Vegan Chorizo & Scrambled Eggs Taco - Video Recipe

Vegan Soy Chorizo is really good! I first noticed this Soy Chorizo one day at the 99c only Store in Hollywood. I did a double-take and thought, "Why not try it?" When I spied it next to the Beef and Pork Chorizo, I read "Soy" as the Mexican word for "I am," as in "Soy Mexican" (I'm Mexican), not "Soy" as in vegetarian.

Since I originally made this video, recipe prices for Chorizo have increased 99.99 cents to $1.29. It's still a steal and the right price for this Chintz Chef. Corn tortillas and egg prices have also increased a bit.

Typical  Mexican-style pork or beef Chorizo is soft like raw ground meat. 

This Soy Chorizo, by Cacique, is similar, but with a cooked ground beef crumbly texture. I would still saute Soy Chorizo for a few minutes to get some crunchy texture.

Spice-wise you would be hard-pressed to tell the difference between regular meat Chorizo - it's chile flavored and spicy hot. Since there is no meat, or fat, you need to add a splash of oil if you are using a regular pan.

I guess what I miss the most is the grease that is rendered when a meat chorizo is browned -- it's so pungent and very flavorful. But, for calorie watchers, Soy Chorizo is a great alternative.

The ingredient list is short, unlike meat Chorizo which has organ meats like lymph nodes and salivary glands. Read the package to see for yourself, or go to Cacique's website here.

The best way to try out a new food product, I've found, is to use it in an egg scramble. This also works well if you don't know how a particular spice tastes and want to try it out cheaply and quickly.

Soy Chorizo squeezes out of the plastic skin easily. I used about a third of the 8 ounces, and added a tablespoon of oil, as soy chorizo sticks to the pan, unlike meat chorizo which has some fat and greasy bits in the mixture.

Soy Chorizo is already cooked, so you just need to heat it through to bring out the flavors in the chile and spice paste. After about three minutes of stirring, I added two eggs to scramble.

Soy Chorizo and Eggs are tasty on their own. For my recipe, you can use regular corn or flour tortillas.  

This spicy breakfast taco will snap you out of a foggy-headed morning if you had a little too much Cerveza the night before. If you want spicy, chili-infused scrambled eggs, as a tasty change to typical breakfast, my Soy Chorizo & Eggs Breakfast Tacos pack a lot of South of the Border flavor.

Vegan Chorizo & Scrambled Eggs Taco - Video            Play it here, video runs 1 minute, 45 seconds.

My YouTube video link for viewing or embedding, just click here.

Ingredients (2 or 3 tacos)

• Soy Chorizo - about 3 ounces, and remove the plastic wrap!
• 2 eggs - I used medium size.
• Tortillas - 2 or 3 flour or corn tortillas. Heat a couple of minutes to soften.
• Vegetable Oil - 1 tablespoon for sauting Soy Chorizo. Add more if needed when scrambling eggs.

Directions

Add a tablespoon of vegetable oil to a medium heating pan. Soy Chorizo has no fat like meat Chorizo, so some oil is needed to prevent sticking to the pan.

Saute Soy Chorizo for 3 to 5 minutes, depending on the heat of the pan.

Soy Chorizo is mushy so sauting will firm it up and allow the wet spicy mixture to render more flavor. I leave out salt and pepper as Soy Chorizo has plenty of seasonings.

*Regular Pork and Beef Chorizo has raw meat so it needs to be cooked through.

You can start to heat up the tortillas over low heat in another pan, grill, or microwave.

When the Chorizo has some brown crunchy bits, push it to the side of the pan and add eggs. Mix the scrambled eggs any way you like. I add eggs directly to the pan but you can blend the eggs first then add to the pan.

Once the eggs start to firm up after a minute, mix in the sauteed Soy Chorizo. It is ready to eat when the eggs are done.

Serve chorizo and eggs in a warm tortilla -- plain or with salsa!