Vegan Huevos con Chorizo (chorizo and eggs)
This hearty Mexican breakfast has always been one of my favorite ways to start the day. Traditionally huevos con chorizo is made with eggs and pork chorizo, this vegan huevos con chorizo is made with tofu egg and homemade vegan chorizo.
Huevos con Chorizo
One of the most popular Mexican breakfasts is huevos con chorizo or also called chorizo con huevo.
Huevos means eggs in Spanish.
Mexican chorizo is an uncured red pork sausage made with a mix of hydrated red chiles and spices.
I think one of the reasons this is such a popular breakfast is because of how easy it is to put together. Basically the chorizo sausage is sauteed and then lightly beaten eggs are scrambled into it. In Spanish we call scrambled eggs “revueltos” and this dish may sometimes be called huevos revueltos con chorizo, scrambled eggs with chorizo.
Vegan Huevos con Chorizo
For those that no longer eat eggs, don’t worry because we can still enjoy this flavorful and hearty breakfast.
The way I’ve been veganizing huevos con chorizo is by making a tofu “egg” instead of a chicken egg. I’ve cooked it like this for several years now and I can tell you that I really enjoy it.
Now if you’re lucky to live where Just Egg is available, that makes a wonderful alternative to the tofu egg and chicken egg.
So while you can absolutely use store-bought vegan chorizo (I hear Trader Joe’s is pretty good) if you want to make your own go ahead and check out my recipe. It’s what I used in these photos and actually, the only vegan chorizo I’ve been eating lately.
Why You’ll Love Vegan Huevos con Chorizo
• If you need to watch your cholesterol, tofu doesn’t have cholesterol but eggs do.
• It tastes just as flavorful as the traditional recipe.
• You can cook this breakfast in 15 minutes.
• Perfect for meal prepping for your weekly breakfasts.
• Can be enjoyed with warm tortillas or used for making breakfast burritos.
Ingredients
Vegan Chorizo: I suggest using my homemade soy chorizo but if you don’t have the time to make it then use your favorite soy chorizo from the grocery store. I wouldn’t really suggest using a tofu chorizo
Silken Tofu: Whenever I am using tofu to make vegan eggs, I always use extra firm silken tofu. To me it mimics the texture of scrambled eggs perfectly. My favorite brand to use is Mori-Nu and you should be able to get it just about anywhere or there’s always Amazon too.
Oil: I use olive oil but you can use your favorite oil for cooking.
Seasonings: These are to taste and you can experiment with whatever you have on hand. I don’t use too much spice here because my homemade vegan chorizo is quite well seasoned. Experiment until you find a combination that works.
Black salt will help give the tofu an “eggy” scent and flavor, but if you don’t have it then use regular salt. A pinch of turmeric to help color the tofu. Nutritional yeast is also often added to tofu egg. I sometimes use it and other times don’t.
Ingredient Notes: If you’d like you can sauté some mince white onion with the chorizo for more flavor. When I use my homemade chorizo I don’t just because it’s already so well seasoned.
How to Make Vegan Huevos con Chorizo
Step 1:
Heat the oil in a pan then once hot add the vegan chorizo. Sauté for at least 5 minutes or until it has your desired texture (some people like it crispier). Mixing now and then so it doesn’t burn.
Step 2:
While the chorizo is cooking use a fork to break up and crumble the drained silken tofu until it resembles scrambled eggs. Add it over the cooked chorizo then sprinkle in the spices you want to use. Mix to well combine.
Step 3:
Sauté for 5 minutes or until you’re happy with the texture. Then you’re ready to serve!
How to Serve
Serve with warm corn or flour tortillas, some frijoles de olla or refried beans, and your favorite salsa or hot sauce. Accompany with some cafe de olla or your favorite hot morning drink.
Instead of tortillas you could also make a torta. So slice the bolillo roll then spread refried beans if you’d like and then scoop on the huevos con chorizo. Drizzle with your favorite salsa.
If you’d like you can also serve with some shredded or crumbled queso, a drizzle of crema and some avocado slices.
Flavor
This breakfast is packed with flavor from the punchy chorizo with all it’s aromatic spices and chile flavor, and the tofu having virtually no flavor of it’s own combines perfectly with the bold chorizo flavors.
Then to add a touch of heat (the chorizo isn’t spicy), I love to serve with some homemade salsa verde.
Storing and Reheating Instructions
Be it that you want to make this for your breakfast meal planning or have leftovers, make sure they come to room temperature first. Then place in an airtight container and store in the refrigerator. It’ll keep fresh for 5 days.
I would not recommend freezing this dish. The reason it that the texture in tofu once frozen changes completely.
More Silken Tofu Mexican Breakfast Recipes
Nancy’s Tips
• For those of you that are vegetarian you can easily swap out the tofu for eggs if you’d like.
• For those of you that have meat-eaters you need to cook for and can’t get them to try this meat-free version, please read the introduction paragraph to see how it’s traditionally made.
• This recipe makes 2 servings but you can double or triple it for more servings or meal prepping.
Gracias
I’m so happy you stopped by. If you have any questions or want to let me know how you liked this recipe, do leave a comment. Muchas gracias, I appreciate you!
More Vegan Chorizo Recipes
Vegan Huevos con Chorizo (Mexican Chorizo with Eggs)
Video
Ingredients
- 1 cup soy chorizo preferably homemade using my recipe
- 5.85 oz firm silken tofu
- pinch black salt or use regular salt to taste
- pinch ground turmeric optional
- 1 teaspoon nutritional yeast optional
Instructions
- Heat the oil in a non-stick pan and once hot add the oil then add the vegan chorizo.
- Sauté for 5-8 minutes or until it's slightly crispy or to your taste.
- Drain the tofu then place in plate or bowl and use a fork to crumble it into small pieces.
- Spread out the crumbled tofu over the cooked chorizo then sprinkle the black salt over it. If you're using additional spices you can add them now.
- Stir until well combined and sauté for 5-8 minutes or until it reaches your desired texture. Taste and add regular salt if desired.
- Serve with warm corn or flour tortillas, your favorite salsa, and whole or refried beans if desired.
Notes
Nutrition
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Looking for a Barro Plate Like Mine
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Nancy Lopez is a food blogger and author of the cookbook Mexican Tamales Made Meatless. Born in Mexico, raised in the US, and currently living in Southern Mexico, she has followed a meatless diet for almost 10 years. It is her passion and mission to share all she has learned about vegan Mexican cooking and vegetarian Mexican recipes. Mexican Made Meatless is a blog dedicated to preserving the authentic flavors of Mexican cuisine just without the meat. It’s a place to celebrate Mexican culture and all it’s delightfully delicious traditional foods. Read more…
