Looking for a quick, flavor-packed vegan chorizo that’s just as easy as it is delicious? This soy chorizo recipe comes together in no time, has that crave-worthy, soft texture you love from traditional Mexican chorizo (unless you cook it until crispy!), and is loaded with smoky, bold flavor.
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Last month, I shared this exclusive soy chorizo recipe with my newsletter subscribers and the response was overwhelming—so many of you wrote in to say how much you loved it! Because you all raved, I had to bring it to the blog. If you want first dibs on new recipes like this, sign up for my newsletter—you’ll get early access, behind-the-scenes tips, and more.
This vegan chorizo is perfect for anyone looking to work more plant-based protein into their routine, or for those who want to enjoy all the flavor of the real thing without any meat. Even if you’re not vegan, this is a go-to for any time you want something a bit healthier but still hearty and full of spice. Serve it in breakfast burritos, tacos, or spooned over avocado toast—it’s endlessly versatile and totally satisfying.
We are not a strictly vegan family, but try to eat a plant based diet as much as possible. Some of our other favorite vegan Mexican recipes include, sopa de conchitas, mushroom carnitas, or any of these 40+ plant based Mexican recipes.
And if you’re looking for even more plant-powered inspiration, check out my cookbook, Plant Powered Mexican—it’s packed with vibrant, approachable recipes that celebrate flavor and tradition.
A FLAVORful chorizo for vegans
What makes this vegan chorizo stand up to the regular stuff? It’s all about the bold spices, the meaty texture from firm tofu, and that signature tang. Here’s why it works:
- Excellent for meal planning. Make a big batch and have all week for easy breakfasts.
- Real Mexican chorizo flavor. Trader Joe’s soy chorizo is a fan favorite, but homemade gives you total control over spice and texture.
- Healthy, plant-based protein
- Makes amazing, quick and easy tacos
- Customizable heat. Add chiles de árbol for spicier chorizo.
Soy Chorizo Tip: Use a food processor to blend the chiles to make the chile paste. The food processor blends the soaked chiles nicely without having to use too much excess liquid.
Key Ingredients & Why
- Extra-firm or firm tofu: This crumbles nicely, either one will work.
- Dried Ancho & Guajillo Chiles: Bring that deep, smoky, medium heat you expect from Mexican chorizo.
- Garlic & Onion: Classic aromatics that build a savory base.
- Red Wine Vinegar: Adds tang and helps the flavors pop—apple cider vinegar works too.
- Spices (Smoked Paprika, Coriander, Cumin, Black Pepper, Mexican Oregano): Layer on earthy, warm, and peppery notes that mimic the real thing.
- Avocado Oil: For sautéing; helps the chorizo get those crispy bits.
- Kosher Salt: Brings all the flavors together.
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Buy Now → In Photos: Making Soy Chorizo
Start by draining and pressing 14 ounces of firm or extra-firm tofu to remove excess water. You don’t need to worry about this too much because the chile paste will add some moisture. Crumble the tofu onto a baking sheet, then blot again with paper towels and let it air dry while you prep the chorizo seasoning.
Toast your dried ancho and guajillo chiles in a dry skillet until fragrant, then soak them in hot water until soft. Blend the chiles with garlic, onion, vinegar, and all the spices until smooth.
Mix the tofu with the spice paste in a large bowl, making sure every bit is coated.
Heat avocado oil in a skillet over medium heat, add the tofu mixture, and cook—don’t stir too much! After 5 minutes, it’ll be fluffy like scrambled eggs; after 10-15 minutes, you’ll get those irresistible crispy bits.
Serve warm and enjoy!
What To Serve With It
- Tucked into breakfast burritos
- On top of my favorite cornbread avocado toast
- Sprinkled over nachos
- Stuffed inside a breakfast gordita
- Served with papas con chile and avocado
- Make bomb stuffed mushrooms
This soy chorizo is a riff on one of my most popular recipes, homemade pork chorizo. If you want to try the real-deal, check that out too!
By the way, if you are looking for more vegan Mexican food recipes, you must try my roasted chayote squash tostadas and my slow cooker Mexican vegetable soup next.
Homemade Soy Chorizo {Soyrizo}
Looking for a quick, flavor-packed vegan chorizo that’s just as easy as it is delicious? This soy chorizo recipe comes together in no time, has that crave-worthy, soft texture you love from traditional Mexican chorizo (unless you cook it until crispy!), and is loaded with smoky, bold flavor.
Ingredients
- 14 ounces firm or extra-firm tofu
- 2 dried ancho chiles (stemmed, seeded, and rinsed)
- 2 dried guajillo chiles (stemmed, seeded, and rinsed)
- 3 cloves garlic
- 1/2 small white onion, sliced
- 2 tablespoons red wine vinegar
- 1 1/2 teaspoons smoked paprika
- 1 1/4 teaspoons ground coriander
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 3 tablespoons avocado oil
Instructions
- Drain 14 ounces of tofu and wrap in several layers of paper towels. Press until paper towels are soaked through. Remove paper towels and crumble tofu onto a baking sheet. Spread in a single layer then press several more layers of paper towels over the crumbled tofu to soak up more water. Leave to dry while you prepare the chorizo seasoning.
- Bring a small saucepan of water to a boil to soak the chiles, then remove from the heat.
- Heat a comal or dry cast iron skillet over medium-low heat. Place 2 ancho chiles and 2 guajillo chiles on the comal and toast, turning frequently, until fragrant and starting to change color (about 4 minutes). Submerge chiles in the hot water and let soak until very tender, about 15 minutes.
- Remove chiles from the water with tongs and place in a food processor with 3 cloves garlic, 1/2 small white onion, 2 tablespoons red wine vinegar, 1 1/2 teaspoons smoked paprika, 1 1/4 teaspoons ground coriander, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, and 1 teaspoon cumin. Puree until smooth. You may have to stop and scrape down the food processor to get everything blended evenly.
- Place crumbled tofu in a large bowl. Mix tofu with spice mixture until evenly mixed, make sure all the tofu is coated with the spice mixture.
- Heat 3 tablespoons avocado oil in a large skillet over medium heat. Add the soy chorizo and spread into an even layer in the pan. Let cook without stirring too much. After about 5 minutes the tofu will be fluffy like scrambled eggs and after about 10-15 minutes the tofu will get crispy bits here and there. I like it crispier, but you can cook less if you'd like it more fluffy.
Notes
- How to Use: Try it in tacos, breakfast burritos, quesadillas, or sprinkled over nachos. It’s also great as a protein boost for salads or grain bowls.
- Make-Ahead & Storage: Soyrizo can be made ahead and stored in an airtight container in the fridge for up to 5 days. It also freezes well—just thaw and reheat in a skillet when you’re ready to use.
- Customize It: Want it spicier? Add a couple of dried arbol chiles, a pinch of cayenne or a chopped chipotle in adobo to the spice blend. For extra smokiness, double up on the smoked paprika.
- Blending: It's best to blend the chile paste in a food processor instead of a blender. The food processor blends the chiles into a smooth paste without having to add too much extra liquid.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 10Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 4mgCarbohydrates: 1gFiber: 1gSugar: 0gProtein: 0g
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