Prepare yourself for a high-protein breakfast of huevos con chorizo made 100% plant-based. This Mexican "sausage and egg" dish is easy to throw together and is filled with spicy, meaty, and savoury flavors.
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When it comes to eating vegan most people start with the same question — "where do you get your protein?" Well, this huevos con chorizo recipe has over 40 grams of protein per serving and still delivers on flavor.
Serve it with a side of refried beans or load it into a burrito for the ultimate muscle-building breakfast!
What is huevos con chorizo?
Translated to English, huevos con chorizo simply means Mexican sausage with eggs. As we'll discuss in the history section, Mexican cuisine has incorporated many different types of eggs for centuries.
As far as chicken eggs go, "huevos" are a breakfast staple served all around Mexico. There are so many popular dishes utlizing eggs like ejotes con huevo, huevos a la Mexicana, and huevos rancheros, just to name a few.
A typical huevos con chorizo recipe starts with Mexican-style chorizo followed by eggs. Both are cooked together until the eggs are just done.
Is huevos con chorizo vegan?
Traditionally, a huevos con chorizo recipe is not vegan-friendly. But, we hope by the end of this post you'll see how easy it is to turn it plant-based without skimping on protein or flavor.
Whip together vegan chorizo, which includes a spicy and delicious marinade over top a base of textured vegetable protein (TVP). To replace chicken eggs, use a combination of tofu and seasonings that emulate a similar flavor and texture. Voila!
Figuring out the exact origin of huevos con chorizo is a tad tricky, but let's break this recipe into parts to hopefully make sense of it all.
Like we said earlier, eggs have been around for many years in Mexico. But, it wasn't until the Spanish invasion that chickens were brought over for human consumption.
Before this, eggs from turkey, duck, quail, and pheasant were collected and eaten. Even insect eggs were eaten for sustenance — including swamp fly, water bug, and ant eggs.
Now, the basis of many staple dishes here includes chicken eggs, and Mexico has even become the fourth-largest producer of eggs in the world.
Chorizo has been served in Spain for a long time, but the Mexican version can be traced back to the Aztec empire.
During the conquest, Hernán Cortés and his soldiers apparently brought pigs with them to produce chorizo in Mexico.
But, the evolution of chorizo in this country has resulted in a few distinct differences compared to its Spanish counterpart (find out more information in our vegan chorizo post).
Piecing it together
There are so many Mexican recipes that utilize either eggs or chorizo. It was only a matter of time before someone mixed them both together!
Huevos con chorizo is an extremely popular breakfast item that can be eaten by itself, served in a burrito, a taco, or a torta.
Although technically breakfast, you can catch us eating huevos con chorizo for lunch and dinner too (and snacks... let's be honest).
Hopefully, this vegan, gluten-free, and protein-packed meal will prove you can make all your favorite meat and dairy-based foods free of animal products (without sacrificing taste!).
🍲 Key ingredients
For a complete ingredient list and step-by-step guide, scroll down to our recipe card.
Taste: with an egg-like texture, firm tofu is the most optimal ingredient to emulate chicken eggs. Providing a touch of color and umami flavor is nutritional yeast. To achieve an eggy, sulfur taste, use black salt. And turmeric provides more color and health benefits to this vegan egg mixture.
Health: in addition to being high in protein, tofu carries a number of other health benefits. Studies have shown increased consumption of legumes (like soybeans) is correlated to a decreased likelihood of heart disease.
Taste: filled with flavorful ingredients like ancho chiles, garlic, cloves, cumin, coriander, and Mexican oregano, vegan chorizo contains the same great flavors as a meat version — just without any harm done to animals. What's not to love?!
Health: because plant-based chorizo is high in protein with no saturated animal fats, you'll receive beneficial nutrients without all the negative side effects. In addition, the capsaicin found in ancho chiles gives this chorizo recipe some anti-inflammatory properties.
If you have questions about this vegan huevos con chorizo recipe, don't forget to check out our FAQ section at the bottom of this post.
Step 1: drain and press your tofu between two hard surfaces with a heavy object over top. In the meantime, prepare a batch of vegan chorizo.
