Return to top
featured in… The Huffington Post CookingLight Reader's Digest Women's Health BuzzFeed Glamour Whole Foods Oprah Winfrey Network CNN Food Network Healthline Shape

Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

Vegan Chorizo Recipe (Homemade, Easy)

This post may contain affiliate links. Please read my disclosure.
Share This:

This vegan chorizo is the best! Super flavorful and full of protein, this easy recipe is a great way to make traditional plant-based chorizo. Made with crumbled firm tofu, tomato paste, paprika, and chili powder, you will love this chorizo sausage that is perfect for taco night, breakfast burritos, burrito bowls, and so much more!

finished vegan chorizo in a skillet

A great addition to any weekly rotation, this vegan chorizo recipe is one for the books. Tender, zesty, and filled with warm spices, this spicy “sausage” is loaded with yummy flavors and is the perfect way to squeeze in a plant-based meal.

The main ingredients to this recipe are pretty basic and straightforward! I like to make this chorizo for weekly meal prep because the leftovers are so yummy the next day. Whether I’m making this Mexican chorizo for vegan breakfast tacos, taco salad, or even potato tacos, the good things about this recipe are that it is quick, simple, and delicious.

There are all kinds of different ways to eat this spicy vegan chorizo – just make sure you enjoy it! This tofu recipe is cooked to perfection and is way better than Trader Joe’s soy chorizo. You’ll love this recipe because it is loaded with all the flavors you enjoy about Mexican cuisine because it tastes like the real thing, but is way healthier and totally plant-based.

Why You’ll Love This Recipe

  • Vegan & Gluten-Free: You’ll love being able to enjoy your favorite Mexican lunches or dinners with this vegan chorizo. Perfect for meatless taco nights!
  • Versatile: You can use this Mexican chorizo for all kinds of recipes and meals such as soups, burritos, or even taco boats.
  • Easy to Make: Seriously, this recipe is fool-proof and comes together within minutes! One thing I love about this vegan recipe is that it is just so simple.
  • Healthy: Traditional chorizo is made with red meat like ground pork, which isn’t the healthiest thing to have on a regular basis. This spicy vegan chorizo is made with plant based ingredients that are much more heart healthy but equally delicious!
  • Hearty: This chorizo is guaranteed to fill you up and keep you satisfied!! It’s tasty and so hearty that even meat eaters will love it!

How to Make the Best Vegan Chorizo

Ingredients and Notes

This chorizo recipe calls for just a basic ingredients list that can easily be found at your local grocery store or online! Many of the ingredients you may already have at home because they are pantry staples!

ingredients for vegan chorizo

Tofu: This soy product is the key ingredient to this recipe. You will need 16 ounces of extra firm tofu – make sure you drain it properly before cooking and press it, so it doesn’t have too much excess water.

Oil: We used olive oil for this recipe, but you can use any type of neutral vegetable oil like coconut oil.

Tomato Paste: This ingredient can be found at most local grocery stores in the canned food section. The tomato paste in this recipe gives the chorizo its rich and tangy flavors.

Nuts: Either pecans or walnuts will work for this vegan chorizo.

Vinegar: White vinegar is the perfect addition to this recipe because of it offers savory flavors for the chorizo.

Spices: For this recipe, you will need a variety of spices such as chili powder, smoked paprika, dried oregano, garlic powder, onion powder, ground cumin, ancho chili powder, cayenne pepper (optional), and chili flakes (optional). You’ll also want to use salt and black pepper to taste. You can adjust these seasonings to your preference if you like mild or medium heat.

Step by Step Instructions

Read the recipe card for the full details for this easy recipe.

Dry the Tofu: First, wipe the excess water from the tofu. You may want to also press your tofu to remove any additional water.

Chop Tofu: Next, chop the tofu into crumbles and place them in a medium or large bowl.

crumbled tofu in a bowl

Chop the Nuts: Place the nuts in a food processor and chop until they are like a “meat-like” consistency.

Add Spices: After that, add all the spices, oil, vinegar, chopped nuts, and tomato paste to the tofu crumbles. Stir.

spices and tomato paste added to tofu

Heat Skillet: Next, sautè the vegan chorizo in a large skillet over medium heat to medium-high heat, until golden brown and all the water has evaporated, five to seven minutes.

finished vegan chorizo in a skillet - closeup

Recipe FAQs

What is vegan chorizo made of?

Vegan chorizo can be made of a variety of things! Mainly, vegan chorizo is made from soy products like tofu, tempeh, etc., but you could even use coarse chunks of garbanzo beans.

Is vegan chorizo healthy?

Absolutely! It’s made with heart healthy plant protein (instead of red meat), is low in calories, high in protein, and isn’t made with any artificial preservatives, sweeteners or additives like store bought vegan chorizo often is.

How long does plant based chorizo last?

This chorizo will last in the refrigerator in an airtight container for up to seven days.

What can replace chorizo?

