Soy chorizo is so easy to make. It has all the same spicy flavor of the traditional chorizo but is much lower in fat and most importantly has no cholesterol. I blend firm tofu, textured vegetable protein (TVP) with red chilies and other spices. Your first reaction will be ”I can’t believe it’s not chorizo!” It’s also high in protein.
I’ve found that soy chorizo is the perfect flavorful substitute for meat. I use it a lot in my Mexican-inspired dishes like tacos, enchiladas, seafood stew, Spanish-inspired paellas and of course my Shepherd’s Pie.
1. Info for Homemade Vegetarian Soy Chorizo
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 8
- Calories: unavailable
2. Ingredients for Homemade Vegetarian Soy Chorizo
- 1/2 package firm tofu, about 1 cup
- 1 1/2 cup Textured Vegetable Protein (TVP)
- 1 cup low-sodium vegetable broth
- 1/4 cup diced tomatoes with juice
- 1 small yellow onion, very finely diced
- 1 tsp smoked paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp oregano
- 1/8 tsp cumin
- 1/4 tsp thyme
- 1/8 tsp ground allspice
- 1/4 tsp marjoram
- 1/8 tsp cinnamon powder
- 1/4 tsp xanthan gum
- 1/2 tsp soy lecithin
- 1/4 tsp cayenne powder, to taste
- 1/4 red chili powder, to taste
- 1 red ancho chile, roasted, seeded, finely diced
- 1 (6-ounce) can tomato paste
- 3 Tbs white vinegar
- 1 1/2 tsp salt
- 1/2 tsp black peppercorns, freshly ground
- 2 cloves garlic, finely minced
- 1 shallot, finely chopped
- 4 Tbs canola oil
- Cut the tofu into 1/2-inch slices. Blanch the tofu for about 1-2 minutes. Drain the liquid. Let the tofu cool a little. Then mash the boiled tofu with your hand using disposable gloves. Set the tofu aside.
- In a very small bowl, add the xanthan gum and lecithin to enough vegetable oil (about a teaspoon) to dissolve the xanthan gum. This will keep the xanthan gum from beading up into balls when it comes into contact with water. Stir them together thoroughly. It’s kind of like making a roux. Set aside.
- Soak the TVP in a little less than a cup of boiling vegetable broth, diced onion and diced tomatoes. Stir, then let it sit for about 15-20 minutes. Drain using a fine mesh colander and remove as much excess liquid as possible.
- Transfer the hydrated TVP to a large bowl. Add the mashed tofu, the xanthan gum-lecithin mixture, paprika, onion powder, garlic powder, oregano, cumin, thyme, allspice, marjoram, cinnamon powder, cayenne powder, red chili powder, the diced red ancho chile, tomato paste and white vinegar. Mix well. Season with salt and pepper. Drizzle the top with 3 tablespoons of oil to prevent it from drying and forming a crust. Plastic wrap and marinate in the refrigerator overnight.
- In a non-stick pan, heat about 1 tablespoon of oil. Add the minced garlic and shallot. Cook until it’s fragrant and slightly golden. Add the soy chorizo needed for your recipe (don’t overcrowd the pan). Add salt and pepper if necessary. Lower the heat to medium. Cook for about 10-12 minutes. Stir occasionally to prevent the soy chorizo from sticking to the bottom of the pan.
- Your soy chorizo is ready!
- You can use it as a substitute for ground meat in a lot of dishes like tacos, and vegetarian Shepherd’s pie.