Vegan Chorizo (Trader Joe’s Soy Chorizo Copycat)

Why This Recipe Works

I wanted to create a dupe of the soy chorizo you’d normally find at Trader Joe’s. Not because it’s expensive (it’s actually pretty affordable), but because not everyone has a store nearby or even lives in the U.S.

The bulk of their version is made from texturized soy protein (TVP), so that’s the base I used here too. You could technically make a tofu chorizo with super firm tofu, but the texture will be a bit different.

By looking at both the ingredient list and the nutrition label, I was able to reverse engineer the flavors and texture into a paprika-forward plant-based chorizo with that same crumbly, meaty bite!

Ingredient Highlights & Some Swaps

Texturized Vegetable Protein (TVP)

This is the base of this plant-based chorizo. TVP stands for texturized vegetable protein and it’s made from defatted soy flour. I buy a big bag of it online from Anthony’s Goods since it’s shelf-stable and lasts forever.

If you’d rather skip TVP, you could try making a tofu chorizo instead. I haven’t fully tested that version yet, but it would be closer in texture to Chipotle’s Sofritas.

Smoked Paprika & Sweet Paprika

Paprika is the backbone of the flavor here. Sweet paprika (sometimes just labeled “regular paprika”) adds color and a mild peppery taste, while smoked paprika brings that deep red hue and subtle smokiness. Using both together gives the most balanced result.

Oil and Vinegar

Trader Joe’s version lists soybean oil and white vinegar high on the ingredient list, which is why they’re both important here.

The oil helps bloom the spices, while the vinegar gives the chorizo a tangy kick and rounds out the flavor. I opted for olive oil for some extra flavor although you could use any neutral oil like vegetable oil.

Other Spices

To build on the paprika base, I’ve added garlic powder, onion powder, chili powder, oregano, cumin, and a pinch of cayenne for heat.

You can adjust the spice level to your taste by adding more or less cayenne. See tips below:

How to Use Vegan Chorizo

What I love about this vegan chorizo is that it’s so easy to work into weeknight meals. Add a scoop or two to my Vegan Enchiladas or Black Bean Tacos along with beans and potatoes for a heartier filling.

I also love it stirred into my Vegan Spanish Chorizo Soup where it gives the broth a rich, smoky flavor. It makes a great addition to burrito bowls too! Think of it as a paprika forward version of Chipotle’s sofritas.

A batch makes about 14 ounces, which is just a bit more than a Trader Joe’s package, and the cost works out to be slightly less per ounce depending on the type of TVP you use. The best part, though, is that if you don’t have a Trader Joe’s nearby, you can still enjoy this chorizo anytime by making it at home.

Storing the Soy Chorizo

Uncooked soy chorizo can be kept in an airtight container in the fridge for 3–4 days. Like tofu, it actually gets more flavorful as it sits in the broth.

Once cooked, store it in an airtight container in the fridge for 3–4 days, or freeze it for longer storage. For the best texture, reheat in a skillet with a splash of oil or hot veggie broth until warmed through.

This recipe is also great for meal prep! Make a batch at the start of the week and use it in tacos, soups, or breakfast scrambles over the next few days.