We recently tried a store-bought vegan chorizo sausage and couldn’t believe how much it tasted like the real thing (or dare we say, even better)! But since we weren’t fans of some of the ingredients used in the store-bought version, we got to work creating an equally delicious homemade version. Spoiler alert? Major success!
It’s gluten-free, plant-based, and SO quick & easy to prepare! Just 10 ingredients, 1 bowl, and 30 minutes required. Let us show you how it’s done!
Origins of Chorizo
Chorizo is a spicy sausage commonly made with pork. It’s enjoyed in many regions of the world but is especially popular in and believed to have originated in Spain and Portugal. It’s also common in Mexican cuisine, where it’s typically spicier due to swapping imported Spanish paprika for local chili peppers.
This version is not traditional but is our plant-based take inspired by the spicy, smoky flavors of chorizo.
How to Make Vegan Chorizo
This vegan chorizo is seriously simple!
It starts with draining the liquid from a block of extra-firm tofu and then breaking up the tofu until it becomes a crumbly texture. Then we mix it with smoked paprika and cumin for smokiness and cayenne pepper for heat.
Tamari adds a savory element, apple cider vinegar a pleasant tanginess, maple syrup provides sweetness, and ketchup a subtle tomato flavor. The result is incredibly flavorful and balanced.
Once the seasonings and tofu are all mixed together, this vegan chorizo is ready to cook. We recommend cooking it in a single layer in a skillet so that it gets nicely browned with some crispy edges.
We hope you LOVE this vegan chorizo! It’s:
Savory
Smoky
Spicy
Satisfying
& SO versatile!
Serve it in tacos, breakfast burritos, chilaquiles, burrito bowls, or vegan paella. The possibilities are endless!
More Flavorful Tofu Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Vegan Chorizo
Ingredients
- 14 ounces extra-firm tofu (organic, non-GMO when possible)
- 4 tsp chili powder (or store-bought)
- 1 Tbsp smoked paprika
- 1/8 tsp cayenne pepper
- 1/8 tsp ground cumin
- 2 Tbsp tamari (or soy sauce if not gluten-free)
- 4 tsp apple cider vinegar
- 2 tsp maple syrup
- 1 Tbsp ketchup
- 2 Tbsp avocado oil, for cooking (if oil-free, omit, but it will be drier)
Instructions
- Drain tofu. With clean hands or a fork, roughly crumble the tofu in a medium mixing bowl. Aim for pieces about 1/4 – 1/2 inch in size.
- Add the chili powder, smoked paprika, cayenne, and cumin and carefully toss to evenly coat the tofu with the spices. Add the tamari, vinegar, maple syrup, and ketchup and toss one more time.
- Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add 1 Tbsp (15 ml) avocado oil and place half of your tofu mixture into the skillet (amounts as original recipe is written // adjust if altering batch size). Distribute the tofu mixture evenly over the pan so it’s in one thin layer. Cook for 3-4 minutes, undisturbed. It should be sizzling and popping slightly — if it’s not, turn up the heat a bit.
- Once the tofu is nicely browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Break up the tofu mixture slightly and toss to evenly brown all sides — about 2 minutes.
- Place in a dish, set aside, and repeat with remaining oil and tofu mixture.
- Best when fresh. Perfect for adding to bowls, burritos, tacos, or vegan paella. Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month. If you prefer sausage “patties” you can scoop the tofu before cooking and press into 2-inch rounds and freeze to cook later.
Video
Notes
*Inspired by El Burrito Soyrizo.
Elizabeth says
I made a vegetarian meal of this. Vegan chorizo was easy to make and delicious over big salad with avocado lime 🍋🟩 ranch dressing, and Trader Joe’s toasted half GF English muffin with butter. I mixed the spices in one container and the sauce in another days before. With this advance prep it came together remarkably fast.
Sounds delicious! Thanks so much for sharing, Elizabeth!
Meshadae Nesmith says
This recipe is so amazing. Tasty and picky husband approved.
Yay! Thank you for sharing, Meshadee! xo
April says
I would strongly encourage you to think about using TVP. I use Anthony’s organic and I cannot believe how much better I have been getting “crumble” plus there is less fat in TVP for those watching weight or who do not like tofu.
Alyssa says
I think this may have taken even a little less time to make than the recipe stated; it was so easy, so flavorful, and added a nice texture to the dish I added it to (the vegan paella recipe)! And all with ingredients that are regularly on hand in the kitchen. Will definitely make again sometime!
