Vegan Chorizo Tofu Crumbles
This is a weekly staple of Taco Tuesday at our house. We have probably made this recipe more than any other meal over the last year. These crumbles are so good and so versatile. You can use them in a taco or burrito, as a topping for nachos, or try them in a red cabbage "cup". Even though there are a lot of spices, everyone can handle the flavor, and the "spicier" family members can add their favorite hot sauce to their taco.
Preheat your oven to 350F (180C). Line a large baking sheet with parchment paper or lightly grease it.
Mix the oil, soy sauce, vinegar and all of the spices together in a large bowl.
Crumble the block of tofu with your fingers into the bowl with the seasoning. Mix the tofu crumbles with the seasoning making sure all of the tofu is evenly coated. Spread the tofu crumbles evenly over the prepared pan. Bake for 25 to 30 minutes, stopping to stir the tofu every now and then. Keep a close eye on it towards the end so that it doesn't burn. You want the tofu to be nice and browned. The smaller crumbles will be darker than the larger crumbles, and that's ok because it will provide a variety of texture. Enjoy hot or cold.
Baking the tofu makes the crumbles chewy but you could alternatively cook the seasoned crumbles in a skillet over medium-high heat, stirring often until they darken about 10 minutes. They won't be as chewy this way but the flavour will still be there.
This chorizo has a nice lingering spice but if you want to make it even spicier add ¼ - ½ teaspoon cayenne powder along with the other spices.
2 tablespoons light oil (such as canola or vegetable)
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon chili powder
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoons oregano
1/2 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/8 teaspoon ground cloves
1 block (350g) extra-firm tofu, crumbled