Easy Vegan Chorizo



Bowl of crispy vegan chorizo sausage sprinkled with fresh cilantro

We recently tried a store-bought vegan chorizo sausage and couldn’t believe how much it tasted like the real thing (or dare we say, even better)! But since we weren’t fans of some of the ingredients used in the store-bought version, we got to work creating an equally delicious homemade version. Spoiler alert? Major success!

It’s gluten-free, plant-based, and SO quick & easy to prepare! Just 10 ingredients, 1 bowl, and 30 minutes required. Let us show you how it’s done!

Tamari, smoked paprika, cumin, cayenne, apple cider vinegar, avocado oil, ketchup, maple syrup, and tofu

Origins of Chorizo

Chorizo is a spicy sausage commonly made with pork. It’s enjoyed in many regions of the world but is especially popular in and believed to have originated in Spain and Portugal. It’s also common in Mexican cuisine, where it’s typically spicier due to swapping imported Spanish paprika for local chili peppers.

This version is not traditional but is our plant-based take inspired by the spicy, smoky flavors of chorizo.

Crumbled tofu topped with cumin, cayenne, and smoked paprika

How to Make Vegan Chorizo

This vegan chorizo is seriously simple!

It starts with draining the liquid from a block of extra-firm tofu and then breaking up the tofu until it becomes a crumbly texture. Then we mix it with smoked paprika and cumin for smokiness and cayenne pepper for heat.

Tamari adds a savory element, apple cider vinegar a pleasant tanginess, maple syrup provides sweetness, and ketchup a subtle tomato flavor. The result is incredibly flavorful and balanced.

Crumbled tofu mixed with seasonings

Once the seasonings and tofu are all mixed together, this vegan chorizo is ready to cook. We recommend cooking it in a single layer in a skillet so that it gets nicely browned with some crispy edges.

Cooking vegan chorizo sausage in a skillet

We hope you LOVE this vegan chorizo! It’s:

& SO versatile!

Serve it in tacos, breakfast burritos, chilaquiles, burrito bowls, or vegan paella. The possibilities are endless!

Cooked vegan chorizo in a skillet

More Flavorful Tofu Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Bowl of crispy vegan chorizo made with tofu

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 (Servings)

Course Side

Cuisine Gluten-Free, Mexican-Inspired, Spanish-Inspired, Vegan

Freezer Friendly 1 month

Does it keep? 3 Days

  • 14 ounces extra-firm tofu (organic, non-GMO when possible)
  • 4 tsp chili powder (or store-bought)
  • 1 Tbsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp ground cumin
  • 2 Tbsp tamari (or soy sauce if not gluten-free)
  • 4 tsp apple cider vinegar
  • 2 tsp maple syrup
  • 1 Tbsp ketchup
  • 2 Tbsp avocado oil, for cooking (if oil-free, omit, but it will be drier)
  • Drain tofu. With clean hands or a fork, roughly crumble the tofu in a medium mixing bowl. Aim for pieces about 1/4 – 1/2 inch in size.

  • Add the chili powder, smoked paprika, cayenne, and cumin and carefully toss to evenly coat the tofu with the spices. Add the tamari, vinegar, maple syrup, and ketchup and toss one more time.

  • Heat a 10-inch nonstick or well-seasoned cast iron skillet over medium heat. Add 1 Tbsp (15 ml) avocado oil and place half of your tofu mixture into the skillet (amounts as original recipe is written // adjust if altering batch size). Distribute the tofu mixture evenly over the pan so it’s in one thin layer. Cook for 3-4 minutes, undisturbed. It should be sizzling and popping slightly — if it’s not, turn up the heat a bit.

  • Once the tofu is nicely browned on the bottom, use a spatula to flip sections as evenly as possible to brown the other side for another 3 minutes. Break up the tofu mixture slightly and toss to evenly brown all sides — about 2 minutes.

  • Place in a dish, set aside, and repeat with remaining oil and tofu mixture.

  • Best when fresh. Perfect for adding to bowls, burritos, tacos, or vegan paella. Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month. If you prefer sausage “patties” you can scoop the tofu before cooking and press into 2-inch rounds and freeze to cook later.

Serving: 1 serving Calories: 181 Carbohydrates: 6.5 g Protein: 12.7 g Fat: 13.2 g Saturated Fat: 1.9 g Polyunsaturated Fat: 4.2 g Monounsaturated Fat: 6.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 619 mg Potassium: 242 mg Fiber: 1.5 g Sugar: 4 g Vitamin A: 1433 IU Vitamin C: 0 mg Calcium: 336 mg Iron: 3.1 mg



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