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5 from 2 votes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 Servings
This homemade spicy Soy Chorizo recipe is so simple to make in just 20 minutes, using just 1 pot. It's so much healthier than store-bought versions, and you'll also find most (if not all) of these ingredients already in your kitchen.


  • 1 15-ounce package extra-firm organic tofu (drain, remove moisture and freeze overnight*)
  • 1 tablespoon olive oil - or for oil-free, sub with unsalted vegetable broth
  • 1 medium yellow onion - minced
  • 3 garlic cloves - minced
  • 2 tablespoons soy sauce - or tamari (for gluten-free)
  • 1 4-ounce can green chiles
  • 1 6-ounce can tomato paste
  • 2 teaspoons smoked Spanish paprika - or regular paprika
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper - omit if you don't like spicy
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chipotle powder - optional (or sub with additional chili powder)
  • 1/2 teaspoon salt
  • 1 tablespoon nutritional yeast - optional


  • To begin, freeze the tofu block overnight. You can either 1) remove the tofu block from the packaging and transfer to an airtight container, or 2) keep the tofu block in the original packaging and freeze (either way works). Remove the tofu the next morning and leave on the counter all day to thaw (or transfer to fridge). about 12 hours.
  • When thawed, cut the tofu lengthwise into 2 pieces and remove moisture again, pressing down with paper towels. Once the moisture is removed as much as possible, crumble the tofu into a medium bowl. Make sure the pieces are very small, with no noticeable chunks.
    Crumbled tofu in a glass bowl
  • Next, in a medium/large skillet or Dutch oven, add the olive oil to the skillet over medium heat. Add the onion and garlic and cook for 4-5 minutes, stirring occasionally until the onions are soft and translucent.
    A skillet of onions, garlic and olive oil being cooked.
  • Reduce the heat a little and add the soy sauce, can of green chiles and can of tomato paste. Mix together until the tomato paste is mixed in thoroughly. Then add the Spanish paprika, chili powder, cayenne pepper, cumin, chipotle powder, salt and nutritional yeast (if desired). Then stir again until spices are mixed in thoroughly.
    A skillet with soy sauce, can of green chiles and can of tomato paste.
  • Finally, add the crumbled tofu to the pot. Mix all together until combined. Then cook over low heat for 1-2 minutes until warmed throughout. Remove from heat.
    A skillet of crumbled tofu mixed with soy sauce, can of green chiles and can of tomato paste.
  • This soy chorizo works great as a filling for tacos, nachos, taco salad, or any Mexican-Inspired dish. Serve with sliced avocado, chopped green onions, chopped red cabbage, salsa, black beans, and/or cilantro.
    Homemade Soy Chorizo Recipe in a white bowl with cilantro garnish
  • This recipe makes 3 cups chorizo meat, or 4 (3/4 cup) servings. Store in an airtight container in the fridge for 3-4 days.



  • It's very important to remove as much moisture as possible from the tofu block, to prevent the chorizo from being too mushy. It's recommended to use a tofu press, or paper towels a few times to get as much moisture out as you can. You will most likely need to use multiple paper towels. *Freezing the tofu helps give it a more "meaty" texture, so it's recommended not to skip this step.
  • Be sure to follow the recipe instructions in order (chopping onion, mincing garlic, crumbling the tofu first, etc), and also that ingredients are measured and prepped before beginning to make this recipe. Since this recipe doesn't take long, it's best to have everything ready before starting, to ensure you don't burn the chorizo or stress yourself out. =)
  • You can also use this homemade soy chorizo in this recipe Slow Cooker Soy Chorizo Chili (in place of the packaged soy chorizo).
  • Note: the recipe says to add 6 ounces, but I recommend using the entire batch (3/4 cup) + additional spices as necessary, as store-bought chorizo may vary in flavor.
  • Nutrition information is for 3/4 cup of soy chorizo and does not include any toppings, etc.


Serving: 0.75cup | Calories: 198kcal | Carbohydrates: 17.3g | Protein: 13.9g | Fat: 9.4g | Sodium: 602mg | Sugar: 7.6g
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