In a large pot, add about 12 cups of water and bring to a boil. Add the onion, bay leaf, garlic and salt. Drain the soy and press it with something heavy.
To a blender, add the cooked chiles, onion, garlic plus the spices, the vinegar, oil, plus 2 to 3 tablespoons of the chile water.
Add the sauce with the soy meat and mix everything together using a spatula. Squeeze the ingredients together to ensure the soy meat is saturated with the sauce.
Cover container with plastic wrap and rest in refrigerator for a minimum of 2 hour. Preferably overnight.
My favorite way to enjoy Soy Chorizo with is to add it to scrambled eggs.