Mushroom chorizo (Chorizo de champiñones) from Comida Casera: More Than 100 Vegan Recipes, from Traditional to Modern Mexican Dishes (page 93) by Dora Ramírez

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Notes about this recipe

  • Eat Your Books

    Freeze extra-firm tofu overnight.

  • michelle_gzgxxp on May 15, 2026

    As others have said I don’t bother with the freezing. I have and it does elevate the texture, but this is so loaded with flavour it’s not necessary. So far we use the chorizo to make her Mexican Cowboy Beans (YUM - p23), but today I doubled the chorizo and will try her Poisoned Tacos (p98) as well!

  • Dcampos on April 03, 2026

    I love this recipe. I don't freeze the tofu. This recipe does freeze well. Flavors are spot on for chorizo. Co-workers are always so curious when I reheat leftovers at work. I usually add it to fried potatoes with onions. Makes great burritos with rice and beans.

  • sometimes on March 31, 2026

    I’ve made this several times, both as written and variations. Good base recipe for homemade soyrizo. Nowadays I don’t bother with the freezing and prefer to just soak the tofu in hot water, and cut the vinegar a bit since I think the tartness doesn’t work as well with tofu as it does with pork. Not a fan of tofu as a meat substitute but in this case I think of it more as a Mexican style version of flavor combinations that are common in tofu’s native cuisines.

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