I love soy chorizo, but am not a fan of the extra additives with the store bought brands. Most Sundays I make my own version so that I control the ingredients.
1/4 c diced onion
1/4 c diced black olives
1/4 c diced sundries tomatoes (I prefers dried, not in oil)
1 jalapeño seeded and diced
1 block firm tofu crumbled
Spices: garlic, turmeric, sage, paprika, chili powder, cumin, coriander, onion powder
Sauté onion, black olives, sun dried tomatoes and jalapeño with water, veggie broth or a drizzle of olive oil until soft. Add a tablespoon or two of liquid aminos, miso and tomato paste. Sauté for a few minutes. Add 1/2-1 teaspoon of each spice and stir.
Add crumbled tofu and continue to sauté. I tend to sprinkle more of each spice depending on the flavor I want. The sriracha can be added at bit at a time until desired spiciness. Stir until liquid is gone.
I serve my soy chorizo with sautéed onions, mushrooms, greens and roasted or baked sweet potatoes, avocados, roasted tomatoes. The left overs are great with a salad, beans and rice, potatoes…we eat this with everything!!