This recipe from Kale Me Maybe's Carina Wolff uses tofu for a faux chorizo.

By Renee Cherry
January 10, 2018
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Photo: Carina Wolff

Ease yourself into plant-based eating with this vegan "chorizo" rice bowl, courtesy of food blogger Carina Wolff's new book, Plant Protein Recipes That You'll Love. The recipe uses tofu to create a meaty but vegan "chorizo." Even if you've been unimpressed by meat substitutes in the past, you don't want to write off this recipe. The tofu breaks down into meat-like crumbles and soaks up spices typically used in seasoning chorizo. (Related: My Search for the Best Veggie Burger and Meat Alternatives Money Can Buy)

Nutritionally speaking, you'll get monounsaturated fat from the avocados, vitamin A from the sweet potato, and fiber from the brown rice. And just because the bowl doesn't contain meat doesn't mean it's without protein; each bowl contains 12 grams. (Next up: Try these 10 other vegan bowls that make for epic meatless meals.)

"Chorizo" Rice Bowl

Makes: 4 servings

Prep time: 5 minutes

Cook time: 50 minutes


Rice and potato

  • 1 cup uncooked brown rice
  • 2 1/2 cups low-sodium vegetable broth
  • 1/2 cup no-salt-added diced tomatoes
  • 1/2 teaspoon salt
  • 1 large sweet potato, diced
  • 1 tablespoon extra-virgin olive oil


  • 8 ounces organic firm tofu
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes
  • 1/3 cup finely chopped button mushrooms
  • 4 small cloves garlic, peeled and minced
  • 1/4 cup peeled and minced white onion
  • 2 tablespoons apple cider vinegar
  • 1 1/2 tablespoons chili powder
  • 1/2 teaspoon cayenne pepper
  • 3/4 teaspoon paprika
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon extra-virgin olive oil

To finish

  • 1 medium avocado, peeled and sliced


  1. For Rice: Add rice, broth, tomatoes, and salt to a medium pot, and bring to a boil. Reduce to a simmer, cover, and cook 30 minutes or until broth is absorbed.
  2. For Potato: Preheat oven to 425°F. Line a 10-by-15-inch baking sheet with aluminum foil. Spread sweet potatoes evenly on the baking sheet and drizzle with olive oil. Bake 20 minutes or until potatoes just begin to crisp on the outside.
  3. For Chorizo: Drain tofu and pat it dry with a paper towel. Add to a large bowl and mash with a fork until crumbled. Add sun-dried tomatoes, mushrooms, garlic, white onion, apple cider vinegar, chili powder, cayenne pepper, paprika, cumin, salt, and pepper. Toss until the mixture is evenly coated with the spices.
  4. Heat oil in a large frying pan on medium. Add chorizo mixture and cook 6 to 7 minutes, stirring occasionally, until slightly crispy.
  5. To finish: Add rice to bowls, and top with sweet potato, chorizo, and avocado. Serve warm.

Nutrition Information

Per serving: 380 cal., 13.6g fat, 54.1g carb., 7.6g fiber, 12g pro.