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Homemade Vegan Chorizo

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.
Course Main Course
Cuisine Mexican
Diet Vegan
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 4 servings
Calories 166kcal
Author Dora Stone


  • 1 block extra firm tofu (14 oz)
  • 6 dried chile guajillo, seeds and stems removed
  • 2 dried chile ancho, seeds and stems removed
  • 4 dried chile de arbol. seeds and stems removed
  • 4 cloves garlic, peeled
  • 1 tablespoon dried Mexican oregano
  • ½ teaspoon ground cumin
  • 2 whole cloves
  • 1 tablespoon ground paprika
  • ½ teaspoon ground coriander
  • ¼ cup apple cider vinegar
  • 1 ½ teaspoons salt, divided
  • teaspoon freshly ground black pepper
  • 2 tablespoon avocado oil (optional)
  • ½ pound mushrooms, finely chopped


  • Press the tofu for 30 minutes. If you don't have a tofu press you can do this by placing the tofu in between two plates then placing a heavy object on top.
  • Place the chiles in a heat-proof bowl and pour boiling hot water over them. Let them soak for 15 minutes.
  • Drain the chiles, but reserve ½ cup of the chile soaking liquid. Transfer the chiles and reserved chile-soaking liquid to the blender.
  • Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, 1 teaspoon of salt, and pepper, and puree until smooth. Pass through a fine mesh sieve into a small bowl.
  • Drain the water from the tofu and crumble with your hands into a large bowl. Pour half of the chile puree into the bowl with the tofu and stir to combine. Let marinate while you cook the mushrooms.
  • Heat oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are golden brown, about 6 to 7 min.
  • Decrease the heat low and pour in the remaining half of the chile puree. Stir and continue to cook for 3 to 4 minutes, until the mushrooms begin to absorb the chile mixture.
  • Add the tofu mixture and stir to completely incorporate it into the mushrooms. Continue to cook until the liquid begins to evaporate and the tofu starts to brown, about 7 to 8 minutes.
  • Taste the chorizo, and if necessary add the remaining 1/2 teaspoon of salt. Store the chorizo in an airtight container for up to 3-5 days in the fridge or 6 months in the freezer.



    • To increase or decrease the spiciness, adjust the quantities of chile de arbol. 
    • Mince your mushrooms finely. I recommend you do this with a knife, not a food processor. This helps make a much better texture.
    • If browned bits of chorizo get stuck to the bottom of the pan, use a little bit of broth to deglaze the pan and use a wooden spoon to scrape the bottom of the pan and incorporate all the browned-up bits into the chorizo.
    • If you want to make a soy-free chorizo you can use coarse chunks of garbanzo beans instead or chopped cauliflower.
    • To make this oil-free: omit the avocado oil and use a non-stick skillet


Calories: 166kcal | Carbohydrates: 11g | Protein: 10g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 946mg | Potassium: 533mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2476IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 3mg