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Meatless Monday: Homemade Soyrizo

Who needs chorizo when you have this vegan take with all the classic flavors a fatty chorizo!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 Tablespoons Olive Oil
  • 5 Cloves Garlic grated
  • ½ Teaspoons Crushed Red Pepper Flakes
  • 14 Ounces Firm Tofu drained
  • 1 Tablespoon Pureed Canned Chipotle Peppers in Adobo
  • 1 Teaspoon Sea Salt
  • ½ Teaspoon Freshly Ground Black Pepper
  • 2 Teaspoon Ground Cumin
  • 1 Teaspoon Coriander
  • 1 Tablespoon Smoked Paprika
  • ½ Teaspoon Cayenne Pepper

Instructions

  1. Add olive oil, garlic, and crushed red pepper flakes to a large skillet. Heat over medium heat until the garlic becomes fragrant, about five minutes.
  2. Meanwhile, add tofu, chipotle peppers, salt, pepper, cumin, coriander, paprika, and cayenne to a small mixing bowl. Use a fork to mix and mash all the tofu and seasonings together.
  3. If you are not going to eat the soyrizo right away, add the heated and seasoned oil to the tofu mixture, mix to combine, and then store in an airtight container in the freezer until ready to serve. If you are ready to eat the soyrizo, add the tofu mixture to the hot seasoned oil and sauté for 15 minutes stirring occasionally until slightly crisp.