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A white frying pan with brown crispy tofu crumbles sprinkled with freshly chopped cilantro. Lime slices are added. Avocado and more spices are next to the pan.
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Chipotle Plant-Based Chorizo (Copycat)

Do you miss Chipotle's plant-based chorizo? Try this homemade vegan chorizo recipe, with full of robust flavor and a slight kick you won't forget! It combines numerous herbs and spices to create the perfect copycat of the plant-based chorizo no longer available at Chipotle.
Course Appetizer, Main Course
Cuisine American, Dairy-free, Egg-free, Gluten-free, Nut-free, Soy-free, Vegan, Vegetarian
Keyword chipotle chorizo, copycat chipotle, plant-based chorizo, vegan chorizo
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 137kcal

Ingredients

Instructions

Preparing tofu

  • For the best result, use frozen tofu. Thaw it overnight, then squeeze it hard. Use your hand or a milk bag. You will have a sponge-like texture at the end.
  • Use your hands to break the tofu into smaller crumble-like pieces.

Frying chorizo

  • Take a frying pan and heat it on high heat. Add 1 Tbsp olive oil and the tofu crumbles. Fry them for 4-5 minutes to give them some color. 
  • Reduce the heat to medium. Add onion powder, garlic powder, cumin, oregano, sweet smoked paprika, sweet paprika, chipotle flakes, salt, tomato paste, and red wine vinegar. Stir well and continue to fry for 1-2 minutes.
  • Add a bit of vegetable broth (¼-½ cup) and stir until the tofu absorbs most of the broth.
  • To make it real chorizo-like, add 1-2 Tbsp of olive oil to add some fat to the chorizo. Check for seasoning, if you need to adjust the saltiness.

Video

Nutrition

Serving: 1serving | Calories: 137kcal | Carbohydrates: 5g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1245mg | Potassium: 82mg | Fiber: 2g | Sugar: 1g | Vitamin A: 653IU | Vitamin C: 1mg | Calcium: 110mg | Iron: 2mg