Recently, we tried a vegan chorizo sausage that was purchased in a supermarket and were amazed at how similar it tasted to the real thing. (Or dare say, better?) We didn’t like some of the ingredients in the store-bought version, so we created a homemade version. Spoiler alert! Success!

This is gluten-free and plant-based. It is SO easy to make! Only ten ingredients are needed, one bowl, and just 30 minutes. We’ll show you exactly how to make it!

The Origins of Chorizo

Chorizo is a spicy pork sausage. It is enjoyed all over the world, but it’s especially popular in Portugal. It is also popular in Mexican food, but it is usually spicier because local chili peppers are substituted for imported Spanish paprika.

This is not a traditional version but a plant-based one inspired by the spicy and smoky flavors found in Chorizo.

How to make vegan Chorizo

This vegan chorizo recipe is really easy!

The first step is to drain the liquid out of a block of extra-firm tofu. Next, the tofu must be broken up until it has a crumbly consistency. We then add smoked cumin and paprika for smoke and cayenne for heat.

Maple syrup adds sweetness, and maple vinegar adds a nice tang. Ketchup has a subtle tomato taste. The result is delicious and well-balanced.

This vegan Chorizo can be cooked once the tofu and seasonings are mixed. It is best to cook it in one layer so it can get nicely browned and crispy edges.


  • Extra-firm Tofu, 14 oz.
  • 4 tsp Chili powder or store-bought
  • 1 Tbsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1/8 tsp of ground cumin
  • 2 Tbsp tamari (or soy sauce if not gluten-free)
  • 4 tsp apple cider vinegar
  • 2 tsp of maple syrup
  • 1 Tbsp ketchup
  • Avocado oil for cooking (2 Tbsp) (if you don’t have oil, omit it, but the dish will be dryer).


  • Drain the tofu. In a medium-sized mixing bowl, crumble tofu with clean hands or fork. You want pieces that are between 1/4 and 1/2 inch.
  • To evenly coat the tofu, add the cayenne pepper, cumin, cayenne powder, and smoked paprika. Carefully toss the spices. Add the tamari and vinegar. Then add maple syrup and ketchup. Toss again.
  • Heat a cast iron or nonstick skillet of 10 inches over medium heat. Pour 1 Tbsp (15ml) of avocado oil into the skillet and add half your tofu mix (amounts are as written in the original recipe // adjust for changes in batch size). Spread the tofu evenly in the pan so that it is in a thin layer. Cook for 3-4 minutes, undisturbed. If it is not sizzling, increase the heat.
  • Use a spatula and flip the sections evenly to brown the opposite side for three more minutes. To evenly brown the mixture, break up the tofu mixture and toss it around for about 2 minutes.
  • Repeat with the remaining tofu and oil mixture.
  • Fresh is best. Ideal for adding to salads or tacos. Leftovers can be stored in the fridge for up to 3 days or frozen for up to 1 month. You can freeze the “patties” if you prefer them.

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