Vegan Chorizo Tacos

5 from 2 votes

These vegan chorizo tacos are stuffed with a spicy, smoky mix of crumbled tofu and chopped walnuts. They're positively loaded with flavor and super easy to make!

Prep Time20

Cook Time10

Total Time30

Course: Entree

Cuisine: American, Mexican

Servings: tacos

Calories: 324kcal

Author: Alissa Saenz

Ingredients

For the Vegan Chorizo Filling

1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
¾ cup shelled walnuts, finely chopped
1 tablespoon sweet paprika
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon ancho chile powder
1 teaspoon dried oregano
½ teaspoon cayenne pepper, or to taste (Note 1)
½ teaaspoon ground black pepper
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
1 (16 ounce/454 gram) package super-firm tofu, crumbled
1 (8 ounce/227 gram) can tomato sauce
2 tablespoons soy sauce
1 tablespoon red wine vinegar
Salt, to taste

For the Tacos

12 corn tortillas, warmed in a hot skillet (Note 2)
1 cup shredded cabbage
¼ cup chopped fresh cilantro
½ cup green olives, sliced
Additional toppings of choice (Note 3)

US Customary - Metric

Instructions

Coat the bottom of a large pot with the oil and place it over medium heat. Once the oil is hot, add the onion. Sweat the onion for about 5 minutes, stirring frequently, until it becomes soft and translucent.
Stir in the garlic, walnuts, sweet paprika, smoked paprika, cumin, ancho chile powder, oregano, cayenne pepper, black pepper, cinnamon, and cloves. Cook the mixture for about 1 minute, stirring constantly, until it becomes very fragrant.
Stir in the crumbled tofu, tomato sauce, soy sauce, and red wine vinegar. Bring the liquid to a simmer. Let the mixture cook for about 10 minutes, until the sauce has dried up a bit.
Remove the skillet from heat and season the mixture with salt to taste.
Stuff each tortilla with shredded cabbage and the tofu mixture. Sprinkle with cilantro, and top with sliced green olives and toppings of choice.
Serve.

Notes

If you're not sure how much cayenne pepper to use, skip adding it until the chorizo is almost done cooking, then add a bit at a time until you find the heat level that's right for you.
To warm your tortillas, place a large skillet over medium heat. Optionally, lightly spritz the tortillas with oil and sprinkle them with salt. Place a few tortillas in the skillet at a time, heating them for a few minutes on each side until they begin to crisp in spots.
Some good topping options include vegan sour cream, sliced avocado, guacamole, shredded vegan cheese, vegan queso, salsa, hot sauce, or pico de gallo.

Nutrition