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Before we switched to a whole food, plant-based diet, one of Brian’s favorite things to eat was a chorizo dish from our favorite Mexican restaurant. Since we made the switch, he has been trying to “perfect” his chorizo spice blend, and I think he nailed it with this tofu recipe!
I did make fun of Brian quite a bit for the number of ingredients required to make this special blend, but he insists that everything is necessary and contributes to the overall success of the dish!
I’ve included links to some of the spices below in case you have any trouble finding them!
Our favorite tofu is the extra firm sprouted grain tofu from Trader Joe’s. We LOVE our Tofuture tofu press. It makes it so much easier to press tofu!
This “chorizo” blend can be used in a bunch of different dishes. You will definitely see it pop up again in some future recipes.
After you press the tofu, you’ll want to cut it into nice even cubes.
Then it’s off to the mixing bowl to coat with all of that delicious sauce!
We cook ours in the air fryer (link below), but if you have a more “traditional” basket style air fryer, you might want to use the oven instead. We have tried both methods and they yield pretty much the same result.
It looks so pretty and tasty. Brian says you can eat it without even cooking it, but I prefer mine cooked.
So get ready to grab ALL of your spices and try out this recipe!
Check out the video here and get the full recipe below.
Brian’s Chorizo-Seasoned Tofu
Ingredients
- 1 package (14 to 16 ounces) extra firm tofu
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp Mexican oregano
- 1 tsp onion powder
- 1/2 tsp coriander (ground)
- 1/2 tsp paprika*
- Dash of cinnamon
- 2 Tbsp red wine vinegar
- 1 Tbsp low sodium soy sauce, tamari or liquid aminos
- 1 Tbsp lime juice
- 1 Tbsp water
- 1 tsp of your favorite hot sauce (we used Cholula)
- A few dashes liquid smoke*
Directions
- Drain and press the tofu to remove excess water. We like to use tofu that has been frozen (in its package/water) and then thawed out before being drained and pressed. The process of freezing changes the texture and allows for marinades to absorb better.
- Preheat your oven to 375°F. You can also use an air fryer (see Step 7 below for more info/instructions).
- Slice tofu into cubes, approximately 1/2 to 1 inch in size, and place into a mixing bowl.
- Take out every single spice you own. Mix remaining ingredients together in a small bowl and whisk to combine.
- Pour sauce over tofu and gently stir until evenly coated. You can cook it immediately or let it marinate in your refrigerator for a few hours or overnight if desired (this will enhance the flavors a bit).
- When ready to cook, spread the coated tofu into an even layer on a baking tray that has been lined with parchment paper or a silicone baking mat. We use the special non-stick tray that came with our air fryer, so we don’t line it with anything.
- Bake in the oven on 375°F for 30 minutes, stirring halfway through. NOTE: You can also cook in an air fryer on 400°F for about 14 minutes, stirring every 5 minutes. Our air fryer has a baking tray that we can cook on, but if you are using an air fryer basket, the marinade may drip through, so the oven might be a better option.
- Enjoy!
*NOTE: If you prefer not to use liquid smoke, you can swap in 1/2 tsp smoked paprika instead of regular paprika and omit the liquid smoke.
Our favorite way to eat this is mixed into our daily salads. It adds a great punch with every few bites of the salad and I really enjoy it.
It is very tempting to just eat it all right off the baking tray… but it would also be really tasty on some tacos or mixed with veggies for a tofu scramble!
We hope you try this out! If you do, please let us know and be sure to tag @krocksinthekitchen on your Instagram photos.
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All prepared and going in the fridge to marinate for dinner! Love your recipes!!
I can’t wait to try this! My husband loves chorizo in his breakfast tacos, so maybe this will be a good substitute. He is transitioning to a plant based diet.
But the way, I ordered the tofu press you recommend, and I LOVE it! Used it for the first time Thursday making a Chinese tofu recipe, and it turned out great! Look forward to using it on this recipe too!
It is sooo good! Breakfast tacos sound awesome! The tofu press is a game changer.
I made this today (oven method) for our salads tonight. Yun-m. I added crumbles too 🙂
A similar seasoned tofu for salads is Sofritas.
Thanks, Brian.
yum!!
Love your videos and this recipe is definitely one I am going to try. Just a note, I have been using Penzey’s spices for a couple of years now and love their spice blends. In case you haven’t tried it, I would recommend Fox Point. It is outstanding on potatoes.
I will keep an eye out for it the next time we go there. 😀
I just made this! I didn’t have red wine vinegar, so used rice vinegar, and no lime juice so used lemon. I added cayenne because I wanted it spicier. It was really easy and really yummy!
My tofu press arrived today so I finally tried this recipe. It was awesome! Thanks Brian!!
#4 Take out every spice you own.
Hahaha
Great recipe. Smells and taste amazing.
LOL – I forgot I put that in there 😉
I think this would be really good with seitan instead of tofu too. I rarely eat tofu or seitan due to the high fat, so I think I’ll try this with chickpeas, lentils, or japanese sweet potato cubes.
How can I print a recipe as shown on the blog?