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Vegan Soy Chorizo

Vegan Soy Chorizo

This spicy vegan soy Chorizo only takes a few minutes to make, and it can be used in tacos, salads, burritos, chili, quesadillas, or whatever strikes your fancy!

This recipe makes about 2 cups of chorizo. I serving is 1/2 cup.

Course Condiment
Cuisine Mexican
Keyword soy chorizo, vegan chorizo
Prep Time 5 minutes
Cook Time 20 minutes
Yields 4 servings
Calories 117 kcal
Author Dianne


  • 2 cloves garlic minced
  • 1 teaspoon neutral-flavored vegetable oil
  • ¼ cup tamari
  • 3 tablespoons tomato paste
  • 3 tablespoons apple cider vinegar
  • 1 14-ounce package extra firm tofu frozen, thawed, pressed, and drained
  • 2 teaspoons chili powder
  • 1 teaspoon oregano
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon mustard powder
  • ½ teaspoon cumin
  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne
  • pinch red pepper flakes


  1. Add the garlic and oil to a large pan over medium heat. Sauté for about 5 minutes, until the garlic is fragrant.
  2. While the garlic is cooking, whisk together the tamari, tomato paste, and apple cider vinegar.
  3. Crumble the tofu into the pan. Pour the tamari mixture into the pan and stir until the tofu is completely coated. Add the spices and stir to combine.
  4. Cook until the tofu is heated throughout and begins to brown, about 10-15 minutes.
  5. Serve in tacos, salads, burritos, wraps, quesadillas, or any dish that could use a spicy kick!