Soy Chorizo
A homemade vegan soyrizo aka soy chorizo made quick and easy with TVP and spices.
Servings 4
Calories 170kcal
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.
- 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.
Nutrition
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