Soy & Tofu Mexican Chorizo

2 cups dry soy curls - beef flavor ( reconstitute in 2 cups water and 1/4 cup apple cider vinegar)

1 contain Firm tofu ( drained )

1/2 cup apple cider vinegar/ 1/4 cup used for rehydrating and 1/4 cup in final product

2 Tsps Garlic powder and onion powder

1 Tsp Ground Cumin

1 Tablespoon dried Mexican Oregano

1 tsp salt

1 tsp ground black pepper

2 allspice peppercorns

1 clove stick

2 Bay leaves

2 tsps paprika

6 Guajillo Chilies ( must be very dry they are going to be blended)

1 Ancho Chile ( must be very dry it is going to be blended )

1/4 Flavorless oil


Drain the soy curls and add remaining acv massage into soy curls. Add tofu, and oil massage into soy curl mixture. Let sit covered while you get the spices ready.


In a high speed blender add all the spices and blend into a powder. Yes, including the bay leaves.


Now add the spices to the soy/tofu mixture. With your hands ( wear gloves, unless you like red hands ) incorporate the spices inro the mixture. Massage everything together until well incorporated.


Evenly divided the mixture into preferred weights and wrap in plastic wrap forming a sausage like form. Tie at both ends and allow ro marinate 24 hours before cooking.



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