Using vegetarian “hamburger crumbles” gives this vegan chorizo the coarse “grind” feeling that I remember from eating chorizo in California when I was growing up. Great with scrambled tofu and you can use it in empanadas, too.
approx. 2 c. vegetarian “hamburger crumbles” (such as 1 pckg. Yves “Ground Round”)
6 oz. firm tofu, mashed
2-3 T. red wine vinegar (for Mexican-style)
OR 2 T. red wine vinegar PLUS 2 T. dry red wine or brandy (for Spanish-style)
2 T. soy sauce
2 T. cornmeal
Seasoning Mixture:
4 cloves garlic, crushed
1 T. paprika
1 T. pureed chile chipotle in adobado sauce or chile powder
1 tsp. onion powder
1 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. cinnamon
Mix everything together well with your hands. Form into patties or “links”. Cook in a closed indoor grill for about 7 minutes, or in a covered nonstick skillet over medium heat (either one greased with a little olive or toasted sesame oil) for about 5 minutes per side. Chill, then wrap well and refrigerate for up to one week, or freeze. Use in Mexican and Spanish recipes “as is”, or brown in a little olive oil, if you wish.
