Scramble eggs on other side until almost set. To make your homemade soyrizo, you’ll need Textured Vegetable Protein (TVP), a soy product. Big happy sigh...I love it when that happens! Top with your favorite salsa, sour cream and cilantro. While the Soyrizo cooks, whisk your eggs in a small bowl (you can add some milk to make them creamy if you want). Recipe Notes. Sprinkle the cheese over the eggs and let it melt. 3. Pour the beaten eggs over the sausage in the skillet. Repeat this lifting-and-folding motion every 10 seconds or so until the eggs are just set. 1. Divide soyrizo mixture between two tortillas. I also topped the finished product with several dashes of Texas Pete, because I pretty mush put Texas Pete on everything. Add the eggs to the pan and scramble everything together until the eggs are cooked through. Where to use soy chorizo. Lower heat to medium-low and push browned soyrizo aside. Make this taco your own! 2. Everything else is basically pantry staples and spices. Pour eggs over cooked soyrizo and let set for about thirty seconds. TVP is available at most grocery stores in my area these days, and also easy to find online. Fold over and complete cooking. Let the mixture sit in the pan for about 20 to 30 seconds, then with a wooden spoon or spatula, gently lift the egg from the bottom of the pan and fold it over itself. Stir together eggs and soyrizo, push mixture aside. While your soyrizo and eggs are cooking, heat tortillas. Serve in a bowl, for easy eating, and top with sliced avocado. Brown soyrizo over medium-high heat in a non-stick skillet. This Soyrizo (soy chorizo) was one of my favorites years ago and when I made it again recently I feel in love all over again. After trying this, you will make it a point to never be without them! From The Best 125 Meatless Mexican Dishes, it is simple and almost a pantry dish, as long as you have dried ancho peppers in your pantry.