Soy Curl Chorizo
Recipe type: Entree
Cuisine: Mexican
  • Spice Mix:
  • 1 ½ Tbs. red chile powder
  • 1 Tbs. garlic powder
  • 2 tsp. dried oregano
  • 2 tsp. paprika
  • 2 tsp. ground cumin
  • 1 tsp. dried thyme
  • 1 tsp. onion powder
  • 1 tsp. ground coriander
  • ½ tsp. black pepper
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground allspice
  • ¼ tsp. cayenne pepper
  • ¼ tsp. ground turmeric
  • 1 ¾ cups Butler Soy Curls Crumbs
  • 2 cups boiling water or broth
  • 2 Tbs. vegetable oil
  • 3 Tbs. tomato paste (or ketchup)
  • 3 Tbs. gluten-free soy sauce
  • 2-3 Tbs. apple cider or red wine vinegar
  • A few drops of Liquid Smoke (optional)
  • Kosher salt to taste
  1. Put the soy curls crumbs in a bowl and cover with boiling water or broth. Let sit and rehydrate for about 10 minutes or until most of the liquid is absorbed. Squeeze or press any excess liquid out of the crumbs and allow to dry for a few minutes while you prepare the spice mix.
  2. Heat the oil in a skillet over medium-high heat. Add the crumbs to the skillet and cook for about one minute, letting the moisture cook out. Sprinkle a few tablespoons of the spice mix over the crumbs and toss to coat. Cook the crumbs until they get dry, about 3-4 minutes.
  3. Mix the tomato paste into the crumbs and let cook another minute. Add the soy sauce, vinegar and liquid smoke, if using. Mix to combine and cook the soy curls until they are dry and browned. Add salt to taste. Taste for any seasoning adjustments and add more spices if necessary. Transfer to a bowl and use in your recipes as you would any other chorizo.
Recipe by The "V" Word at