Chorizo tends to be super greasy – this recipe saves us all from that. A smoky spicy flavor and an excellent texture make this sausage crumble something I am going to add to so many things!
We made this in our Weekly Cooking Class!
Ingredients
14 oz package of extra firm tofu, pressed*
8 oz block of tempeh
¼ cup raw walnuts
1 tablespoon chipotle powder
1 tablespoon smoked paprika
¼+ teaspoon cayenne pepper (to taste)
¼ teaspoon ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon low sodium tamari or soy sauce
½ teaspoon liquid smoke
1 tablespoon apple cider vinegar
1 tablespoon tomato paste
1 tablespoon date syrup
1 tablespoon unsweetened/date ketchup
½ teaspoon black pepper (to taste)
Optional: sautéed minced onion/mushrooms
Instructions
1. Preheat oven to 400 degrees.
2. Add tempeh and walnuts to food processor and pulse, or chop well with a knife, to ground “meat” consistency.
3. In a large bowl, add everything except tofu and tempeh/walnut mixture, whisk well.
4. Add tofu and tempeh and fold to combine well, being careful not to mash tofu.
5. Distribute evenly on a parchment lined baking sheet and bake for 20 to 25 minutes or until desired chewy/crispiness achieved.
*Recommendation: Freeze and thaw tofu for a chewier texture. You can also substitute drained chickpeas for tofu if you like. Add them to the food processor to create the crumble texture.