These vegan Soy Chorizo and Tofu Breakfast Tacos are spicy and satisfying. They are a perfect way to start your day!
Here in Tucson I see a lot of chorizo con huevos served for breakfast, which means sausage with eggs. Mexican chorizo is a spicy sausage. Sometimes I see potato or "papa" thrown into the mix.
Today, I have made a vegan version of this traditional Mexican breakfast, in the form of Soy Chorizo and Tofu Breakfast Tacos.
To make these soy chorizo tacos a little healthier and more colorful, I added in some red pepper and spinach. I didn't add any seasonings because the soy chorizo has plenty of spices.
I like to eat this by itself, but thought it would look better in taco form. I also like to eat it with vegan sour cream.
I have seen this dish (both vegan and not) served with salsa. Here in Tucson, I have heard that eating it with salsa is offensive to the cook, because the soy chorizo has plenty of spices and should be eaten on its own.
I personally thought it did not need salsa, but I also know that once my recipe goes out into the ether, I have no control over how it is eaten. So, however you eat this, I hope you enjoy it as much as I do. It is perfect for cold Winter months when you crave a hot breakfast!
Another hot breakfast is my Tofu Scramble and Black Bean Breakfast Burrito. It's a fun way to use tofu scramble, and the black beans and tofu scramble make a great combo.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Potato: You could use a Russet potato, Yukon Gold potato, a red potato, or even sweet potato.
- Tofu: I used firm tofu, but you could also use extra firm tofu.
- Olive oil: To cook the tofu, veggies, and soy chorizo in.
- Red pepper: I used red bell pepper. You could also use yellow, orange or green bell peppers.
- Soy chorizo: I used store-bought soy chorizo (AKA soyrizo). Use your favorite brand or use homemade.
- Spinach: You could also use kale or another green.
- Tortillas: I used corn tortillas when I made this, but since found I have an intolerance to corn. Siete makes a bunch of tortillas that are free of the most common allergens.
- Vegan sour cream: Balances out the spiciness of the tacos. It's optional.
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- Place chopped potato into a saucepan. Add cold water and bring to a boil. Cook until tender and let cool.
- Heat olive oil in a pan and add tofu. Cook until starting to brown.
- Add chopped red pepper. Cook until crisp tender.
- Add soy chorizo and chopped potato. Cook for a few minutes more.
- Add the spinach. Cook until wilted.
- Warm the tortillas on the stovetop or in a dry skillet (without oil). You can also warm them at 20 second intervals in the microwave.
- Spoon the soy chorizo mixture into warm tortillas.
I recommend assembling these tacos right before serving. The soy chorizo mixture will last 5 days in an airtight container in the fridge.
- I did not add salt and pepper because the soy chorizo has a ton of spices. If you use homemade soy chorizo or your soy chorizo brand doesn't have a lot of seasoning, add salt and pepper.
- Customize this to your liking! If you don't want tofu, make soy chorizo potato tacos. If it need some extra spice because you didn't buy a spicy soyrizo, go for it.
📖 Variations / Additions
- Sliced avocado or guacamole
- Pico de gallo
- Vegan cheese
- Fresh cilantro
- Black beans or pinto beans
- Refried beans
🌮 Other Mexican Inspired Recipes
Start a new tradition by beginning your Taco Tuesday with these soy chorizo tacos.
*Don't forget to come back and leave your feedback and star rating.
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🧂 You May Need
Soy Chorizo and Tofu Breakfast Tacos
- 1 medium potato chopped into large chunks
- 14 oz. firm tofu crumbled or sliced
- 1 tablespoon olive oil
- 1 cup chopped red pepper
- 12 oz. soy chorizo
- 4 cups spinach
- Corn tortillas
- Vegan Sour Cream optional
- Put chopped potato in a pan and cover with cold water. Bring to a boil over medium heat. Cook until tender. Drain the water and let the potato cool. Once cooled, peel and cut into small chunks.
- Heat olive oil in a pan and add tofu. Cook until tofu starts to brown.
- Add chopped red pepper and cook until crisp tender.
- Add soy chorizo and chopped potato and cook for several minutes more.
- Add spinach and cook until wilted.
- Warm the tortillas on the stovetop or in a dry skillet (without oil). You can also warm them at 20 second intervals in the microwave. Spoon some of the mixture into warm tortillas and serve with vegan sour cream.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Melody Pittman says
These sound delicious! I've never tried soy chorizo, may have to pick some up.
Willow Moon says
Soy chorizo (depending upon the brand) adds a nice spicy flavor. I personally don't think it is too spicy, but then I really love spicy foods.
Those look delicious... I haven't tried a tofu recipe in a long long time. This is making me think I should give it a whirl 😉
I still cannot find corn tortillas where I live! This looks amazing (except for the sausage part, don't like that even the fake kind but am all over the tofu) and I would love to make it!
Willow Moon says
Since you don't like soy chorizo, I would definitely add spices to this, like oregano, chili powder, onion powder, garlic powder, and cumin.
jenny Ostenson Photography says
Your pictures look great...Wonderful recipe....can't wait to try this one out!
Willow Moon says
Ohhh I love chorizo especially for breakfast! I eat it with rice and egg. Thanks for sharing another yum way of eating chorizo.
Heather Serra says
This sounds totally delish! If this tastes as good as it looks, I might just have myself a new staple! Thanks for sharing. 🙂
Marlynn Jayme Schotland says
I've never tried soy chorizo before but this looks delicious! I love how colorful the dish is, and it sounds like a wonderful blend of spices too.
Willow Moon says
I am a huge soy chorizo fan! Also, I have fed meat eaters who loved it!
Natalie @ A Fit Philosophy says
Ana De-Jesus says
Yay! I love that they are vegan. I am a veggie and I love Quorn.
Willow Moon says
I don't think I've tried Quorn. I will have to check them out and see if they are gluten free.
I do love chorizo, but I like the idea of a meat free option! Thank you for sharing this, they look delicious!