I love this plant based chorizo! This recipe comes together quickly and make a very generous portion for tacos, salads and even pizza! Feel free to make nut-free by substituting cooked brown lentils or soy-free by substituting cooked chickpeas. Let me know how you serve it!
Tofu Walnut Chorizo
I love this plant based chorizo! This recipe comes together quickly and make a very generous portion for tacos, salads and even pizza! Feel free to make nut-free by substituting cooked brown lentils or soy-free by substituting cooked chickpeas. Let me know how you serve it!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 Cups 1x
Ingredients
2 Cups Raw Walnuts
1 package of Firm Tofu
1 Tablespoon Onion Powder
1 Tablespoon Garlic Powder
2 teaspoons Cumin
2 teaspoons Spanish Smoked Paprika
1 Tablespoon Oregano
1/2 teaspoon Cayenne (more or less depending on heat preference)
1/4 Cup Nutritional Yeast
1/4 Cup Olive Oil
1/3 Cup Tamari
1/4 Cup Maple Syrup
1/3 Cup Tomato Paste
Instructions
- Preheat oven to 400 degrees F
- Add walnuts to a food processor and process into crumbles
- Drain Tofu and pat dry with a paper towel. Add to a large bowl and crumble with hands.
- Add crumbled walnuts to bowl with tofu.
- To a separate large jar or measuring jug and all of the remaining ingredients. Mix with a whisk until well combined. Pour sauce over tofu and walnuts, mix well.
- Line a pan with parchment paper and spread mixture evenly over lined pan.
- Bake for 15 minutes, remove and stir well, return to oven and bake for another 25-30 minutes.
- Serve on top of a salad, in tacos with your favorite fixings or sprinkle on pizza 🙂
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