Easy Vegan Chorizo

Jump to Recipe
Bowl of crispy vegan chorizo sausage sprinkled with fresh cilantro

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!

Tamari, smoked paprika, cumin, cayenne, apple cider vinegar, avocado oil, ketchup, maple syrup, and tofu

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.

Crumbled tofu topped with cumin, cayenne, and smoked paprika

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.

Crumbled tofu mixed with seasonings

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.

Cooking vegan chorizo sausage in a skillet

We hope you LOVE this vegan chorizo! It’s:

& SO versatile!

Serve it in tacos, breakfast burritos, chilaquiles, burrito bowls, or vegan paella. The possibilities are endless!

Cooked vegan chorizo in a skillet

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!

Bowl of crispy vegan chorizo made with tofu

Easy Vegan Chorizo

Smoky vegan chorizo that tastes even better than the real thing! Plant-based, gluten-free, and perfect for bowls, burritos, and beyond. Just 10 ingredients, 1 bowl, and 30 minutes required!
Author Minimalist Baker
Bowl of vegan chorizo
4.89 from 34 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 (Servings)
Course Side
Cuisine Gluten-Free, Mexican-Inspired, Spanish-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3 Days


  • 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.
  • 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.



*Nutrition information is a rough estimate.
*Inspired by El Burrito Soyrizo.

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 181 Carbohydrates: 6.5 g Protein: 12.7 g Fat: 13.2 g Saturated Fat: 1.9 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 619 mg Potassium: 242 mg Fiber: 1.5 g Sugar: 4 g Vitamin A: 1433 IU Vitamin C: 0 mg Calcium: 336 mg Iron: 3.1 mg

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:

  1. 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.

  2. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Whoop! We’re so glad you enjoyed the recipe, Alyssa. Thank you for sharing your experience! xo

  3. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  4. 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!

  5. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  6. 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 :))

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sara, extra tofu works best in this recipe. You could use firm tofu if you press out the excess moisture! Hope this helps!

  7. 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!

  8. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kerri, perhaps if you added a binder? But otherwise we think it would fall apart.

  9. 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!

    • 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!

  10. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, love that idea! Thanks so much for the lovely review and for sharing your modifications, Alex!

  11. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  12. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  13. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  14. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  15. 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!

    • 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!

  16. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Stephanie, we’d suggest tempeh, lentils, or pinto beans. You could pulse in the food processor for a smoother texture.

  17. 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.

  18. 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.

  19. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the lovely review and for sharing your modifications, Laurie. Love the serving combinations!

  20. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you were able to taste and enjoy it, JoAnne! Thank you so much for the lovely review! xoxo

  21. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  22. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow, love all those serving ideas, Sally! Thank you so much for the lovely review and for sharing your modification! xo

  23. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  24. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  25. 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!

  26. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoy our recipes, Monica. Thank you so much for sharing! xo

  27. 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!

  28. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks for the kind review on the chorizo, Emily! Let us know how else you end up using it! xo

  29. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Heather! That breakfast bowl sounds so good! Thank you for sharing! xo

  30. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love the creativity, Lorien! We’re so glad it turned out so well. Thank you for sharing! xo

  31. 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.

  32. 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.

  33. 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.)

  34. 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!

  35. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  36. 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 🙂

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  37. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  38. 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!

  39. 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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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.

  40. 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.

  41. 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.