Prep time: 5 min
Cook time: 15 min
Huevos con Chorizo is my favorite childhood meal. If you grew up in a mexican household you know that there were always 3 things in your fridge: beans, tortillas and chorizo! I am so excited to share my vegan version of Huevos con Chorizo with you all. It's super easy to make, takes less than 20 minutes and is so satisfying!
Mexican Chorizo is not to be confused with Spanish Chorizo. Mexican chorizo is a spicy ground meat sausage that is commonly paired with eggs, beans and tortillas. Luckily it is 2020 and vegan chorizo (also known as Soyrizo) is now a thing! There are many different vegan versions found in grocery stores but my favorite is the one from Trader Joe's.
Trader Joe's Soyrizo is my favorite because of the authentic flavor and it's price ($1.99). I've tricked many of my non-vegan, mexican friends/family members plenty of times with this one :)
Tips & Substitutes
I highly recommend using extra firm/pressed tofu for best result. Here I used Trader Joe's high protein tofu. It is already pressed so no need to do it yourself.
If you don't have vegetable broth you can also use water, slightly less flavorful so up your game on the spices and seasonings here.
I highly recommend using garlic powder instead of raw garlic here for flavor purposes. I've tried both and garlic powder seems to mix in much better.
To get a nice yellow egg-like color you must use turmeric. For the egg-like flavor make sure you use black salt also known as Nala Kamak. Unless you have an indian store nearby, I recommend getting it online.
If for some reason you are not a fan of tofu I recommend adding Soyrizo to beans or Just Egg.
Soyrizo con Huevo pairs best with avocado, tortilla, beans and salsa! You can also use it in burrito bowls, burritos, tacos and more.
1/2 block of Tofu, extra firm
1/2-3/4 cup Vegetable Broth
3-4 Tbsp Vegan Chorizo
1 Tsp Garlic Powder
1 Tsp Black Salt
1 Tsp Turmeric Powder
Salt and Pepper to taste
Using your hands crumble tofu in a bowl. Make sure to not crumble it too much because it will continue to crumble in the pan.
Heat pan on medium and when it’s hot enough add a big splash of vegetable broth along with the vegan chorizo.
After 2-3 minutes add about 1/4 cup more vegetable broth and your crumbled tofu.
Add seasonings and stir so it is well incorporated. Cook for 7-10 minutes adding splashes of vegetable broth as it dries up.
Once it is done serve with tortillas, crispy potatoes, salsa and avocado!