Whoop! We’re so glad you enjoyed the recipe, Alyssa. Thank you for sharing your experience! xo
Gerry D says
First, I want to say thank you for making vegan cooking so much easier! I have recently switched to a plant based diet and your recipes always turn out well for me.
I will be making this and I was wondering about using chipotles in adobo insteaod the chili powder, paprika, and cayenne. What are you thoughts on this? How much do you think I should use? I have an open can in the fridge that I want to use up. Thanks.
We’re so glad our recipes have been helpful, Gerry! Hmm, that could work, though the flavor may be a bit different and it many not crisp up as well because of the increased moisture. The sauce is what’s smoky, so you would probably just want 1 pepper and then maybe 1-2 Tbsp sauce. Something else that might interest you too – when we have a partially used can of chipotles in adobo, we like to freeze them in an ice cube tray and then transfer to a sealed container. They will then keep for months and can be used in various recipes!
Karen says
I grew up eating traditional Mexican chorizo in Mexico when I was smaller, but I’m trying to eat healthier and let me tell you….. This was amazing! I was surprised how good of a substitution it is. I can still enjoy the flavors of chorizo without having to intake all that grease and calories regular chorizo has. 10 out of 10!
Whoop! We’re so glad you enjoyed this version, Karen. Thank you for the lovely review! xo
Cindy says
This turns out to be nicely seasoned tofu but doesn’t really resemble chorizo sausage. I stirred some canola oil in after cooking it and that was better.
Thanks for the feedback, Cindy. It is less rich than classic chorizo, so we can see why canola oil might have made it closer to what you were looking for.
Liz says
Hi I would love to make this ahead in larger batches for meals in a rotation does this freeze well? If so can i throw into the microwave to heat up or best to heat back up in the fry pan? Looks like an awesome recipe.
Thanks Liz :))
Hi Liz, if you cook it before freezing we think it would heat up well in the microwave or on the stovetop. It might be more soggy if microwaved, but probably still tasty!
Sara says
Could I try this with firm tofu rather than extra firm and do you get all the liquid out first before crumbling?
Hi Sara, extra tofu works best in this recipe. You could use firm tofu if you press out the excess moisture! Hope this helps!
Marie-Pierre says
Just AMAZING!!! It’s also a simple and easy recipe, perfect to do with the kids!
We’re so glad you enjoy it! Thank you for sharing! xo
Anna Wassom says
We have a soy allergy in our home. Can this recipe be made with kidney beans or quinoa? If so, are there ratio recommendations?
Thank you!
Hi Anna, a combination of the two might be nice! We’d say ~1 1/2 cups total.
Kerri says
Hi guys – would this work being moulded into a sausage shape and then sliced and fried or would it not hold up to that?
Hi Kerri, perhaps if you added a binder? But otherwise we think it would fall apart.
Donna says
This is so delicious–I used it in tacos topped with some avocado. I will be making a new batch soon.Thank you for the best vegan recipes!
We’re so glad you enjoyed it, Donna! Thank you for the lovely review! xo
Joe says
Wow pleasantly surprised how good this is! Made this for my vegan friend today after having real chorizo yesterday and it’s so similar! I added a bit more cumin and and salt/pepper to taste. Little red pepper flakes with the oil and this is great!
Yay! So glad this tasted like the real thing. Thanks for the great review, Joe!
Alex says
I made this right after making your Crispy Baked Tofu with Italian Herbs, however, I baked (instead of fried) this Easy Vegan Chorizo in the exact same manner as the Italian Herb Tofu and it turned out excellent. The texture and flavour is really great for both recipes and I’m so glad I gave them both a try.
Ooo, love that idea! Thanks so much for the lovely review and for sharing your modifications, Alex!
Brandon says
This was delicious. I agree with ithers that this id better than the real thing. Only thing i changed was I used Chipotle powder instead of cayenne. I served thisbon corn tortilla with lime, romaine lettuce, onion and cilantro. Will definitely use again. Will probably add rice ar something to offset some of the heat.
Amazing! We’re so glad you enjoyed it, Brandon! Thank you for sharing!
Megan says
Delicious, great flavor and an excellent way to wake up my usual tofu scramble, thank you!
Woohoo! Thanks for sharing, Megan!
Amy Gerber says
Would this hold up if in fried and crumbled it, then used in soup?
Hi Amy! We do think the texture might change and get a bit soggy… maybe if you added it at the end? Let us know how it goes if you give it a try!
