Vegan Chorizo Salad Bowl

Cooking Method ,
Difficulty Intermediate
Prep Time: 20 min Cook Time: 30 min Total Time: 50 mins
Servings 2

A chipotle restaurant-style Vegan Chorizo salad bowl prepared with a plant-based meat substitute, Lettuce, Black beans, and Pico de Gallo. 

    Vegan Chorizo
  • 500 grams Extra firm Tofu
  • 1/2 cup Pea Protein ((or wheat gluten))
  • 3 tablespoons Olive oil
  • 5 cloves Garlic cloves (crushed)
  • 2 teaspoons Chipotle chili powder ((or ground chipotle in adobo sauce))
  • 1/2 cup Ripe tomato paste
  • 4 teaspoons Smoked paprika
  • 1/2 teaspoon Allspice powder
  • 1 teaspoon Oregano
  • 1 teaspoon Salt
  • Pico De Gallo
  • 3 Wine ripe tomatoes
  • 1 Medium onion - red or white
  • 2 jalapenos or serrano peppers (Deseeded if you want less spice level)
  • 1/2 cup Cilantro (Chopped)
  • 1/2 teaspoon Salt
  • 3 teaspoons Lime juice
  • Salad
  • 6 cups Thinly cut / Shredded Iceberg Lettuce
  • 2 cans Black beans
  • 1 teaspoon Chipotle chili powder
  • 1 teaspoon Cumin powder
  • 1/2 teaspoon Dried oregano
  • 1/2 teaspoon Salt
  1. Preparing the Vegan Chorizo
    1. Dry the Tofu completely and crumble it - we need ½ to 1 cm wide crumbles
    2. Heat ⅔ rd the prescribed Oil quantity in a nonstick frying pan. Add the crumbled tofu. Fry it until Tofu starts to turn brown.
    3. Add the Pea protein (or wheat gluten ) and mix well so that the pea protein coats the tofu uniformly.
    4. Keep frying for another 10 minutes on medium heat and 5 minutes on low heat, to let the pea protein roast a bit and provide the desired texture.
    5. Transfer the fried tofu to a plate and keep it aside.
    6. In the same frying pan, add the remaining oil
    7. Once the oil is hot, add the crushed garlic pods. Stir for one minute.
    8. Add the tomato paste and mix it well with the garlic and oil.
    9. Add all the remaining ingredients (specified in the vegan chorizo ingredients section) and mix well for 5 minutes. 
    10. Add the fried crumbled tofu and mix well. The tomato and spice mixture should coat the crumbled tofu uniformly. 
    11. Stir fry until all moisture is evaporated.
    12. Our vegan Chorizo is ready.

  3. Preparing the spiced black beans
    1. Remove the beans from the can and drain all the liquid. I don't wash the beans, as the coating adds to the taste.
    2. Heat the beans in a microwave for 4-5 minutes until they become soft.
    3. Mix the beans with Chipotle chili powder, cumin powder, dried oregano, and salt.
    4. The spiced black beans is ready
  4. Prepare the Pico de gallo
    1. Cut the tomatoes and onions into 1/2 cm pieces
    2. De-seed and Chop finely the jalapeno or Serrano peppers ( you can keep the seeds if you desire higher spice levels)
    3. Chop the Cilantro
    4. Transfer all ingredients for the Pico De Gallo into a mixing bowl and mix well. ( including Lime juice and salt)
    5. Our Pico De Gallo is ready
  5. How to serve the Vegan Chorizo salad bowl
    1. Take a serving bowl
    2. Divide the shredded lettuce, chorizo, and beans into the desired number of portions
    3. For each serving, first spread the shredded lettuce as the base layer in the serving bowl.
    4. Then spread the spiced black beans
    5. Next spread a layer of Vegan Chorizo
    6. Top it with the Pico de gallo
    7. Enjoy the Chipotle-style Vegan Chorizo Salad Bowl
Keywords: Chorizo, chipotle, meat substitute, vegan, salad, bowl, tofu, pea protein, pico de gallo, black beans
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.