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Don't be a worldwide goof whose tacos and burritos haven't been upgraded by the supreme plant-based game-changer: Vegan Chorizo Crumbles that'll make you wave bye-bye to the meaty original! This is an easy, gluten-free, Mexican sausage taco meat that will make you smack a piñata with the force of 40,000 trees because vegan food is made out of twigs and branches right? WRONG.
Recipe tips tailored to what matters most to you:
Already gluten-free, as long as you use tamari and not regular soy sauce.
Mix a double batch of the spice, tomato paste and tamari mixture and stash it in the fridge. A reader who make it a lot does this, and the next round comes together fast.
A block of tofu costs way less than a package of store-bought vegan chorizo. Make my chipotle peppers in adobo too, which is hella cheaper than store-bought.
Coconut aminos in place of the tamari knock the salt down. This is already sitting at 641 milligrams of sodium a serving, so that swap earns its keep.
No specialty run needed. Apple cider vinegar stands in for the lime, shallots for the red onion, and ancho chili powder for the Mexican chili powder if need be.
Getting the texture right is key. After really pressing the tofu dry, aim for uneven crumbles. Don't use a food processor as this may purée the tofu.
Yep, you can just rock this out in a frying pan, but I like to use a Dutch oven or a thick-bottomed pot to prevent making a mess of my stovetop.
If time allows, let the cooked chorizo sit for a bit before serving. If you like spice, now is a good time to mix in a little crushed red pepper flakes.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Maybe it's because I am a bit of a perfectionist, but crafting the perfect Vegan Chorizo felt like decoding an ancient secret written in insidious hieroglyphics. Unlike my vegan Italian sausage, plant-based pepperoni, and meatless breakfast sausages, I really wanted to make this recipe gluten-free so that it could be served as a layer of my vegan 7-layer dip without making that banger off-limits to the gluten-challenged eaters out there.
The perfect vegan taco meat had to tick all the boxes: easy and fast to whip up, bursting with flavor, and versatile enough to jazz up any meal from vegan elotes to vegan jalapeno poppers, And GADZOOKS, with all of the trial and error I endured for you hungry-hungry hippos, this recipe is as good as it gets!
This Vegan Chorizo doesn't just have an uncanny resemblance to the real deal in flavor and texture, it's also comparable protein to meat. And did you want me to make that happen by using processed ingredients like textured vegetable protein, and melted airplane juice in the recipe? Nope, me neither. So, meet your new fave taco filling. You are gonna call it Faveraham Lincoln.
Best vegan chorizo I've made or bought, and I've tried a lot of both. So glad to have found your blog! Everything we've tried so far has been excellent.
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🥰 Why this is the best vegan chorizo recipe
✊ Vegan AF and GF: Just like all of my vegan meat recipes, this is made without harming a single animal. It also happens to be a slammin' gluten-free recipe, so unless you can't mess with soy, you are gonna love the heck outta this!
🔥 Flavor Bomb. Let's be honest here, chorizo is what it is because of the spices, not the meat. Smoked paprika, Mexican chili powder, and chipotle powder come together, mimicking traditional chorizo's deep, smoky essence.
📞 Texture Talk: Real Talk: Getting the texture right is crucial, and while tofu can become chicken-like in the case of my tofu katsu recipe, getting the ground chorizo texture just right requires a very different treatment. I mapped out the whole method for you like a gosh darned psychopath so that there is no chance your chorizo has the texture of scrambled tofu, even though the process isn't that different.
Tested and Approved Worldwide: This recipe isn't just a stroke of luck; like all of my vegan recipes, it's been through the gauntlet and come out victorious. Shared with a global team of eager recipe testers, it's been replicated, relished, and raved about in kitchens far and wide.
I'm on my knees staring weirdly into your eyes, asking you in a soothing voice to be my taste-testing partner in crime. Sign up for the recipe testing crew and get early access to new recipes before they're published.
🌶️ Ingredients for vegan chorizo crumbles
Tofu
Pressed, and dried-off extra-firm tofu is the backbone of this recipe, providing a meaty texture that's essential for creating convincing chorizo crumbles. If you hate tofu (I mean have you seriously not tried my vegan tikka masala yet?!?) crumbled tempeh or slightly mashed chickpeas make great substitutes, offering a slightly different texture but still soaking up all the flavors.
