Chorizo Scramble (Vegan + Gluten Free)

Vegan Chorizo Scramble

Egg and chorizo was one of my very favorite breakfasts growing up. Wrapped in a flour (or corn) tortilla with cheese and hot sauce. Or stuffed into a toasted roll. I honestly loved it so much and I still genuinely crave it all the time.

They make soyrizo out there and I had found one that was a pretty great substitute but of course I haven’t been able to find the kind that I liked anymore so I had to take matters into my own hands.

So I figured that using tofu to make a scramble was my best option. I had actually never used tofu to make a scramble before because like I’ve mentioned it’s not my absolute favorite so I don’t really think of it often. I knew though that with all the potatoes and all the spices and everything that it would be the perfect way to make a chorizo like breakfast burrito.

The spice blend is so simple but also really customizable. For instance, my mom didn’t like so much chili powder in it. For others the cinnamon may be something you want to omit completely. So if you want you can start small with ingredients and add them as you need them. If you’re not picky though mix up the amounts I give and sprinkle it to your own taste.

The potaotes, jalapeno, and pepper make it that much better. Gives added flavor and a little bit of something extra with the potatoes. Basically this whole combination of everything makes for a great hearty breakfast that’s completely plant based.

You can serve it as is or mix it up and make a burrito, serve it with some sourdough toast, or on a soft roll. Top it off with salsa or hot sauce or even some shredded vegan cheese would be great.

If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.

Vegan Chorizo Scramble

Chorizo Scramble (Vegan + Gluten Free)

Taking your standard eggs and chorizo and turning it into a hearty plant based breakfast.

Course Breakfast, Brunch
Cuisine Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4
Author Modern Little Victories


  • 1 block extra firm tofu
  • 5-6 mini red potatoes diced
  • 1 jalapeno diced
  • ½ small red onion diced
  • ½ red bell pepper diced
  • 2 tbsp olive oil
  • 2 tbsp chili powder
  • ½ tbsp cumin
  • 1-2 tsp paprika
  • 1 tsp oregano
  • ½ tsp garlic power
  • ½ tsp salt
  • dash of cinnamon optional
  • Optional for serving
  • tortillas
  • avocado
  • salsa


  1. About 30 minutes before you start cooking press your tofu to remove all the liquid.
  2. In a small bowl mix the chorizo seasoning together. Set aside.
  3. Place on a plate in the sink and cover with a tea towel or paper towel and place a heavy pan or heavy books on top of it.
  4. In a large skillet heat oil over medium heat and add in potatoes, jalapeno, onion, and red pepper. Cook for about 15 minutes or until potatoes are fork tender.
  5. Remove potatoes from skillet and set aside.
  6. Place tofu in skillet and crumble up with a spatula and cook up for about 5-10 minutes. Sprinkle 1-2 tablespoons of the chorizo seasoning over your tofu and combine well.
  7. Add the potatoes back in and let everything cook for another 5 minutes or so.
  8. Serve hot in a flour tortilla or just on a plate with salsa and avocado.

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