Soy Chorizo is a meatless variant of typical Mexican/Spanish chorizo prepared with spicy pork sausage. It usually comes with an exterior casing that must be removed before cooking. The flavour is excellent, and soy chorizo (also known as soyrizo) is so adaptable that it can be used in various recipes, including pasta and chilis (such as this Soy Chorizo Chili), breakfast dishes, and so on. Soy chorizo has much less fat than chorizo (up to 60% less fat) but has about the same protein. It has high salt content, but it can also have some nutritious fibre, which pork chorizo lacks.
Many substitute types of meat can be used as a blank canvas for additional flavours to be added. Tofu and tempeh, for example, have a delicate beany flavour that is frequently overshadowed by the sauces used. You’d season Beyond Meat, which is meant to taste like ground beef, yourself (just like ground beef). Like its pork counterpart, Soy chorizo is pre-seasoned, which means you’ll have to do a lot less work with it before it’s ready to eat. However, unlike many other sausages on the market, they cannot be grilled since the plastic casing must be removed before cooking. It is, however, straightforward to prepare and consistently tasty (and very flavorful).
How to Make Soyrizo?
This homemade spicy Soy Chorizo recipe is so simple to make in just 20 minutes, using just one 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.
- One 15-ounce package of extra-firm organic tofu (drain, remove moisture, and freeze overnight*)
- One tablespoon olive oil – or for oil-free, sub with unsalted vegetable broth
- One medium yellow onion – minced
- Three garlic cloves – minced
- Two tablespoons soy sauce – or tamari (for gluten-free)
- One 4-ounce can of green chiles
- One 6-ounce can of tomato paste
- Two teaspoons of smoked Spanish paprika – or regular paprika
- Two teaspoons of chili powder
- 1/4 teaspoon cayenne pepper – omit if you don’t like spicy
- One teaspoon of ground cumin
- 1/2 teaspoon chipotle powder – optional (or sub with additional chili powder)
- 1/2 teaspoon salt
- One tablespoon nutritional yeast – optional
- To begin, place the tofu block in the freezer overnight. You have two options: 1) take the tofu block from the package and place it in an airtight container, or 2) keep it in its original package and freeze it (either way works). The next morning, remove the tofu and leave it to defrost on the counter all day (or transfer to the fridge). Approximately 12 hours.
- When the tofu has thawed, cut it lengthwise into two pieces and pat it dry using paper towels. Crumble the tofu into a medium bowl after removing as much liquid as possible. Make sure the pieces are tiny, and no chunks are visible.
- After that, heat the olive oil in a medium/large skillet or Dutch oven over medium heat. Add the onion and garlic and simmer, occasionally stirring, for 4-5 minutes, or until the onions are tender and transparent.
- Reduce the heat to low and stir in the soy sauce, green chile can, and tomato paste. Mix everything until the tomato paste is completely incorporated. After that, add the paprika, chilli powder, cayenne pepper, cumin, chipotle powder, salt, and nutritional yeast (if desired). Then whisk once more until all of the spices are evenly distributed.
- Add the crumbled tofu to the saucepan last. Toss everything together until it’s well mixed. Then, heat for 1-2 minutes over low heat, or until thoroughly warmed. Remove the pan from the heat.
- This soy chorizo filling is delicious in tacos, nachos, taco salad, and other Mexican-inspired dishes. Served with sliced avocado, green onions, red cabbage, salsa, black beans, and/or cilantro.
- This recipe yields 3 cups of chorizo meat or 4 (3/4 cup). Refrigerate for 3-4 days in an airtight container.
Points to Remember While Making Soyrizo
Here are some important points that you should be remembered while making soyrizo
- It’s essential 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 to get as much moisture out as possible.
- Be sure to follow the recipe instructions in order (chopping onion, mincing garlic, crumbling the tofu first, etc.). Make sure that ingredients are measured and prepped before making the recipe.
- Freezing the tofu helps give it a more “meaty” texture, so it’s recommended not to skip this step.
Is Soyrizo Better for You?
If you’re attempting to conceive, limit your intake of soy-based meals. Maintain a daily calorie intake of fewer than 60 grams. Isoflavones are a kind of estrogen obtained from plants. Isoflavones, which are found in soy, can harm the female body and your capacity to conceive if you consume too much of it. Soy chorizo has much less fat than chorizo (up to 60% less fat) but has about the same protein. It has high salt content, but it can also have some nutritious fibre, which pork chorizo lacks.
What Is the Best Place to Store Soyrizo?
The fridge is perhaps the only option to meet the demands of every chorizo kind. It’s cool enough to keep the quality but not so cold that the cured Chorizo is damaged. Regardless of the type of chorizo, the fridge can help it keep its quality for at least a week. If properly packed, they can last much longer.
A week’s worth of chorizos is certainly more than plenty for the average consumer. If you accidentally underestimated the amount and need more time, consider freezing them. Here are some key points to keep in mind: The state of the package matters a lot, especially when it comes to fresh and semi-cured chorizo. Eat your chorizos within a week of purchasing them for the greatest quality from the supermarket.
How Can You Tell When Soyrizo Has Gone Off?
There are some notable signs for you to notice whether your chorizo is still edible or not:
- Pay attention to the appearance to see if there are any significant changes in colour or mould that appear on the surface.
- Try to smell it and find any strange odour. Usually, spoiled chorizo will be marked with a sharp and pungent scent.
- You feel some odd flavour when eating them.
If you observe any of these changes on your chorizos, throw them out since they may have already gone bad.
If you notice a powdery white mould on your cured Chorizo, don’t discard it. Those moulds are a type of penicillin that is completely non-toxic, which is actually a good sign. They’ll aid in healing the chorizo and preventing unwanted microorganisms.
Does Soyrizo Taste Like Chorizo?
Infused with traditional and powerful spice, Cacique Soy Chorizo has a smokey flavour that is slightly sweet with citrus undertones and a luscious, meaty texture. Cacique® Soy Chorizo is available in a variety of flavours. Soy Chorizo has a flavour comparable to that of animal chorizo, but it contains less fat, natural antioxidants, no preservatives, and no cholesterol.
Soy Chorizo is a soy-based sausage substitute with all of the flavours of decent Mexican chorizo without the cholesterol (the fresh sausage crumble, not to be confused with Spanish chorizo, which is dried).
During cooking, the chorizo releases a spicy, slightly greasy sauce that enhances the meal’s flavour even more. Nevertheless, soy chorizo contains less than half the fat and calories of pork chorizo. Because the flavour and texture of soy chorizo are near enough to the real thing, it’s a caloric flavour bargain in my eyes, despite the higher calorie count.
This vegan chorizo dish is absolutely delicious! This simple recipe is a terrific way to produce traditional plant-based chorizo full of flavour and nutrition. This chorizo sausage is made with crushed firm tofu, tomato sauce, paprika, and chilli powder, and it’s excellent for taco night, breakfast burritos, burrito bowls, and so much more!
Squeeze the soy chorizo out of the plastic tubing to cook it. (The casing is not edible, unlike pork chorizo.) Then, in a pan with a small amount of oil, sauté it like you would any ground beef. Add it to nachos, egg casseroles, burritos, or tacos once it’s browned. Soy Chorizo is a meatless variant of typical Mexican/Spanish chorizo prepared with spicy pork sausage. It usually comes with an exterior casing that must be removed before cooking.