Homemade Vegan Chorizo

This recipe for homemade vegan chorizo is the only one you will ever need. It is spicy and crumbly, with notes of clove and coriander.

Recipe by Dora Stone on August 1, 2023

Prep time: PT40M

Cook time: PT10M

Total time: PT50M

Rating

4.37 stars (68 reviews)

Keywords

homemade, soyrizo, vegan chorizo

Ingredients

1 block extra firm tofu ((14 oz))
6 dried chile guajillo, (seeds and stems removed)
2 dried chile ancho, (seeds and stems removed)
4 dried chile de arbol. (seeds and stems removed)
4 cloves garlic, (peeled)
1 tablespoon dried Mexican oregano
½ teaspoon ground cumin
2 whole cloves
1 tablespoon ground paprika
½ teaspoon ground coriander
¼ cup apple cider vinegar
1 1/2 teaspoons salt, (divided)
1/8 teaspoon freshly ground black pepper
2 tablespoon avocado oil ((optional))
½ pound mushrooms, (finely chopped)

Cuisine

Mexican

Steps

Press the tofu for 30 minutes. If you don't have a tofu press you can do this by placing the tofu in between two plates then placing a heavy object on top.
Place the chiles in a heat-proof bowl and pour boiling hot water over them. Let them soak for 15 minutes.
Drain the chiles, but reserve ½ cup of the chile soaking liquid. Transfer the chiles and reserved chile-soaking liquid to the blender.
Add the garlic, oregano, cumin, cloves, paprika, coriander, apple cider vinegar, 1 teaspoon of salt, and pepper, and puree until smooth. Pass through a fine mesh sieve into a small bowl.
Drain the water from the tofu and crumble with your hands into a large bowl. Pour half of the chile puree into the bowl with the tofu and stir to combine. Let marinate while you cook the mushrooms.
Heat oil in a large skillet over medium-high heat. Add the mushrooms and cook until the mushrooms are golden brown, about 6 to 7 min.
Decrease the heat low and pour in the remaining half of the chile puree. Stir and continue to cook for 3 to 4 minutes, until the mushrooms begin to absorb the chile mixture.
Add the tofu mixture and stir to completely incorporate it into the mushrooms. Continue to cook until the liquid begins to evaporate and the tofu starts to brown, about 7 to 8 minutes.
Taste the chorizo, and if necessary add the remaining 1/2 teaspoon of salt. Store the chorizo in an airtight container for up to 3-5 days in the fridge or 6 months in the freezer.

Nutitrion

Serving Size: 1 serving
Calories: 166 kcal
Carbohydrates: 11 g
Protein: 10 g
Fat: 10 g
Saturated Fat: 1 g
Sodium: 946 mg
Sugar: 5 g
Unsaturated Fat: 7 g

Reviews

Anna Ball on 2025-05-21 (5 stars):
I just made this--I am so proud! I love your book so much! Now I need to learn Spanish so I can better communicate with the Mexican grocery store owners other than hola and gracias <3 Thank you for your book it is sooooooo good!
VancouverLover on 2024-09-04 (5 stars):
Muchissimas gracias para esta receta Dora. My Mexican esposo (who is newish-to-plant-based) and I loved this tonight. I used a combo of firm/smoked chickpea tofu and medium-firm regular tofu (as that was all I had on hand) and it was still great. I also followed some great tips I read recently about cooking mushrooms that I think added to this (see https://rainbowplantlife.com/creamy-vegan-mushroom-stroganoff/)... basically, fry mushrooms hot/longer to sear/make them crispy, give them enough space, don't stir them too much while cooking. It added the crispy chewiness that made this awesome recipe even better. Thanks again for sharing your talents and culture with us.
Jamin on 2024-07-31 (4 stars):
Really enjoyed this! All the chiles can be a bit bitter, so I added a tsp of molasses and a tbsp of tahini to help balance the flavors and add a bit more healthy fats.
L Warren on 2024-07-13 (5 stars):
I've been a vegan for decades, but lately I've been craving chorizo. I made a double batch of this and I'm freezing 1/2 cup cubes to use later. I followed the recipe exactly with just one exception… I used sunflower oil instead of avocado oil because it's all I had. I can't imagine it made much difference. This is really hitting the spot! Thank you for the recipe!
Stacy Bower on 2024-03-03 (5 stars):
Bien hecho! You have done yourself proud with this recipe. This tastes exactly like chorizo. I even fed it to my neanderthal husband telling him it was chorizo and he didn't even notice. Thank you so much for sharing your expertise and your heritage.
Christian on 2024-01-04 (5 stars):
So satisfying, the flavor of this dish tastes exactly like chorizo. I also added papas to mine, along with onion, cilantro and avocado, it was so good. The tofu never got crispy lol but the flavor of the overall dish was on point. Can’t wait to make more of your recipes this year!
Diana on 2022-06-09 (5 stars):
This is the first vegan recipe I’ve tried- giving up chorizo was hard- but no more! It’s wonderful! ¡Muy sabroso! The best tasting chorizo ever! I did add another clove of garlic, and a little more vinegar, but the spices were spot on. I had never cooked with tofu, it never got crispy, but I had papas con chorizo immediately-couldn’t wait- it smelled so good . Thank you!