Keep the soyrizo leftovers in an airtight container in the fridge for up to 1 week.
This soy chorizo recipe will only work with firm or extra firm tofu, not soft or silken tofu.
Feel free to use any oil you have on hand to make your soyrizo.
Soy sauce or tamari can be replaced with coconut aminos, and the apple cider vinegar with white vinegar or lemon juice.
If you can’t find liquid smoke, you could also use smoke powder or smoked paprika instead of the regular paprika. Omit this ingredient if you want.
This soy chorizo 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. Omit this ingredient if you’re not into spicy food.