Chickpeas and other vegetable proteins such as nuts, tempeh, seitan, jackfruit, etc.

Serving Suggestions

As Taco Filling: Make vegan chorizo tacos by taking warm corn tortillas or flour tortillas, topping them with a healthy helping of this spicy chorizo, and then adding your favorite fresh ingredients like fresh cilantro, salsa, guacamole, vegan sour cream, diced tomato, lime wedges, and white onion.

For Fajitas: Saute up some veggies, warm some tortillas, and serve this chorizo as a filling for your fajitas with some mango salsa and vegan shredded cheese!

For Breakfast: Serve this delicious chorizo as a side with your scrambled eggs and toast in the morning!

finished vegan chorizo in a soft taco shell with lime

Recipe Variations

Add Veggies: Feel free to add some veggies to this vegan chorizo to turn it into a stir-fry. You could add broccoli, red onion, red bell pepper, green bell peppers, squash, kale, and so much more. Want some additional protein? Add some black beans or garbanzo beans!

Deeper Flavor: To enhance the flavors of this recipe, feel free to add more heat! Dried ancho chiles, crushed red pepper flakes, hot sauce, or chipotle chili powder would all work great in this recipe.

Substitute: If you do not have white vinegar, then you may substitute with apple cider vinegar.

For Kids: Just reduce the amount of overall spices in the recipe, and omit any “hot” spices. With those changes, kids will gobble this up!

Expert Tips for Vegan Chorizo

  • Store the leftovers in an airtight container. You will love how the flavors mend together after this vegan chorizo has been sitting in the refrigerator.
  • To make this less spicy, just reduce the amount of chili powder in this recipe. To increase the spice, add cayenne pepper or red chili flakes.
  • Make sure to remove the excess water from the tofu with a clean tea cloth. You may also want to press your tofu before crumbling it up.
  • Feel free to lightly chop the tofu in a food processor to save time.
  • You want the crumbled tofu to get mostly dehydrated while cooking in the pan, so feel free to cook on low heat, stirring every couple of minutes, until the water from the tofu has evaporated.
finished vegan chorizo in a soft taco shell with lime

More Easy Vegan Recipes!

If you have tried this Vegan Chorizo Recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! Then, FOLLOW ME on FACEBOOKTWITTERINSTAGRAM, and PINTEREST to see more delicious, healthy, family-friendly food!

finished vegan chorizo in a skillet
Print Recipe
5 from 5 votes

Vegan Chorizo

This vegan chorizo is the best! Super flavorful and full of protein, this easy recipe is a great way to make traditional plant-based chorizo. Made with crumbled firm tofu, tomato paste, paprika, and chili powder, you will love this chorizo sausage that is perfect for taco night, breakfast burritos, burrito bowls, and so much more!
Prep Time20 mins
Cook Time7 mins
Total Time27 mins
Course: Main Course
Cuisine: American, Mexican, Spanish, Vegan
Servings: 8 servings
Calories: 132kcal
Author: Anjali Shah

Ingredients

Instructions

  • Release excess water off the tofu with a clean tea cloth and press the tofu to remove any remaining water.
  • Next, chop tofu into crumbles and place them in a medium bowl. Place the nuts in a food processor and chop until they are like a "meat-like" consistency.
  • Add all the spices, olive oil, vinegar, nuts, and tomato paste to the tofu. Stir to toss.
  • Sautè the mixture in a large skillet until golden. This will take five to seven minutes and the result will be a delicious spiced vegan chorizo.
  • Keep this chorizo in the refrigerator for up to seven days.

Notes

Expert Tips for Vegan Chorizo
  • Store the leftovers in an airtight container. You will love how the flavors mend together after this vegan chorizo has been sitting in the refrigerator.
  • To make this less spicy, just reduce the amount of chili powder in this recipe. To increase the spice, add cayenne pepper or red chili flakes.
  • Make sure to remove the excess water from the tofu with a clean tea cloth. You may also want to press your tofu before crumbling it up.
  • Feel free to lightly chop the tofu in a food processor to save time.
  • You want the crumbled tofu to get mostly dehydrated while cooking in the pan, so feel free to cook on low heat, stirring every couple of minutes, until the water from the tofu has evaporated.
  • Note: 1 serving is 1/2 cup

Nutrition

Serving: 0.5cup | Calories: 132kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 191mg | Potassium: 101mg | Fiber: 2g | Sugar: 1g

Posted In…

Mexican Recipes ·

Mexican flavors are perfect for easy one-pot, kid-friendly dishes like my cheesy quinoa and black bean casserole. With smart swaps, you can create a healthy version of a Mexican favorite: “guacamole” with about half the calories and 3x the protein!

Like Chipotle? You’ll love my ultimate sofritas and burrito bowls! These recipes are so easy to remix to add your own style (or use up some leftovers).

Subscribe to newsletter

Copyright 2021 The Picky Eater. All rights reserved.