Heather says
I haven’t had chorizo in forever and would LOVE to recreate. BUT I don’t eat any soy and am hoping there is another ingredient you could recommend to use in place of the tofu. Thank you for your help! I hope I can make this work!
Hi Heather, we think it would be delicious with lentils or pinto beans. You could pulse them in the food processor for a smoother texture. Let us know if you try it!
Chaitali says
I’ve made this a couple times now and really love it. The only modifications I made were to add some garlic powder with the spices and add more cumin.
Yay! Thanks for the great review, Chaitali. So glad you enjoy the chorizo!
Raven says
Can the tofu be baked in the oven or does it need to be cooked on the stove? Thanks for the recipe!
Hi Raven! We haven’t tried baking the tofu for this recipe, but it might work. We prefer it in the pan because it gets extra crispy and caramelized, but let us know how it goes if you give baking a try!
Alma says
Oh, yay! Good to know! Thx MB!
Matt says
We really struggle with tofu in our house. We never get it to the same sort of standard as you might find in a restaurant so as a result we don’t often use it.
We made this tonight and it was sensational!
The flavours were excellent and it smelled delicious as it was being cooked.
We had it in pretty simple tacos and can’t wait to finish off the leftovers tonight.
Woohoo! We’re so glad to hear it was a hit, Matt! Thank you so much for sharing! xo
Cami says
Can I use something instead of ketchup? Maybe barbeque sauce?
BBQ sauce might work! Or tomato paste + vinegar + maple!
dee says
I would love to try this recipe but can’t have soy products. Can I Substitute with Burmese tofu?
Hi Dee! We haven’t tried this recipe with Burmese tofu but we think it should work. Let us know how it goes if you give it a try!
Abigail Jacob says
Spiciness not slickness
Abigail Jacob says
I’ve made this twice now and love it so much!! My daughter who is very fussy loves it as well so that’s a bonus! The slickness is perfect. Next time I make it I will leave slightly bigger chunks. Always can rely on minimalist baker for great recipes. Thank you thank you!
Woohoo! Love to hear this. Thanks so much for the lovely review, Abigail!
Al says
All I can say is…. thank you so much for this recipe!! It tasted exactly like the real thing, a wonderful and delicious recipe which I will be certain to make again. Surprisingly easy and quick to make. I used smoked tofu and added my own twist to shape into actual sausages (using psyllium husk as the binder) in the mixture, and baked in the oven for around 25 minutes. It held together well and sliced, and tasted like chorizo. Superb!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Al!
Stephanie Marie Ziara says
This looks so good but I don’t eat tofu. Is there any other option I can use? What about lentils or another type of bean?
Hi Stephanie, we’d suggest tempeh, lentils, or pinto beans. You could pulse in the food processor for a smoother texture.
Kate says
Absolutely loved this. So easy to make and was delicious with your vegan paella. I’ll be making this again and again and including it in as many dishes as possible.
Yay! Yes – SO versatile! Thank you for sharing, Kate! xoxo
Christina Hall says
Made this and added it to the buritto from your cookbook, it Was amazing
Yum, that sounds like a delicious combo! Thank you for sharing, Christina! xo
El says
This was delicious! I omitted the maple syrup as I dislike sweets and I wanted it to be spicy. Honestly it is the best vegan chorizo alternative I have tried and it’s lovely to avoid all the additives found in super market bought stuff.
El says
Ops, forgot to rate it!!
Thanks so much! We so appreciate the stars!
Woohoo! Thanks for the lovely review and for sharing your modifications, El! So glad you enjoyed!
Laurie says
I made this last night with corn tortillas, black beans, rice and a mango salsa. It was delicious! It came together very easily too, with all the ingredients on hand. I used ‘medium’ tofu, so it was a little wet. Next time I will use extra firm as the recipe calls for. Everyone liked it a lot! Thank you.
Woohoo! Thanks so much for the lovely review and for sharing your modifications, Laurie. Love the serving combinations!
Kathy Scritchfield says
It’s not bad but didn’t taste like traditional chorizo.
Thanks for sharing your experience, Kathy!
JoAnne says
I had saved this recipe and was eager to try it. Today I finally used all the flavors in a steamed vegetable / black bean dish.
WOWZER, this is simply an AMAZING flavor sensation. I have little taste and hunger after a brain injury and my brain was able to experience this incredible combination of flavors.
THANK YOU for sharing your Picasso on a plate with us.
