potatoes and chorizo, simple vegan spanish rice with chorizo, vegan mexican style potatoes with chorizo or any recipe that calls for chorizo.

VEGAN CHORIZO RECIPE BY TASTY

Steps:

• Add the mushrooms, onion, walnuts, chickpeas, jalapeño, and garlic to a food processor. Pulse until very coarsely chopped.
• Heat the olive oil in a large skillet over medium heat. When the oil is shimmering, add the mushroom and chickpea mixture to the pan. Sprinkle in the paprika, garlic powder, cumin, oregano, salt, smoked paprika, coriander, chili powder, pepper, onion powder, red pepper flakes, and cinnamon. Sauté for 8-10 minutes, stirring often, until lightly browned.
• Add the tomato paste. Continue cooking for 3 minutes more, until the mixture is slightly thickened and browned.
• Add the apple cider vinegar and soy sauce. Stir and sauté for 2 minutes, until the liquid is absorbed.
• Serve the chorizo hot in your favorite dishes.
• Enjoy!