Start by crumbling the tofu with your hands into small crumbles.
Heat 2 tablespoons of the oil in a large skillet over medium heat. Once hot, add in the onion and cook for 3-4 minutes until translucent. Add in the garlic and cook for another minute before adding in the crumbled tofu.
Continue cooking, stirring occasionally, for 25-30 minutes until the tofu is browned and crispy. Add in the remaining tablespoon of oil a little bit at a time when the pan seems dry making sure to use the back of the spoon to scrape up any stuck on bits.
Once you’ve achieved your desired crispiness, season with chili powder, sea salt, cumin, garlic powder, onion powder, cayenne, and cinnamon. Stir in the vinegar and taste for additional salt if needed.
Serve immediately or store in an airtight container in the refrigerator for up to 5 days.
Notes
How to store: You can store your tofu chorizo in an airtight container in the refrigerator for up to 5 days. Reheat it in a skillet with a splash or oil or in the microwave.How to freeze: Freeze tofu chorizo for up to 3 months. Store it in an airtight container or freezer bag; let it thaw in the refrigerator or reheat it from frozen.