Vegan Soy Chorizo, aka Soyrizo, is quick and easy to make, spicy, meaty, and delicious!  This homemade soyrizo recipe uses TVP (textured vegetable protein) and the perfect blend of spices to make vegan soyrizo in minutes.

A top view of a red skillet filled with vegan soy chorizo made from TVP.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Save Recipe

Why you’ll love this recipe

  • You can adjust the level of spiciness. – Some varieties are just too hot!
  • Make it with less oil and reduce the fat content. – Trader Joe’s soy chorizo has 50 gm fat in 1 package, and it’s kind of greasy.
  • Homemade soy chorizo has no artificial coloring or preservatives!
  • It saves you a ton of money!  It’s about 1/2 the cost to make your own!
  • No need to refrigerate the ingredients to make it. – Works great for camping!
  • Made from simple ingredients you may already have in your pantry.

Yum!!! I have made this recipe several times. I love it’s versatility! It is super easy, quick and tasty! I made a big batch of tofu scramble and add an equal amount of the soyrizo, put it in the fridge for quick and easy breakfast burritos or breakfast tacos.
Good job!

—Collette

What is soy chorizo?

Soy chorizo is a spicy meat substitute made from soy protein or TVP.  It makes a great meat alternative for tacos, soups, chili, or any spicy Mexican-style dish.

Homemade Soyrizo cooking in a red iron skillet.

Ingredients and substitutions

  • TVP – (Textured Vegetable Protein) You can also swap this for tofu if you don’t have TVP. If you do this, be sure to follow the tofu instructions below.)
  • Boiling Water – to make the broth to rehydrate the TVP
  • Cooking Oil – You can use any neutral-flavored cooking oil that you wish.
  • Bragg’s Liquid Aminos – or soy sauce. Use liquid Aminos or Tamari if you want it to be gluten-free. This gives the TVP a beefy flavor.
  • Paprika – for color and flavor.
  • Vinegar – for a little tang to the soyrizo.
  • Sea Salt – for flavor.
  • Chili Powder – you can also use taco seasoning if you don’t have chili powder and omit the salt. You can also add a little garlic powder, oregano, and/or cumin for more flavor, if you wish.
  • Cayenne Pepper – to make it spicy. You can also use red chili flakes if you don’t have cayenne.

What is TVP?

TVP stands for textured vegetable protein. It is essentially dehydrated soy flour.  It soaks up the flavor of anything that you rehydrate it with, and then can be used as you would any meat substitute.  You can find it at most health food stores in the bulk section or in the Bob’s Red Mill section of many grocery stores.  I even find variations of it at local Mexican and Indian markets.  If you want to learn more, check out my full guide to cooking with TVP. You can also use Bulter fine soy crumbs, which are made with whole soy instead of defatted soy flour.

How to make vegan soyrizo from TVP

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

Step 1 – Start by making a broth in a mixing bowl by adding boiling water, oil, soy sauce, vinegar, paprika, salt, chili powder, and cayenne.

Step 2 – Pour in the dry TVP, stir, and let it soak up the liquid for about 5 minutes.

A collage of three pictures showing the process of making a spicy broth and rehydrating the TVP in it to make Soyrizo.

Step 3 – Put some oil in a skillet and pour in the soaked TVP along with any extra broth that has not yet soaked in.

Step 4 – Fry the soyrizo over medium heat for about 5 minutes, until heated through and any excess broth has evaporated. Serve as you would soyrizo in any of your favorite recipes!

Soyrizo made with tofu

  1. Press the tofu to remove excess liquid, then crumble it into small pieces. (Pre-freezing your tofu will help you get more water out of it.
  2. Make the broth as you would for the TVP, but reduce the water to 1/4 cup instead of 3/4 cup.
  3. Marinate the tofu in the broth for about 15 minutes.
  4. Then fry for about 5-7 minutes until the liquid has evaporated and it starts to brown slightly.

Pro Tips

  • Reduce or increase cayenne to adjust the level of spiciness.
  • Use Bragg’s or Tamari if you need it to be gluten-free.
  • You can also use Butler soy crumbles or any other dehydrated soy product instead of TVP.
Vegan tacos made with homemade soy chorizo.

Serving suggestions

Soy chorizo is great to just fry up and use as spicy “meat” in tacos, loaded vegan nachos, breakfast burritos, chili, or soups.

One of our favorite things to make with it is soy chorizo dip!  Whip up this dip in minutes for your next party!  It will be a hit for sure!

A corn chip being dipped in a bowl of Soyrizo dip.
Soyrizo dip!

Storage and reheating

Refrigerate: Leftover vegan chorizo will keep well in the fridge for 3 – 5 days in an airtight container.

Freeze: It freezes well, too, and can be stored in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Reheat the soy chorizo in the microwave for about 3 minutes or add a few tablespoons of water and reheat it in a saucepan on the stovetop.

More meaty vegan recipes

Vegan soyrizo recipe

Homemade vegan Soyrizo in a red iron skillet being stirred with a spatula.
Diet
Gluten Free Icon
High Protein Icon
Nut Free Icon
Vegan Icon
5 from 4 rating

Soy Chorizo

Yield: 4
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Monica Davis
A homemade vegan soyrizo aka soy chorizo made quick and easy with TVP and spices.
Print Leave a Review Pin Recipe

Ingredients

For the broth

  • 3/4 cup boiling water
  • 1 tablespoon oil, any neutral flavored oil will work or omit completely for reduced fat
  • 1 tablespoon Bragg’s Liquid Aminos
  • 1 tablespoon paprika
  • 1 teaspoon vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper, or more for extra spicy

For the “meat”

  • 1 1/3 cup TVP, or any dehydrated soy protein o
  • 1 tablespoon oil, for frying the soyrizo

Instructions
 

Make the broth

  • Add boiling water, oil, soy sauce, vinegar, paprika, salt, chili powder, and cayenne to a mixing bowl.

Make the “meat”

  • Pour the dry TVP into the broth, stir, and let it soak up the liquid for about 5 minutes.
  • Put some oil in the bottom of a skillet and pour in the soaked TVP along with any extra broth that has not yet soaked in.
  • Fry the soyrizo over medium heat for about 5 minutes, until heated through and any excess broth has evaporated.
  • Serve as you would soyrizo in any of your favorite recipes.

Notes

  • Reduce or increase cayenne to adjust the level of spiciness.
  • Use Bragg’s or Tamari if you need it to be gluten-free.
  • You can also use Butler soy crumbles or any other dehydrated soy product instead of TVP.
To make with Tofu instead of TVP
  • Press the tofu to remove excess liquid, then crumble it into small pieces.
  • Make the broth as you would for the TVP, but reduce the water to 1/4 cup instead of 3/4 cup.
  • Soak the tofu in the broth for about 15 minutes, then fry for about 5-7 minutes, until the liquid has evaporated and it starts to brown slightly.
Serving: 0.75cup, Calories: 170kcal, Carbohydrates: 10g, Protein: 15g, Fat: 7g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 579mg, Potassium: 55mg, Fiber: 6g, Sugar: 4g, Vitamin A: 988IU, Vitamin C: 1mg, Calcium: 107mg, Iron: 4mg
Did you make this recipe?Please leave a star rating and review below!

📌 Be sure to follow me on Pinterest for new vegan recipes!