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These soyrizo tacos are the real deal—packed with flavor while keeping things totally plant-based. They’re stuffed with homemade vegan chorizo (made from tofu!), pickled red cabbage, and smoky, creamy adobo sauce. Perfect for Cinco de Mayo celebrations or any Taco Tuesday fiesta!
save this recipe!Taco ‘Bout A Game Changer!
When the taco cravings hit, homemade soyrizo tacos are your healthy, flavor-packed solution! Now, you might be wondering, “What is soyrizo?” I’m glad you asked! It’s the vegan version of chorizo, a spiced ground pork sausage popular in Mexican cuisine.
With just a handful of pantry staples and some crumbled tofu, you get a plant-based twist on classic chorizo that’s super easy to make and just as satisfying.
We’re also topping these soyrizo tacos with quick pickled red cabbage (inspired by the taco brunch bars I used to frequent in San Antonio), creamy avocado slices, and fresh cilantro for the ultimate Taco Tuesday meal!
Reader rating
“Yummy, healthy, and so easy! Hadn’t cooked with tofu in many years, and this was a very positive experience – it’ll be in the regular rotation now!” —Kelsey
Grab the Following Ingredients
- Tofu: This soy chorizo recipe uses firm tofu for the perfect crumbly texture. You can also use extra-firm tofu in a pinch!
- Aromatics: We’ll sauté finely diced white onion and fresh garlic in olive oil to give the tofu an irresistible savory punch.
- Spices: Cumin, chili powder, smoked paprika, cinnamon, salt, and black pepper give the crumbled tofu that classic chorizo flavor.
- Seasonings: Tomato paste and apple cider vinegar deliciously glue everything together!
- Creamy Adobo: We’ll make a dreamy adobo with plain Greek yogurt, sauce from a jar or can of chipotle peppers, freshly squeezed lime juice, and a pinch of salt (because no taco is complete without a good sauce).
Soyrizo Swaps
You can also use tempeh to make a delicious vegetarian taco meat! It would work well with the soyrizo spices, too. Or, try mushrooms, chickpeas, lentils, pulled jackfruit, or even sweet potato cubes (all would be delish!).
These Tacos Are A Breeze To Make
- Prep the creamy adobo by mixing all ingredients in a small bowl.
- Crumble the tofu into rough chunks.
- Cook the filling ingredients in a large skillet, then remove from heat.
- Serve the soyrizo on warm corn or flour tortillas.
Make A Full Taco Spread
Pair your soy chorizo tacos with classic Mexican sides for the total package!
- Mexican Street Corn Salad: This flavor-packed (and healthier) Mexican corn salad is a must for taco night.
- Vegan Refried Beans: You can’t have tacos without a side of refried beans!
- Spanish Rice And Beans: This easy recipe tastes like it’s straight from your favorite Mexican restaurant.
Soyrizo Tacos With Creamy Adobo Sauce
Ingredients
Adobo Crème
- ½ cup plain Greek yogurt, or plant-based alternative
- 1 Tbsp adobo sauce, from a jar of chipotle peppers, 15 g
- ¼ tsp lime juice
- Pinch of salt
Tofu Soyrizo
- 1 14-oz block firm tofu, 400 g
- 1 Tbsp olive oil, 15 mL
- ½ cup finely diced white onion, ½ medium onion
- 2 cloves garlic, minced
- 1 tsp cumin
- ½ tsp each salt, chili powder, black pepper
- ¼ tsp smoked paprika
- Pinch of cinnamon
- 2 Tbsp tomato paste, 30 g
- 2 Tbsp apple cider vinegar, 30 mL
Tacos
- 6 corn or flour tortillas
- ¼ cup pickled red cabbage, click for recipe
- 1 avocado, sliced
- ¼ cup chopped fresh cilantro
Instructions
- Prep: Combine all adobo crème ingredients in a small bowl. Press water from tofu by wrapping it in a few paper towels and gently squeezing. Crumble into rough chunks.
- Cook: Heat oil in a large sauté pan over medium. Add onion and garlic, cooking until onion softens and becomes translucent, 3 to 5 minutes. Add tofu and the spices, increasing heat to medium/high. Cook, stirring and crumbling tofu until it begins to brown. Stir in tomato paste and vinegar, then remove from heat. Taste and adjust seasonings as needed.
- Serve: Serve soyrizo warm on tortillas, topped with adobo crème, pickled red cabbage, avocado, and cilantro.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
Delicious! Thanks for sharing 😊
Yummy, healthy, and so easy! Hadn’t cooked with tofu in many years, and this was a very positive experience – it’ll be in the regular rotation now!
So happy to hear it, Kelsey! Enjoy! 😀