Crispy Tofu with Chorizo Glaze
Spanish-influenced vegetarian main that pairs crisp tofu with a savory chorizo glaze. The glaze delivers smoky, paprika-rich richness while the tofu adds textural contrast and protein. A quick, pantry-friendly dish with bold flavor for a solo dinner.
- Prep Time: 15 min
- Cook Time: 15 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 16 oz firm tofu, pressed and cut into 1/2-inch slabs
- 2 tbsp olive oil
- 2 1/2 tsp smoked paprika
- 2 1/4 tsp garlic powder
- 2 1/4 tsp onion powder
- 2 1/8 tsp salt
- 2 tsp soy sauce
- 2 tsp tomato paste
- 2 1/2 oz chorizo, finely minced
- 2 tsp honey or maple syrup
- 2 1/2 cup water or vegetable stock
- 2 tsp cornstarch mixed with 1 tsp water (slurry)
- 2 Juice of 1/4 lemon
- 2 Fresh parsley, chopped (for garnish)
Instructions
- Pat dry tofu slices; season with paprika, garlic powder, onion powder, salt, and olive oil. Sear in a hot skillet 2–3 minutes per side until golden; remove and set aside.
- In the same pan, crumble chorizo and cook 2–3 minutes until fragrant and a little crispy; add tomato paste and stir 30 seconds.
- Stir in soy sauce, honey, and stock; simmer 2 minutes. Add slurry and cook until glaze thickens, about 1–2 minutes.
- Return tofu to pan, spoon glaze over, and cook 1 minute to coat. Finish with lemon juice and parsley.
Chef’s Pro Tips
- Press tofu longer for crisper texture.
- Finish with a splash of lemon to brighten the glaze.
Serving Suggestions
Serve with steamed rice or crusty bread and a quick green salad for a complete plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stovetop.
Nutritional Estimates
Per serving · 2 servings total
| calories | 410 |
|---|---|
| protein | 22 |
| carbs | 14 |
| fat | 28 |
Community Ratings & Comments
No ratings yet. Be the first!
Comments
No comments yet. Be the first to leave one!