Red Onion and Garlic
A lot of vegan chorizo recipes just call for onion powder and garlic powder, but think that using minced red onion and fresh garlic give this recipe much more depth and help diversify the texture. You can totes get away with using shallots in place of the onion. I always have a ton of them on hand to use in Indonesian recipes like sambal dabu dabu and tahu goreng, which are in regular menu rotation at my house.
Tomato Paste
Tomato paste, concentrates the umami and depth in the recipe, giving it a well-rounded flavor and contributing to the reddish brown color of the chorizo. You can swap it out for tatli biber salcasi, the classic Turkish pepper paste that is used in dishes like Cig Kofte, Kisir, Lahana Sarma, and Mercimek Kofte. Like tomato paste, it's mild and sweet, but you can opt for the spicier version, aci biber salcasi if you want your chorizo to pack more heat.
Tamari
Tamari, a gluten-free alternative to traditional soy sauce, brings a rich, umami flavor that enhances the overall taste without adding any animal products. It's lower in sodium than soy sauce but just as flavorful. Coconut aminos are a great alternative if you're avoiding soy or want to lower the sodium content further.
Liquid Smoke
Don't freak out. You are not tripping on LSD! I mean, you aren't right? Liquid smoke is a natural product that helps to mimic traditional chorizo's fire-grilled flavor.
Mexican Chili Powder
Mexican chili powder is a blend of various spices and chilies, offering a complex heat that's fundamental, not just to chorizo's flavor profile, but also recipes like my vegan tamales and dairy-free nacho cheese. It brings both color and heat to the dish. Ancho chili powder or a homemade mix of smoked paprika, ground dried chilies, cumin, garlic powder, and a pinch of cayenne can serve as alternatives.
Oregano
Oregano ain't just the stuff of vegan meatballs and plant-based bolognese! It's used in many vegan Mexican recipes, and it really helps to round out the flavor of the chorizo with aromatic herbal notes. I use the dried stuff, but you can use fresh oregano if you have it on hand.
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
📖 How to make vegan chorizo crumbles
Make this perfectly on your first shot by following these step-by-step instructions with important tips. Or you can follow along with the easy-to-print recipe card towards the bottom of this page.
Step One
Tofu Prep Time:
Even though the tofu is getting crumbled, removing as much water as possible first is the difference between chorizo and a tofu scramble texture!
Sandwich the tofu between two dry kitchen cloths and press it down with a hefty object for at least fifteen minutes to kiss goodbye to that unwanted water. Got a tofu press? That's even better!
Step Two
Sizzle and Crisp:
Heat olive oil in a skillet or Dutch oven over medium-high heat. After 90 seconds, when the oil is hot, crumble the dried, pressed tofu into the pan. Sauté for 8 to 9 minutes, stirring it now and then, until it starts sporting a golden brown, crispy texture.
Don't even think about rushing this. You don't want the tofu to have a soft texture by the end of this stage. If it seems a bit crisp, that's ok. Adding the sauce will help give it a chewy, meaty texture.
Step Three
Onion and Garlic Vibes:
Add your minced red onion and garlic to the pan. Continue to sauté for a few more minutes, just until the onion softens and the garlic becomes aromatic.
Step Four
Spice Girls:
In a small bowl, use the tines of a fork, or a tiny whisk to mix together the water, lime juice, tomato paste, tamari, liquid smoke, cracked black pepper and all of the other spices.
Step Five
Flavor Time:
Douse the tofu with your spice concoction, and mix thoroughly to dress the tofu in its spicy new wardrobe.
Step Six
Sim Simmer, Who's Got The Keys To My Bimmer?
Continue to sauté for a few minutes until the liquid has all been absorbed. Stir occasionally to prevent any clumping, watching as the mixture turns into a fragrant, color-rich feast.
Step Seven
Cool Runnings:
After your vegan chorizo has soaked up all those incredible spices and the skillet's job is done, pull it off the heat. Garnish with sliced jalapeños, and a sprinkle of vegan cotija cheese.
