Tofu ‘Chorizo’ Recipe (2024)

This requires advance planning, but makes the recipe easier. The day before you plan on making tofu chorizo, take the tofu out of the package and put it on a plate. Put the plate in the freezer. Take the plate out of the freezer the next morning. When you get home from work, the tofu will be sitting in a puddle of water and will be spongy. You have a lot less water to cook off and the tofu is easier to crumble.

For the people who complain this doesn't taste like chorizo--that's not the point. The point is to develop tasty recipes that are healthier. I applaud all the people who added their own touches to make it taste great. Thanks Mark Bittman for the great recipe we can all adjust to fit our own tastes.

Mine ended up slightly dry, so will cut down cooking time just a little next time, but very good! Added a pint of halved grape tomatoes in with the onions/garlic which I think was a good add. The scallions and cilantro added crunch and flavor, don't skip them. Served over rice with a dollop of sour cream mixed in to moisten (I think yogurt would be good too) and will make again. A great weeknight simple meal.

I heeded the other reviewers' comments and amped up the flavor with 1/4 C. chopped sun-dried tomatoes, which gave it a nice depth and sweetness. Also, I was out of chili powder, so substituted paprika (Spanish-style chorizo!) and several generous shakes of Cajun seasoning (tofu andouille!). I used an 18 oz. package of super-firm tofu (from Trader Joe's) and was generous with the olive oil during cooking. I suspect it would have been easier to get the crunchy crust using a cast-iron pan.

I imagine that making this as written would be pretty bland, but this recipe is more so a template than anything else. Freeze then thaw the tofu (I used one 19oz block) first – this will give it a more chewy texture and allow it to release its water much, much faster.I doubled spices, added splashes of soy sauce, mirin, rice wine vinegar, and then two chopped canned chipotle peppers and their adobos sauce. HUGE boost to the flavor, adds incredible spice, sweetness, and acidity.

When you want crumbled tofu that is chewy without having to fry forever, freeze it, defrost it, and squeeze it to get most of the moisture out before crumbling. The tofu absorbs the flavors of whatever it is added to much more quickly and has a nice "chew" without being dry.

To give your tofu a better texture, slice it into three sections, wrap tightly and freeze. Let it thaw out, squeeze out as much water as possible, then crumble it.

This has been in constant rotation - at my kids' request - since I first made it. The one tweak we've noted is that the spices seem to permeate the dish slightly better if added long before the dish is complete. And yes, it does get dry at times but we normally make it into burritos so the other ingredients balance the dryness.

Put some of this hot tofu on top of brown rice, cracked an egg on top; garnished with shallots, half an avocado and Sriracha.

I like to dice mushrooms in a food processor (or the less lazy could dice them with a knife) and throw those in with the shallots. When they are bubbling in their own liquid, I add the tofu (which I pre-dehydrate in the microwave to save time). The mushroom eventually becomes crunchy and caramelized, and adds a rich umami flavor to the dish.I also add several glugs of fish sauce to the whole thing. Delicious!

This can also be prepared using frozen, then thawed tofu (it keeps well in the freezer if it's near the expiration date and you don't have time to cook it).

This is a good base recipe. I added re-hydrated red hatch chiles with the onion and garlic. And I substituted Spanish paprika for the chili powder, i also put in a tablespoon of tomato paste to add depth. It was a little dry so threw in a few splashes of the beer i was drinking, it really helped the tofu soak up the flavors. I would make it again.

Great basic recipe. I’ve been making it for years. Remember to squeeze as much liquid from defrosted tofu. Tofu can then soak up the spices & flavors better. Frozen then defrosted tofu has a different texture than regular tofu. It’s what makes it appear closer to ground beef. I add canned small red beans & crushed tomatoes then simmer slowly. I’ve served this with Portuguese rolls. Corn bread is also a great side dish. Perfect for snowy cold days.

Added some mild harissa. Super tasty. Should have around always.

Omit the cinnamon, otherwise good base

I ate it with rice and added Glaze Balsamic Vinegar and Soy. Delicious!!!!!

DELICIOUS. My new favorite way to eat tofu. I added some chipotle pepper in adobo which gave it a great smokiness and heat. I ate it with black beans and topped it with lime. Will definitely make again.

It’s odd that the recipe doesn’t specify the amount of tofu to use by weight, since the weight by which blocs of tofu are sold varies. I followed tips from other notes and used one 16 ounce block. That was about the right amount. I also added some additional seasonings (paprika, oregano, and a bit of thyme). It came out well. I will make it again.

Lime, jalapeño or red pepper flakes

I took the advice of the sweet potato / corn person, which was great advice. We still found it a little boring, so we topped with Trader Joe's Pineapple Salsa and it did the trick. Oh, and, we didn't have tortillas so we used pita bread to wrap.

Mark Bitman did it again! This dish is excellent and quick. Even my "toe food" haters enjoyed this.

Great starter recipe. We tend to like things with stronger flavors so next time I plan to up the spices a bit but it was good as is. Within one week we enjoyed in tacos, as a base for tofu scramble and added it to a vegetarian chili. All got rave reviews.

The flavors weren’t really coming together for me, so I added a tablespoon of tomato paste and a little water - I think that did the trick.

Vegetarian staple alert! This is an excellent base recipe and a jumping off point for a multitude of uses: taco filling, rice bowl, morning scramble, etc. Can mix up or amp up the spices accordingly and give them a chance to bloom before you’re done cooking. Make sure to press the tofu first, then fry it up in your cast iron and you’re good to go!

Added and browned tomato paste. More cider vinegar, more spices, soy sauce, mushroom salt and it's a winner!

Cooked exactly as recipe is written. Family loved it. Added avocado slices on top, served on rice. I personally skipped the tortilla and went with the bowl option. Kids did shells. One thing I do with tofu to drain it: I slice it in half and press the two flat pieces in a towel under a cast iron pan for ~20 minutes. There was no water left at all during cooking so it crisped up nicely.

I wanted to like it but found it pretty flavorless. I think maybe more onion, more salt, more vinegar?

Made my version of this with ingredients on hand. Crumbled tofus after draining water. Tomato pasteGochujang for umami Garlic,cumin and onion powder for seasoning Trying to be oil free right now so added some water to skillet warmed up then added tomato paste, gochujang to soften. Stir in fry seasonings add tofu and stir until coated. Cook until you get desired texture, for example cook longer if you want dry crumbles.