This easy vegan soyrizo is spicy, flavourful, and packed with protein. Use it in tacos, burritos, and all your favourite Tex-Mex meals!
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.
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!
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.
- 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:
- 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.
- 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.
- 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.
Ideas for Using Soyrizo
Here are some tasty ideas for incorporating soyrizo into your meals:
- Tacos, burritos, and burrito bowls
- Breakfast burritos or scrambles
- Loaded vegan nachos
- Quesadillas, like my Mexican Quesadillas with Avocado Cilantro Cream Sauce
- Taco salad topping
- On a vegan pizza with your favourite toppings
- Stuffed into bell peppers
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.
More Plant-Based Protein Ideas
- Lemon Pepper Tofu
- Tempeh Stir Fry with Peanut Ginger Sauce
- Vegan Chicken
- Jamaican Jerk Tofu
- Vegan Turkey
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!
- 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
- 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.
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.