Step 2: heat some olive oil in a large skillet over medium. Then, add in the chorizo to warm it for a few minutes (if it isn’t already hot).
Step 3: in a mixing bowl, crumble the tofu and add nutritional yeast and turmeric. Stir until evenly coated, then add it to the skillet as well.
Step 4: when the tofu is heated, season everything with a pinch of black salt and regular sea salt to taste. Lastly, mix in a spoonful of hot sauce.
Nothing is better than having protein-filled meals to eat throughout the week. Try making extra and follow these storage instructions to keep your huevos con chorizo long-lasting.
Vegan huevos con chorizo will keep in the fridge for up to 4-5 days. Just keep everything in airtight glass containers to preserve the flavors best.
We always enjoy tofu scrambles cold the next day, but if you prefer yours warm, pan-fry it for about 2-3 minutes over medium. Serve as you normally would.
💭 Pro tips
We'd like to share some tips and tricks we learned while experimenting with this plant-based huevos con chorizo recipe:
- Press the tofu. No one likes watery eggs (vegan or not). Make sure you spend at least 15-20 minutes pressing it.
- Use firm tofu. Soft tofu falls apart because it has a high water content, and extra-firm tofu is quite crumbly compared to regular eggs. Try to stick to the firm variety for tofu scrambles.
- Serve with tortillas. You'll be so glad if you serve this breakfast with corn tortillas or as the base for a hearty breakfast burrito!
- Add more spice. If you like your breakfast on the spicy side, try throwing in some serranos or a habanero chile.
🍴 Tasting notes
This is one of our go-to meals when we're craving a hearty and flavorful breakfast. It's:
If you try this huevos con chorizo recipe, please rate it and leave us a comment below! Want to stay up-to-date with new recipes? Subscribe to our newsletter or connect with Broke Bank Vegan on social media. Happy eating!
Huevos con Chorizo
- Mixing bowl
- 1 ½ cups vegan chorizo ($1.16)
- 1 pack firm tofu ($3.53)
- 1 tablespoon nutritional yeast ($0.24)
- ½ teaspoon turmeric powder ($0.01)
- 1 tablespoon olive oil ($0.11)
- 1 teaspoon black salt ($0.02)
- Sea salt to taste ($0.01)
- 1 tablespoon hot sauce optional
- First, drain and press the tofu between two hard surfaces with a heavy object over top for about 15-20 minutes.
- In the meantime, prepare a batch of homemade vegan chorizo. Or use store-bought if you’d prefer. Transfer to a container and set aside.
- Heat olive oil in a large skillet over medium. Add in the chorizo and warm it for 2-3 minutes (if it isn’t already hot).
- In a mixing bowl, crumble the tofu, then add nutritional yeast and turmeric. Stir until evenly coated, then add to the skillet.
- When the tofu is heated (about 3-4 minutes), season with black salt and regular sea salt to taste. Lastly, mix in hot sauce.
- The hot sauce we used in this recipe is Búfalo Salsa Clásica.
- Optional ingredients are not reflected in the price or calories of our recipes.
- We calculate nutritional information for our recipes with Cronometer.
- Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
- All prices are in USD.
♻️ Similar recipes
For more vegan egg-inspired breakfasts, check out our:
- Ejotes con huevo for another protein-packed breakfast with tender green beans and tofu mixed together.
- Huevos a la Mexicana for a quick and easy Mexican-style breakfast that's delicious at any time of the day.
- Vegan Spanish omelette to try this egg-based dish made with chickpea flour and stuffed with creamy potatoes, sweet onions, and tangy tomatoes.
- Tofu scramble to try a more "western-style" version of plant-based eggs.
You don't have to press the tofu before using it in this recipe, but the overall taste and texture will be better.
For an extra "egg-like" flavor, opt for black salt. However, if you don't have access to it or don't really enjoy the sulfurous taste of eggs, just use regular sea salt.
If you don't want to make your own vegan chorizo, you can use any store-bought soyrizo to make this recipe a bit quicker.