Plant Based Chorizo Tacos Recipe

Press and crumble tofu

Drain the 14 oz block of firm tofu and press it for 15–20 minutes to remove excess water. After pressing, crumble the tofu into small, irregular pieces with your hands or a fork until it resembles coarse ground meat.

Prepare spice mix

In a small bowl, combine 2 tsp smoked paprika, 1 tsp hot smoked paprika or chipotle powder, 2 tsp ancho chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp ground coriander, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp kosher salt, and 1 tsp black pepper. Stir to evenly distribute the spices.

Cook aromatics

Peel and finely dice the medium yellow onion and mince 2 of the garlic cloves. Heat 2 tbsp neutral oil in a large nonstick skillet over medium heat. Add the diced onion and cook, stirring occasionally, until softened and beginning to brown, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Brown the tofu

Increase heat to medium-high. Add the crumbled tofu to the skillet with the onions and spread into an even layer. Let it sit without stirring for 2 minutes to allow some browning, then stir and let brown another 2 minutes. Continue until the tofu is lightly golden and slightly crisp in places, about 6–8 minutes total.

Season and finish

Reduce heat to medium. Sprinkle the prepared spice mix over the tofu and stir to coat completely. Add 1 tbsp soy sauce/tamari, 1 tsp maple syrup, 1 tsp vinegar, and 2 tbsp water. Stir and cook until the liquid is mostly absorbed and the tofu is evenly colored and aromatic, 3–4 minutes. Taste and adjust salt or heat if needed. Remove from heat and set aside.

Prep quick toppings

Thinly slice the remaining 1 garlic clove and set aside (optional for crema). Thinly slice radishes and shred the cabbage. Chop the cilantro and cut the lime into wedges. Slice or cube the avocado just before assembling to prevent browning.

Make vegan crema

In a small bowl, whisk together 1/2 cup vegan crema or unsweetened plant yogurt, 1 tsp lime juice (from the lime), the sliced garlic clove (minced fine) if using, 1 tsp water to loosen, and 1 tsp extra-virgin olive oil. Season with a pinch of salt and pepper to taste. Adjust thickness with a splash more water if needed.

Warm tortillas

Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla for about 20–30 seconds per side until pliable and lightly toasted. Keep tortillas warm wrapped in a clean kitchen towel while you finish.

Assemble tacos

Divide the plant-based chorizo evenly among the warmed tortillas (about 1 to 1¼ oz chorizo per taco). Top each with shredded cabbage, a few radish slices, a spoonful of chopped cilantro, and sliced or diced avocado. Drizzle with vegan crema and squeeze lime over each taco.

Serve

Serve immediately with extra lime wedges on the side and hot sauce if desired. Leftover chorizo keeps well refrigerated in an airtight container for up to 4 days and reheats in a skillet until warmed through.