This easy vegan soyrizo is spicy, flavourful, and packed with protein. Use it in tacos, burritos, and all your favourite Tex-Mex meals!

Soyrizo tacos on plate with avocado and diced tomatoes

I’m always looking for new ways to add plant-based protein to my meals. So when I discovered soyrizo, I was thrilled—another way to incorporate some protein into my dinner and an option that satisfies my love of spicy food too!

And let me tell you, soyrizo isn’t your average bland block of tofu. Soyrizo is packed with punchy spices like chili powder, red pepper flakes, and garlic, giving it a fiery kick that livens up any meal. It also has lots of depth—spices like coriander, cumin, and cinnamon are earthy and warm, adding layers of flavour.

Pan of soyrizo with wooden spoon

Why You’ll Love This Soyrizo Recipe

Here’s what makes this soyrizo recipe such a hit:

  • Versatile. There’s so much you can do with soyrizo! From tacos to quesadillas and even pizza, the possibilities are endless.
  • Flavourful. The spices in soyrizo give it a bold Tex-Mex flavour that makes it irresistible.
  • Protein-packed. TVP is a fantastic source of protein. It’s also an affordable one, especially compared to other store-bought plant-based meat substitutes.
  • Easy to make. With just a few simple steps, you can have homemade soyrizo ready to go in just 30 minutes!
Overhead view of soyrizo ingredients with labels

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Vegetable broth – Use store-bought or homemade vegetable broth.
  • TVP – You can often find this in the bulk section at natural grocery stores or you can order it online.
  • Onion
  • Garlic 
  • Olive oil – Or another oil you like to use for cooking.
  • Tomato paste
  • Coconut aminos – Low-sodium soy sauce, liquid aminos, or tamari can also be used.
  • Apple cider vinegar
  • Herbs and spices – Oregano, chili flakes, chili powder, paprika, ground coriander, ground cumin, cinnamon, and ground cloves.
  • Salt and black pepper

What Is TVP?

TVP stands for “textured vegetable protein,” and it’s made from defatted soy flour. It has a crumbly ground-meat-like texture, making it a popular substitute for ground beef or sausage in recipes. TVP is shelf-stable and sold dry, so you can store it right in your pantry.

How to Make Soyrizo

Follow these steps to make your own delicious soyrizo at home:

Overhead view of TVP being hydrated in pan of hot water
Overhead view of minced onions and garlic in food processor
  • Hydrate the TVP. Bring 2 cups of vegetable broth to a boil in a medium pot. Remove from heat and add the TVP. Let it soak for 15 minutes, or the time listed on the package instructions.
  • Process. Place the onion and garlic in a food processor and process until finely minced.
Overhead view of onions and garlic sauteeing in pan
Overhead view of spices added to sauteed onions and garlic in pan
Overhead view of sauce for soyrizo in pan
  • Cook the onion and garlic. Heat 3 tablespoons of olive oil in a pan set over medium heat. Add the minced onion and garlic; cook for about 3 minutes, stirring often, until the mixture starts to brown. 
  • Add the next 3 ingredients. Stir in the tomato paste, coconut aminos and apple cider vinegar.
Overhead view of TVP and spices being stirred into sauce
Overhead view of soyrizo in pan with wooden spoon
  • Add the remaining ingredients. Stir in the TVP and broth, along with all the herbs and spices.
  • Finish. Stir and cook for about 5 minutes, or until the excess moisture evaporates. 

Tips for Success

Here are some additional pointers for perfect soyrizo:

  • Adjust the heat level to your liking. If you prefer less spice, reduce the amount of chili flakes and cayenne pepper in the recipe. But if you like it extra spicy, feel free to add more!
  • No food processor? No problem! You can finely mince the onion and garlic with a knife.
  • Customize the spices. Don’t be afraid to experiment with different herbs and spices in this recipe. As an example, you can swap the regular paprika for smoked paprika if you want a smoky flavour in your soyrizo.
  • Make it ahead of time. You can make a big batch of this soyrizo and freeze or refrigerate it for later use. 
Overhead view of soyrizo in pan with wooden spoon

Ideas for Using Soyrizo

Here are some tasty ideas for incorporating soyrizo into your meals:

Overhead view of soyrizo tacos on plate with avocados and cilantro

How to Store Leftovers

Store any leftover soyrizo in an airtight container in the fridge for up to 4 days. Warm it up in the microwave before using.

Can I Freeze This Recipe?

Yes, you can freeze this soyrizo recipe for later use. Store it in a freezer-safe container or zip-top bag. Defrost in the fridge, then reheat it in the microwave.

Overhead view of soyrizo tacos on plate

More Plant-Based Protein Ideas

Enjoy friends! If you make this soyrizo, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

Pan of soyrizo being stirred with wooden spoon

Soyrizo

Servings: 4 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
This easy vegan soyrizo is spicy, flavourful, and packed with protein. Use it in tacos, burritos, and all your favourite Tex-Mex meals!
5 (from 5 ratings)
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Ingredients

  • 2 cups vegetable broth, I used 1 bouillon cube
  • 1 ½ cup TVP
  • ½ onion
  • 2 garlic cloves
  • 3 tablespoons olive oil
  • 1 tablespoon tomato paste
  • 2 tablespoon coconut aminos
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon oregano
  • ¼ teaspoon chili flakes
  • 1 teaspoon chili powder
  • 1 tablespoon paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon cinnamon powder
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions 

  • Bring 2 cups of vegetable broth to boil in a medium pot. Remove from heat and add dried TVP. Let it soak for 15 min, or according to package instructions.
  • Meanwhile process onion and garlic in a food processor until finely minced. Alternatively you can do it with a knife.
  • Heat 3 tablespoons of olive oil in a pan over medium heat. Add minced onion and garlic and cook stirring for about 3 minutes, or until it starts to brown.
  • Add tomato paste, coconut aminos and apple cider vinegar stir to combine.
  • Now add soaked TVP along with the broth that wasn’t absorbed and all the remaining spices.
  • Stir and cook for about 5 minutes, until the excess moisture evaporates.

Notes

To store: Store any leftover soyrizo in an airtight container in the fridge for up to 4 days. Warm it up in the microwave before using.
To freeze: You can freeze this soyrizo recipe for later use. Store it in a freezer-safe container or zip-top bag. Defrost in the fridge, then reheat it in the microwave.
Calories: 244kcal, Carbohydrates: 18g, Protein: 18g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 979mg, Potassium: 156mg, Fiber: 8g, Sugar: 7g, Vitamin A: 1385IU, Vitamin C: 3mg, Calcium: 155mg, Iron: 5mg

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: Mexican
Course: Dinner
Author: Jessica Hylton