Serve 'em on your vegan tostadas with refried pinto beans and red chili sauce, nachos, stuff vegan taquitos with 'em, add to breakfast burritos, and store some in the glove compartment of your car to look at lovingly from time to time while you run from the lawman after you rob a bank or whatever.
Grab my easy-yo-use app that builds your whole week with real, chef-tested vegan dinners in 30 seconds, customized to your budget, time, and taste, with a shopping list sorted by aisle.
👉Top tips
- Perfect the Crumble: Getting the texture right is key. After really pressing the tofu dry, aim for uneven crumbles. A little variety in size mimics the traditional Mexican chorizo texture, which is a bit more chewy and firm than vegan ground beef. Don't use a food processor for this recipe as this may puree the tofu, which is NOT what we are going for here at all!
- Use a Dutch Oven: yep, you can just rock this out in a frying pan, but I like to use a Dutch oven or a thick-bottomed pot to prevent making a mess of my stovetop. You might dig having less cleanup to deal with too, right?
- Let It Marinate If time allows, let the cooked chorizo sit for a bit before serving. If you like spice, now is a good time to mix in a little crushed red pepper flakes, shatta, or some of your fave hot sauce to absorb into the tofu.
- Balance Your Plate Consider the overall dish when serving your vegan chorizo. Its bold, smoky, and spicy flavors pair well with something creamy or acidic to balance the palate. Think about adding a dollop of vegan sour cream, a squeeze of fresh lime juice, or a side of pickled vegetables to cut through the richness and add a new dimension to your meal.
🤷♀️ Recipe FAQs
This recipe is gluten-free as long as you use tamari, which is a gluten-free soy sauce alternative. Always check the labels of your ingredients to ensure they meet gluten-free standards.
I didn't make this recipe to be offensively spicy (much as I love that). The spiciness of vegan chorizo crumbles can be adjusted to taste. The chipotle powder and Mexican chili powder add heat, but you can reduce or increase the amount depending on your preference.
🥶Storing in the Refrigerator
To keep your vegan chorizo crumbles fresh, transfer them to an airtight container and store them in the refrigerator. They'll stay delicious for up to five days. Glass containers are a great option for keeping the flavors intact and avoiding using plastic.
❄️ Freezing for Later
For longer storage, vegan chorizo crumbles freeze wonderfully. Place them in a freezer-safe container or an airtight bag. They can be frozen for up to three months. Remember to label the container with the date, so you know what the heck this frozen stuff is and when you froze them!
💨 Thawing Your Chorizo
When you're ready to enjoy your frozen chorizo crumbles, it's best to plan ahead. Transfer them from the freezer to the refrigerator and let them thaw overnight. This method ensures they retain their texture and flavors.
🔥 Stovetop Reheating
For the best texture, reheating on the stovetop is recommended. Simply heat a skillet over medium heat, add the chorizo crumbles, and stir occasionally. If they seem a little dry, add a splash of water or vegetable broth to help them moisten up. They should be heated through in about five to seven minutes.
⚡️ Microwave Reheating
If you're in a hurry, you can reheat your chorizo crumbles in the microwave. Place them in a microwave-safe dish and cover with a microwave-safe lid or another plate to avoid splatters. Heat on high for one to two minutes, stirring halfway through to ensure even heating. Be mindful that reheating in the microwave might slightly alter their texture.
✌️My faves to serve vegan chorizo crumbles with:
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Vegan Chorizo Crumbles
Equipment
- Kitchen towels
- Fork
Ingredients
- 14 oz. extra-firm tofu
- ¼ cup olive oil vegetable oil, or coconut oil
- ½ cup red onion minced
- 2 teaspoons garlic minced
- ¼ cup water
- 2 tablespoons tomato paste
- 2 tablespoons tamari
- ½ teaspoon liquid smoke
- 1 tablespoon lime juice or apple cider vinegar
- 1 tablespoon Mexican chili powder
- 1 ½ teaspoons smoked paprika
- 1 teaspoon chipotle powder
- 1 teaspoon oregano
- ½ teaspoon ground black pepper
- ¼ teaspoon cumin
- ½ teaspoon coriander
- ⅛ teaspoon ground cloves
Instructions
- Place the tofu between two clean, dry kitchen towels, and place a heavy weight over it for 15 minutes to remove the excess water. You can also use a tofu press for this if you have one.
- Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, crumble the tofu into the skillet. Sauté the crumbled tofu for 8-9 minutes, stirring occasionally, until the tofu starts to get a little brown and crispy all over.
- Add the minced red onion and garlic to the skillet. Stir well and cook for another 3-4 minutes, or until the onion softens and becomes fragrant.
- In a small bowl, using the tines of a fork, mix the water, tomato paste, tamari, liquid smoke, lime juice, chili powder, paprika, chipotle, oregano, pepper, cumin, coriander and cloves until well combined.
- Pour the seasoning mixture over the tofu in the skillet. Stir everything together, making sure the tofu is evenly seasoned.
- Continue to cook the mixture over medium heat for about 6 minutes. You want to stir occasionally to prevent sticking and ensure the flavors are well blended. The mixture should become fragrant and deepen in color.
- Once the vegan chorizo is cooked and the spices have been absorbed into the tofu, take the skillet off the heat. Let it cool slightly before using it in your favorite dishes.
Video
Notes
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Mary P Ruppenthal says
So easy to make! Much better than any I've had from the market. Bonus is the recipe has ingredients either always on hand or easily accessible
JonBoy says
I made it for my daughter and granddaughter. They loved it. It is going to be in my rotation.
Jenny says
Hi, Adam! I can't wait to try this! Do you think it would still work well with less oil?
Adam Sobel says
It will not get the same texture that alows it to come out meaty and chewy. But I have heard a couple people tried air frying the crumbled tofu (still with SOME oil) first and that helped them reduce the oil. If you do it, lemme know how it works out for you.
Paige Davis says
Oh wow, we LOVED this!! Popping with flavor and not hard to make. I also appreciate the extra detail and notes that Chef Adam includes with his recipes.
I never imagined it would be so easy to make, and it was perfect for some of our Omni friends that don't mind tofu but are leery of commercially made meat analogs. Another Keeper!! Yum.
Paula says
This recipe rocked my world. I plan to adjust the spices and use it for spaghetti & meat sauce as well as moussaka. Any spice advice would be treasured ❤️
Adam Sobel says
Glad you loved it, Paula. It's super versatile. Just go with slightly less tex/mex-feeling seasonings and add perhaps some fennel seeds and oregano instead. I've used this recipe for ground beef that I use in Chinese noodle dishes too, subbing some of the seasonings with hoisin sauce or Chinese 5-spice powder.
Louise Elam says
The Chorizo was sooo good and I can see it being used in a variety of dishes. I think meat eaters would love this one!
Kimbi Walton says
This sauce is so incredibly delicious! I used this recipe with jackfruit and it was amazing.
Ash says
Best vegan chorizo I've made or bought, and I've tried a lot of both. So glad to have found your blog! Everything we've tried so far has been excellent.
Adam Sobel says
Thats lovely to hear. So glad you are psyched on the recipes ❤️
KRB says
This was so good, I made a double batch of the spice blend/tomato past/liquid smoke tamari etc, and am keeping it in the fridge so it comes together even quicker next time.
Adam Sobel says
Wow! That's a clever idea! Glad you love the recipe Katya
Akriti says
Tasty , easy, versatile !!!
hg says
This is one of my favorite, most universal recipes. Comes out consistently great every time. Can be used as a meat substitute in many recipes ( Tostadas, tacos, tamales , burrito bows, burritos , with Mexican rice.... And it also freezes / thaws well too.
Akriti says
Tasty , easy, versatile !!!
Meg says
Well what a success! I’ll be doing this again. Another fantastic recipe.
Kim L. says
I googled looking for the vegan chorizo they used to carry at my local grocery store. This recipe came up. I'm so glad it did. This is so delicious! Much better than store bought.
Adam Sobel says
So glad you stumbled upon it! ❤️ It's so darned easy to make, there's def no reason to buy the stuff for like 5X the price anymore.
Jetta says
Where does the lime juice go? I dont see it in the instructions
Adam Sobel says
It gets mixed in with the other ingredients in step 4