Easy Vegan Chorizo

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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:

Savory
Smoky
Spicy
Satisfying
& 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
Print
Bowl of vegan chorizo
4.87 from 23 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

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

*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

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Reader Interactions

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  1. 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.

  2. 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.

  3. 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.

    • Support @ Minimalist Baker says

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

  4. 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.

    • Support @ 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

  5. 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.

    • Support @ 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!

  6. 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!!

    • Support @ Minimalist Baker says

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

  7. 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!

    • Support @ 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

  8. 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!!

    • Support @ 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.

  9. 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!

  10. 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!

    • Support @ Minimalist Baker says

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

  11. 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!

  12. 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.

    • Support @ Minimalist Baker says

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

  13. 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.

    • Support @ Minimalist Baker says

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

  14. 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!

    • Support @ Minimalist Baker says

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

  15. 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.

  16. 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.

  17. 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.)

  18. 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!

  19. 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?

    • Support @ 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.

  20. 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 🙂

    • Support @ 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!

  21. 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!

    • Support @ 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!

  22. 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!

  23. 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

    • Support @ 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.

  24. 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.

  25. 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.