Get ready for the Best Soyrizo Recipe ever! With just 9 simple ingredients and 15 minutes, whip up this super tasty, spicy, crumbly, vegan soy chorizo. You won't believe it's not the real thing!
Indulge in the flavors of this incredible soyrizo, perfect for tacos, burritos, breakfast scrambles, or any dish that needs a spicy kick! This recipe is a game-changer for plant-based cooking.
Plus, it's budget-friendly and can be customized to suit your spice tolerance. Say goodbye to bland vegan substitutes and hello to a mouthwatering soyrizo that even meat lovers will adore.
Looking for more plant-based alternatives to meat? Dive into the smoky goodness of Tempeh Bacon, enjoy a hearty Tofu Steak, or spice things up with zesty Vegan Pepperoni.
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🌟 Why you'll love this recipe
- Quick and Easy: Whip up this flavorful soyrizo in just 15 minutes with minimal effort.
- Simple Ingredients: With only 9 basic ingredients, it's easy to find everything you need at your local grocery store.
- Customizable: Adjust the spice level and seasonings of your soyrizo to suit your taste preferences and dietary needs.
- Versatile: Use this soyrizo in tacos, burritos, breakfast scrambles, and more for a delicious plant-based twist.
- Authentic Flavor: Enjoy the authentic taste and texture of traditional chorizo without any animal products.
🧾 Ingredient notes
Tofu: When it comes to making soyrizo, you have a few options to choose from in terms of types of tofu: firm, extra firm, or silken tofu. Each type offers its own advantages.
Extra firm tofu provides an even denser texture, which holds up exceptionally well during cooking. This makes it ideal for those who prefer a hearty and robust soyrizo.
Silken tofu, on the other hand, offers a creamy and delicate texture that can add a luxurious touch to your soyrizo. However, it can create a silky-smooth consistency that some may find appealing.
Personally, I prefer using firm tofu. Its dense texture adds a satisfying bite to each mouthful, and its ability to absorb flavors makes for a delicious and satisfying meal every time.
I particularly enjoy the texture it provides over extra firm tofu, as I find extra firm tofu to be overly dense for my taste.
If you have a 16-ounce (450 grams) block of tofu instead of a 14-ounce (400 grams) one, it's perfectly fine.
Extra Virgin Olive Oil: I love using extra virgin olive oil, but feel free to use whatever oil you like. You can try avocado oil, coconut oil, or even vegetable oil to change up the flavor.
Soy Sauce: It is great, but if you're avoiding gluten, you can use tamari or coconut aminos instead. They both give a similar salty flavor without the gluten.
Store-Bought or Homemade Chili powder: this soyrizo recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy.
So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste until the sauce is okay for you, but not too spicy.
If you're not into spicy food or prefer your soyrizo mild, feel free to omit it or use less. Adjust according to your taste preferences!
Apple Cider Vinegar: It adds a nice tang, but you can use any vinegar you have on hand. Try white wine vinegar, red wine vinegar, or even balsamic vinegar for different flavors.
If you're out of vinegar, lemon juice works as a great substitute!
Liquid Smoke: It adds a delicious smoky flavor to the soyrizo. However, if you can't find it, don't worry! You can easily omit it without compromising the dish.
Still, it does contribute an extra depth of flavor that enhances the overall taste.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Tempeh Chorizo: Swap out tofu for crumbled tempeh and use the same spices for a hearty and spicy alternative.
- Black Bean Chorizo: Combine mashed black beans with the spice mixture for a flavorful and protein-packed chorizo substitute.
- Lentil Chorizo: Cooked lentils seasoned with the same spice blend create a delicious and nutritious chorizo-like dish.
- Quinoa Chorizo: Mix cooked quinoa with the spice mix for a protein-rich and gluten-free chorizo option.
- Mushroom Chorizo: Finely chop mushrooms and sauté with the spice blend for a savory and umami-rich chorizo alternative.
🔪 Instructions
Step 1. Crumble the tofu into bite-sized pieces using a fork or simply by hand.
Step 2. Heat the oil in a skillet and cook the tofu over medium-high heat for about 5 minutes or until it starts to golden brown.
Step 3. Add all the remaining ingredients, stir until well combined, and cook over medium-high heat for another 5 minutes.
Step 4. Serve the soyrizo immediately.
💭 Expert tips
- Marinating Time: For even more flavor, consider marinating the tofu for 30-60 minutes before cooking. This allows the tofu to absorb the flavors deeply.
