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Homemade Vegan Chorizo

Delicious Homemade Vegan Chorizo: Spice Up Your Meals!

Homemade Vegan Chorizo is a delicious plant-based protein dish that offers bold flavors and a delightful crumbly texture, perfect for various meals.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Other
Cuisine: Mexican
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

For the Base
  • 14 oz Extra-Firm Tofu Use for best texture
  • 1 cup Mushrooms, Finely Chopped Adds umami flavor
For the Spice Mix
  • 3 pieces Dried Guajillo Chiles Soak before blending
  • 3 pieces Dried Ancho Chiles Soak similarly to guajillo
  • 2 pieces Dried Arbol Chiles Adjust for spice level
  • 3 cloves Garlic Use fresh for best taste
  • 1 tsp Dried Mexican Oregano Substitute with regular oregano if needed
  • 1 tsp Ground Cumin Can use coriander as an alternative
  • 1 tsp Whole Cloves Blend well for even distribution
  • 1 tsp Ground Paprika Smoked paprika can be added
  • 1 tsp Ground Coriander Optional but recommended
  • 1/2 tsp Black Pepper Freshly ground is ideal
For the Finishing Touches
  • 1 tbsp Apple Cider Vinegar Can swap with other vinegars
  • 1 tsp Salt Adjust to taste
  • 2 tbsp Avocado Oil Optional, can omit for oil-free version

Equipment

  • Blender
  • Skillet
  • Heavy Object for Pressing Tofu

Method
 

Step‑by‑Step Instructions
  1. Press the tofu to remove excess moisture by wrapping it in a kitchen towel and placing a heavy object on top for about 30 minutes.
  2. Soak dried guajillo and ancho chiles in boiling water for about 15 minutes until soft.
  3. Blend softened chiles, fresh garlic, Mexican oregano, ground cumin, whole cloves, ground paprika, ground coriander, apple cider vinegar, salt, and black pepper until smooth.
  4. Crumble pressed tofu into a bowl, mix in half the chile puree, and let it marinate for 10 minutes.
  5. Heat avocado oil in a skillet, sauté chopped mushrooms for 6-7 minutes until golden brown.
  6. Add remaining chile puree to skillet, mix, then fold in the marinated tofu and cook for another 7-8 minutes.
  7. Taste and adjust seasoning as needed before serving.

Notes

Store leftovers in an airtight container for up to 5 days; freeze for 6 months. Perfect for tacos, burritos, or hashes.