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

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

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❤️ 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 50 gm fat in 1 package and 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.

❔ 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.

A red skillet filled with vegan soy chorizo with a spatula lifting some out of the pan.

❓ What is TVP?

TVP stands for textured vegetable protein. It is essentially dehydrated soy flour.  It soaks up the flavor of anything that you re-hydrate 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 with 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 about it 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.

🥄 Instructions

  • Start making a broth by adding boiling water, oil, soy sauce, vinegar, paprika, salt, chili powder, and cayenne to a mixing bowl.
  • Pour in the dry TVP, give it a 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.
  • Put some oil in a skillet and pour in the soaked TVP along with any extra broth that has not yet soaked in.
  • Fry the soyrizo on medium heat for about 5 minutes until it is 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 and get out all excess liquid and then crumble 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 only use 1/4 cup instead of the 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.
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 soy chorizo dip.
Soyrizo dip!

🌟 More meaty vegan recipes

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

A red iron skilled filled with homemade soyrizo.
5 from 4 rating

Soyrizo – Vegan Soy Chorizo

Yield: 4
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Author: Monica Davis
A homemade soyrizo aka soy chorizo made quick and easy with TVP and spices.
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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, give it a 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 on medium heat for about 5 minutes until it is 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:
  • Press the tofu and get out all excess liquid and then crumble into small pieces.
  • Make the broth as you would for the TVP, but reduce the water to only use 1/4 cup instead of the 3/4 cup.
  • Soak the tofu in the broth for about 15 minutes and 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
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