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Vegan Chorizo Pita Pockets

This homemade vegan chorizo can be made in 15 minutes and is smokey, firm with a subtle hint of sweetness. It tastes just like the real thing!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Course, Snack
Cuisine: Fusion, Mediterranean, Western
Keyword: chorizo, pita pockets
Servings: 4

Ingredients

  • 200 g firm tofu
  • 2 tsp smoked paprika
  • 1 tsp chili powder
  • 2 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tsp maple syrup
  • 1/2 tsp cumin powder
  • 1 tsp apple cider vinegar
  • 2 tsp ketchup
  • olive oil

Pita Pockets

  • pita pockets
  • lettuce
  • sauteed mushrooms
  • pumpkin hummus

Instructions

  • Freeze some tofu, thaw it and drain it with paper towels. Then crumble it up to resemble crumbled sausage.
  • Add some olive oil to a pan. Add your crumbled tofu and all the seasonings. Pan fry until somewhat charred and crispy (but not burnt).
  • You can use this in pita pockets, wraps or even buddha bowls. You can also use it as a topping for salads and soups!