WFBP Chorizo Crumbles


WFBP Chorizo Crumbles

Chorizo crumbles can be made from tofu, tempeh and all kinds of whole food ingredients. I like this one which is easy to make, mild in flavor and a perfect garnish for dips, tacos and a nice accent in bean burritos.

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WFBP Chorizo Crumbles

recipe from Lisa Rice's Kitchen Plantastic


1 1/4 cup walnuts

1 cup cooked lentils (I like French lentils or Puy)

2 T tomato paste

1 large garlic clove

3/4 tsp salt (or less or omit)

1/2 T tsp smoked paprika

1 tsp cumin

1 tsp chili powder blend (My favorite is this one from Rancho Gordo)

1 tsp dried epazote or oregano

1/2 tsp hot chili powder of choice (I love this New Mexican chili from Rancho Gordo)

1/4 tsp cinnamon


Place all the ingredients in the food processor and pulse until incorporated and crumbly – do not over pulse, you do not want a paste.

Spread the mixture on the parchment paper and bake for 5 minutes, then stir and spread again, shut the oven off and leave the baking pan in the oven while the temperature cools down.

*if you are baking your own tortilla chips, just slide the cookie sheet on the lower oven rack when you shut it off for the tortillas to cool. The goal is to slightly dry the chorizo crumbles.

Lisa Rice

Sr. Health Mentor & Director of Content and Promotion