It took five minutes, a 1 lb package of tofu, paprika, chili powder, and a food processor.
We buy 2-3 1 lb blocks of tofu a week. We buy a 1 lb package of soyrizo from Trader Joe’s every week. The soyrizo costs $3.49, a 1 lb package of tofu $1.99. So, why I am I spending double the money on something I can make? First excuse: I had no paprika. I don’t cook with it. Never had a need. Once about three years ago I used smoked paprika in quinoa, that was really good. Second excuse? Laziness. Pure and simple. It’s easier to grab it off the shelf than to make it myself.
Like I said, five minutes. OK, maybe 10 with clean-up time. A web search for vegan chorizo generates a ton of talk about the kinds of chorizo you can buy at the local market, not how to make it, or if there is a recipe it uses TVP, and I have nightmares from my childhood about TVP. (That’s a story for another post).
Here’s the recipe. Feel free to modify it however you like, and, please, if you make it, leave me a comment about how it turns out.
- 1 lb firm tofu, smoked and cubed
- 2 tbsp paprika
- 2 tbsp red chili powder
- 2 tsp cumin
- 2 tsp coriander seed
- 4-5 cloves garlic, peeled
- 2-3 shallots, peeled and chopped
- 1 1/2 tsp salt
- 1/3 cup apple cider vinegar
- Add all the ingredients but the vinegar in a food processor. Mix with the metal blade until the tofu starts to form a ball. Remove and place into a work bowl (I use stainless steel bowls). Add the vinegar, working it into the ball of tofu.
- Wrap tightly in plastic and store in the refrigerator for a couple of days.
- When the chorizo has set up, form sausages approximately 1 inch long. Wrap each sausage tightly with plastic wrap and freeze. Use in any recipe that calls for chorizo. Alternatively, cook in a frying pan with a little oil, and eat on the side with Tofu Scramble, pancakes, or other breakfast food.