- Customize Texture: Adjust the soyrizo's texture by varying the tofu's crumbliness. Crumble it finely for a smoother texture, or leave larger chunks for a chunkier consistency.
- Use a Non-Stick Pan: Opt for a non-stick pan or a well-seasoned cast-iron skillet to prevent the soyrizo from sticking during cooking.
- Gentle Stirring: Use a gentle stirring motion to avoid breaking the soyrizo into tiny pieces. This helps maintain its texture and prevents it from becoming mushy.
- Prep in Advance: Prepare in advance by making the spice mixture ahead of time and storing it. When you're ready to cook, just toss the tofu with the pre-made spices for a quick meal.
❓Recipe FAQs
You can store soyrizo in the fridge for around 3 to 4 days. Just make sure to keep it in an airtight container to keep it fresh.
After a few days, it's best to give it a sniff and check for any signs of spoilage before eating. If it smells off or looks strange, it's better to toss it out to be safe.
Yes, you can freeze soyrizo! Just put it in an airtight container or freezer bag, making sure to remove as much air as possible to prevent freezer burn. It should keep well in the freezer for up to 2-3 months.
When you're ready to use it, simply thaw it overnight in the fridge before reheating.
For soyrizo, firm or extra-firm tofu is typically recommended for optimal results.
Firm tofu maintains its structure during cooking and offers a denser texture, perfect for achieving a crumbly consistency similar to traditional chorizo.
Extra-firm tofu provides an even firmer texture, making it ideal for crumbling or cooking at higher temperatures without falling apart.
Both varieties allow for thorough seasoning and absorption of flavors, resulting in a flavorful and satisfying soyrizo.
I hardly ever press my tofu, but I know many people think this is a must if you want your tofu to absorb all the flavors from the condiments, marinade, or sauce you're using.
If you press it, you'll get extra crispy tofu. Just wrap the tofu in a clean towel and apply a steady weight to squeeze out the moisture. Let it sit for 5 to 10 minutes.
Soyrizo is a culinary chameleon that can be incorporated into a wide range of dishes, bringing its bold and spicy flavor to the table.
In addition to Vegan Tacos, Vegan Burritos, Vegan Pizza, breakfast scrambles, and empanadas.
You can also experiment with using soyrizo in Vegan Enchiladas, Vegan Quesadillas, Vegan Stuffed Peppers, casseroles, soups, chili, salads, sandwiches, and even sushi rolls!
Its versatility knows no bounds, making it a fantastic ingredient to have on hand for adding a punch of flavor to your favorite meals.
Whether you're craving Spanish or Mexican-inspired classics or looking to spice up traditional dishes with a plant-based twist, soyrizo is sure to become a staple in your kitchen repertoire.
🌱 More vegan tofu recipes
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Best Soyrizo Recipe (Vegan Soy Chorizo)
Ingredients
- 1 block firm tofu, about 14 ounces or 400 grams
- 2 tablespoons extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons smoked or sweet paprika
- 1 tablespoon apple cider vinegar
- 1 tablespoon chili powder
- 2 teaspoon garlic powder
- 1 teaspoon liquid smoke
- ½ teaspoon salt
Instructions
- Crumble the tofu into bite-sized pieces using a fork or simply by hand.
- Heat the oil in a skillet and cook the tofu over medium-high heat for about 5 minutes or until it starts to golden brown.
- Add all the remaining ingredients, stir until well combined, and cook over medium-high heat for another 5 minutes. Serve immediately.
Notes
- Marinating Time: For even more flavor, consider marinating the tofu for 30-60 minutes before cooking. This allows the tofu to absorb the flavors deeply.
- Customize Texture: Adjust the soyrizo's texture by varying the tofu's crumbliness. Crumble it finely for a smoother texture, or leave larger chunks for a chunkier consistency.
- Use a Non-Stick Pan: Opt for a non-stick pan or a well-seasoned cast-iron skillet to prevent the soyrizo from sticking during cooking.
- Gentle Stirring: Use a gentle stirring motion to avoid breaking the soyrizo into tiny pieces. This helps maintain its texture and prevents it from becoming mushy.
- Prep in Advance: Prepare in advance by making the spice mixture ahead of time and storing it. When you're ready to cook, just toss the tofu with the pre-made spices for a quick meal.
Shanna says
This sounds great. Can it be made oil-free?
Iosune Robles says
Hi Shanna! Feel free to use some vegetable stock or water instead 🙂
Susie Ford says
Can provide the nutrition info please, if possible.
Iosune Robles says
Done! Hope it helps you 🙂