how to cook soy chorizo

This homemade spicy Soy Chorizo recipe is so simple to make in just 20 minutes, using just 1 pot. It's soooo much healthier than store-bought versions, and you'll also find most (if not all) of these ingredients already in your kitchen.

An overhead shot of a soy chorizo recipe in a white bowl with a spoon and limes, tortilla chips and tortillas on the side.

What is soy chorizo?

Soy Chorizo is a meat-free version of traditional Mexican/Spanish chorizo, made with highly seasoned and spicy pork sausage. Generally, it comes packaged in an outer casing which must be removed before cooking.

The taste is good, that's for sure, and soy chorizo (also called soyrizo) is so versatile it can be used in many dishes, such as pastas, chilis (like this Soy Chorizo Chili), breakfast dishes, you name it.

A healthier soy chorizo option:

However, many store-bought soy chorizos are super oily and/or loaded with calories, fat and sodium.

But this homemade soy chorizo recipe is MUCH healthier than store-bought vegan chorizo, with very little oil (or even omit the oil if you like), as well as a short list of easy-to-pronounce healthy ingredients.

Compared to the nutrition of 3/4 cup of Trader Joe's Soy Chorizo, this homemade version is way healthier! See below.

A chart showing the nutrition of Trader Joe's Soy Chorizo vs. a homemade soy chorizo recipe

When you make your own soy chorizo recipe, you can feel good knowing exactly what's going into dinner tonight. No added oils, salt, or strange ingredients.

A close up image of a bowl of vegan soy chorizo.

Tips for making this easy soy chorizo:

It's very important to remove as much moisture as possible from the tofu block, to prevent the chorizo from being too mushy. It's recommended to use a tofu press, or paper towels to get as much moisture out as you can.
Be sure to following the recipe instructions in order (chopping onion, mincing garlic, crumbling the tofu first, etc), and also make sure that ingredients are measured and prepped before beginning to make the recipe.
Freezing the tofu helps give it a more "meaty" texture, so it's recommended not to skip this step.

A shot of a white bowl filled with soy chorizo filling/meat.

How to make this Homemade Soy Chorizo recipe:

To begin, freeze the tofu block overnight. You can either 1) remove the tofu block from the packaging and transfer to an airtight container, or 2) keep the tofu block in the original packaging and freeze (either way works).

Next, freeze the tofu overnight in an airtight container. Then remove the next morning and leave on the counter all day to thaw (or transfer to fridge), about 12 hours.

When thawed, cut the tofu lengthwise (into 2 pieces) and remove moisture again, pressing down with paper towels. Once the moisture is removed as much as possible, crumble the tofu into a medium bowl (see below). Make sure the pieces are very small, with no noticeable chunks.

Next, in a medium/large skillet or Dutch oven, add the olive oil over medium heat. Add the onion and garlic and cook for 4-5 minutes, stirring occasionally until the onions are soft and translucent (see below).

A pot filled with minced onion, garlic and olive oil.

Reduce the heat a little and add the soy sauce, can of green chiles and can of tomato paste. Mix together until the tomato paste is mixed in thoroughly.

Then add the Spanish paprika, chili powder, cayenne pepper, cumin, chipotle powder, salt and nutritional yeast (if desired). Then stir again until the spices are blended in.

A pot filled with onions, garlic, tomato paste and green chiles.

Finally, add the crumbled tofu. Mix until combined thoroughly. Cook over low heat for a minute or two until warmed throughout.

A pot showing vegan soy chorizo meat mixed together.

Remove from heat and enjoy! This soy chorizo works great as a filling for tacos, nachos, taco salad, or any Mexican-Inspired dish.

Serve with sliced avocado, chopped green onions, chopped red cabbage, salsa, cilantro, and/or fresh lime juice.

A vegan soy chorizo taco filled with soy chorizo filling, green onions and cilantro.

This recipe makes 3 cups chorizo meat, or 4 (3/4-cup) servings. Store in an airtight container in the fridge for 3-4 days.

Helpful Tools:

Tofu Press– this is a great tool for removing moisture from tofu, and helps to eliminate waste from using paper towels.
Dutch Oven– this is a great all-purpose piece of kitchen equipment.
Zester– Use this to mince your garlic.

If you make this Soy Chorizo Recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

▢ 1 15-ounce package extra-firm organic tofu (drain, remove moisture and freeze overnight*)
▢ 1 tablespoon olive oil - or for oil-free, sub with unsalted vegetable broth
▢ 1 medium yellow onion - minced
▢ 3 garlic cloves - minced
▢ 2 tablespoons soy sauce - or tamari (for gluten-free)
▢ 1 4-ounce can green chiles
▢ 1 6-ounce can tomato paste
▢ 2 teaspoons smoked Spanish paprika - or regular paprika
▢ 2 teaspoons chili powder
▢ 1/4 teaspoon cayenne pepper - omit if you don't like spicy
▢ 1 teaspoon ground cumin
▢ 1/2 teaspoon chipotle powder - optional (or sub with additional chili powder)
▢ 1/2 teaspoon salt
▢ 1 tablespoon nutritional yeast - optional

To begin, freeze the tofu block overnight. You can either 1) remove the tofu block from the packaging and transfer to an airtight container, or 2) keep the tofu block in the original packaging and freeze (either way works). Remove the tofu the next morning and leave on the counter all day to thaw (or transfer to fridge). about 12 hours.
When thawed, cut the tofu lengthwise into 2 pieces and remove moisture again, pressing down with paper towels. Once the moisture is removed as much as possible, crumble the tofu into a medium bowl. Make sure the pieces are very small, with no noticeable chunks.
Next, in a medium/large skillet or Dutch oven, add the olive oil to the skillet over medium heat. Add the onion and garlic and cook for 4-5 minutes, stirring occasionally until the onions are soft and translucent.
Reduce the heat a little and add the soy sauce, can of green chiles and can of tomato paste. Mix together until the tomato paste is mixed in thoroughly. Then add the Spanish paprika, chili powder, cayenne pepper, cumin, chipotle powder, salt and nutritional yeast (if desired). Then stir again until spices are mixed in thoroughly.
Finally, add the crumbled tofu to the pot. Mix all together until combined. Then cook over low heat for 1-2 minutes until warmed throughout. Remove from heat.
This soy chorizo works great as a filling for tacos, nachos, taco salad, or any Mexican-Inspired dish. Serve with sliced avocado, chopped green onions, chopped red cabbage, salsa, black beans, and/or cilantro.
This recipe makes 3 cups chorizo meat, or 4 (3/4 cup) servings. Store in an airtight container in the fridge for 3-4 days.

It's very important to remove as much moisture as possible from the tofu block, to prevent the chorizo from being too mushy. It's recommended to use a tofu press, or paper towels a few times to get as much moisture out as you can. You will most likely need to use multiple paper towels. *Freezing the tofu helps give it a more "meaty" texture, so it's recommended not to skip this step.
Be sure to follow the recipe instructions in order (chopping onion, mincing garlic, crumbling the tofu first, etc), and also that ingredients are measured and prepped before beginning to make this recipe. Since this recipe doesn't take long, it's best to have everything ready before starting, to ensure you don't burn the chorizo or stress yourself out. =)
You can also use this homemade soy chorizo in this recipe Slow Cooker Soy Chorizo Chili (in place of the packaged soy chorizo).
Note: the recipe says to add 6 ounces, but I recommend using the entire batch (3/4 cup) + additional spices as necessary, as store-bought chorizo may vary in flavor.
Nutrition information is for 3/4 cup of soy chorizo and does not include any toppings, etc.