Aw, we’re so glad you were able to taste and enjoy it, JoAnne! Thank you so much for the lovely review! xoxo
DJ says
I have made this many times now, so yeah, I love it! Leaving it in the pan “undisturbed” does make a difference, not only to the texture, but to the taste too.
Woohoo! Thanks for sharing your experience, DJ! xo
Shelley says
Can i omit the vinegar?
Hi Shelley, the vinegar adds a nice balance for the sweetness and heat here, but you can certainly try it. Let us know how it goes!
Sally says
I am now ADDICTED to this! I have to keep making batches of it to keep in the fridge and add to everything! The best use for tofu I have ever found! This week I’ve had it in a hummus salad pitta, in an omelette, on a butter bean and roasted veg salad, and with egg fried rice. And I’m posting this comment whilst getting another batch going! I use a smoked tofu for extra flavour. Thank you for this recipe!!
Wow, love all those serving ideas, Sally! Thank you so much for the lovely review and for sharing your modification! xo
Mo says
Whoa, mama! I was skeptical about this but it was very tasty. I used it for stuffed poblano peppers (with quinoa, black beans, and cheese)! I’m putting this in the rotation!
Thanks so much for the lovely review, Mo. We are so glad you enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Mo says
Adding stars- it was fantastic!
Wonderful! Thanks, Mo! And thank you for your suggestion in the other comment. We’ll look into it.
Rebeca says
My husband love chorizo, but Im trying to help him making better choices so I introduced him to soyrizo… I just eat it once in a while…. But I decides to try this today and it was DELICIOUS…. My hubby said “ we don’t have tu buy soyrizo anymore”. And I really enjoy it. We use it with scramble eggs on Siete tortillas. This is a keeper. Thank you Dana!!
Woohoo! We’re so glad you both enjoyed this recipe, Rebeca. Thank you so much for sharing! xo
Kate says
This honestly tastes just like chorizo. I even had my boyfriend try it who.os completely against all things vegan and he was super surprised and said it tasted just like chorizo too! By far the best tofu recipe I have tried. I served it on a corn tortilla with freshly diced onion and cilantro and black beans – delish! This will definitely be a part of my go-to recipe rotation.
Woohoo! We’re so glad you both enjoyed it, Kate. Thank you for sharing! xo
Connor says
This is my new favourite recipe. I have made it at least 10 times since it came out!! I usually leave out the maple syrup because I like it to be a bit more spicy and less sweet. I’ve used it in breakfast burrito wraps, in burrito bowls, and tonight I’m going to throw it on a pizza! Thanks for such an awesome recipe!
Amazing! We’re so glad you enjoy it, Connor! Thanks so much for sharing! xo
Monica says
I used this recipe for a last minute meal for visiting family. It was great. I added frozen corn when I was cooking it. And served it on top of arugula and topped it with avocado. I always know your recipes will be great so I don’t worry about making them for the first time for guests. Thanks!
Amazing! We’re so glad you enjoy our recipes, Monica. Thank you so much for sharing! xo
Kathy says
This is one of my new favorite recipes!! So good and so easy. I have been making it and sticking it in the fridge to have on hand for burrito bowls, tacos, etc. Highly recommend making this! Have already made it 5 or 6 times now. Thanks for the great recipe!
Yay! We’re so glad you enjoy it, Kathy. Thanks so much for sharing! xo
Emily says
Just made this to go with the new paella recipe. SO GOOD! I’ll be making this for burritos and other recipes, too.
Thanks for the kind review on the chorizo, Emily! Let us know how else you end up using it! xo
Heather says
So good! I’ve always loved soyrizo but I prefer to make things from scratch. Store-bought can be a little spicy sometimes so I love being able to adjust the spice to my liking. This recipe makes a lot so I’ll have to get creative with it. However, this morning it was the star of my breakfast bowl with steamed spinach, roasted root veggies, scrambled eggs, vegan sour cream, sauteed mushrooms, and fresh cilantro.
We’re so glad you enjoy it, Heather! That breakfast bowl sounds so good! Thank you for sharing! xo
Lorien says
I was so excited to try this but needed to find something other than tofu (it’s not good for me). I had an idea to just use riced cauliflower but after squeezing out the water it was only around 4 ounces 😆. I added in a grated carrot and half a large grated beet, all the spices and flavorings from your recipe and cooked it. It’s so good I can’t wait for dinner to stuff it in a couple taco shells with some avocado and fresh red pepper. Such great flavor!
