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:
& SO versatile!
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
- 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)
- 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.
*Inspired by El Burrito Soyrizo.