Love the creativity, Lorien! We’re so glad it turned out so well. Thank you for sharing! xo
Leanne says
This was delicious. I added a few cloves of garlic finely chopped because well it’s not good if there’s no garlic. Goes well with everything, will definitely make it again.
Great!! Thank you for sharing, Leanne! xo
leah says
Great recipe! I doubled the flavoring because I like things reaaallly flavorful and I added a bit of fennel seed for that sausagey spice (not meat taste, yuck. just the spices). So dang good! ill definitely be making it again soon.
Great! Thank you for sharing, Leah! xo
Val says
Very tasty and easy to prepare. I made a batch last night and used it in tacos with sliced avocado, mango salsa from the weekend, cilantro and a spoonful of yogurt. This morning I reheated some and scrambled eggs around it. There will not be enough to freeze! (PS shred the tofu quite small and brown till crispy, you won’t even know you’re eating tofu.)
Woohoo! We’re so glad you enjoy it, Val. Thank you for sharing! xo
Maria says
So excited to try this tonight! Can I freeze leftovers and will it reheat well?
Yes and yes!
lynne says
I just finished this and had to comment…. it is absolutely delicious!!!
Woohoo! Thank you for sharing, Lynne! xo
Nicole says
This was delicious! I found the flavor kind of subtle, but I think it’s mostly because we had the “chorizo” in breakfast tacos alongside the bbq roasted sweet potatoes, which are super flavorful and hard to compete with. I’ll definitely make this again, and may try increasing some of the flavor components. Thanks for another amazing recipe!
Lovely! Thank you for sharing, Nicole! xo
Michele says
I don’t own any cast iron and I’m thinking of getting a skillet and Dutch Oven. My question is do you find them good? And would it be your preferred cookware?
Hi Michele, yes! We love our cast iron skillets and Dutch oven. For a Dutch oven, we prefer enameled cast iron. You can find our product recommendations here.
Rachel Grubbs says
I love making dishes like this that are inspired by others but involve my own creativity and tastes! I’m personally not a fan of tofu so I think I’ll try it with Tempeh or TVP 🙂
Let us know how it goes!
Jayne says
Is there anything I can substitute for the tofu?
Hi Jayne, perhaps tempeh, lentils, or pinto beans. You could pulse in the food processor for a smoother texture. Let us know if you try it!
Hansa says
This looks absolutely brilliant, Dana! Sadly, I am allergic to soy. Do you have a suggestion for a tofu substitute? We love so many of your recipes. Easily 90% of what we make has come from you. Many thanks for all you do!
Hi Hansa, we think it would be delicious with lentils or pinto beans. You could pulse them in the food processor for a smoother texture. Let us know if you try it!
Chris says
Absolutely going to try this because we love your recipes guys (thank you) and must give a tip in return about a similar vegan find! Smoked tofu marinated in 1tbsp chilli paste, 1tbsp olive oil, 1tbsp cornflour and a tsp tomato purée brings those same chorizo flavours! Really lovely and anticipating this will be similar – can’t wait to try!
Amazing! Thanks for sharing, Chris!
Nancy Tessier says
I don’t anticipate having this posted but am hoping someone will see this and let me know how to fix the situation I’m having with the Fan Favorites eBook. I signed up, and received the Fan Favorites eBook. The text is white on a white background. I included a screen capture of it on your Facebook page. The pictures look amazing; the only way I can get the text is to copy it blind and post it on a text file. Please tell me how to fix this. I’m on a 2020 MacBook Pro. Thanks
Hi Nancy, sorry to hear it’s giving you trouble! Have you tried using a different browser? You can find additional troubleshooting tips here. Let us know if you’re still running into issues after trying those tips.
Susan Ottwell says
This is a very flexible recipe. Try it with sprouted lentils instead of tofu. It’s also very good with Indian tandoori spices in place of the Spanish and Mexican spices.
Great ideas, Susan! Thanks for sharing!
Sarah says
Hi this looks amazing! Could tempeh be used instead of the tofu?
Hi Sarah, another reader did so with success. Let us know if you try it!
Bri says
This looks great! I’m wondering if it can be frozen?
Yes! Hope you love it =)
Sarah says
Excellent! I did not have tofu so used Tempeh instead. I ground it up in my food processor and then followed the directions accordingly. I also add chopped red cabbage and green pepper. Topped it with fresh sprouts, kale, and lime juice. So good! Thanks again, Dana! I always look forward to seeing and trying your posts.
How lovely! Thank you so much for sharing, Sarah! xoxo