Migas con chorizo vegetal (Crumbs wih vegetable chorizo)

3 breads the day before
3 garlic cloves
1/4 cup olive oil
Salt
100 g wheat gluten
50 g firm tofu
3 tablespoon small tvp
2 tablespoon soy sauce
1 tablespoon breadcrumbs
1/2 teaspoon black pepper
3 teaspoon paprika
1 tablespoon smoked paprika
1 teaspoon garlic powder


Preheat oven at 180ºC. Mix in a bowl tofu with the tvp, gluten, breadcrumbs, black pepper, papkrikas, garlic powder and soy sauce. Add water carefully while kneading until thick and easy to work with. Roll into aluminium foil as we did with the vegan sausages. Cook at the oven for 20 minutes.

Meanwhile, remove all crumb from the bread by pinching it. Moisture it with a water spray.
Remove carefully vegetable chorizo from oven and cut into slices. Make a cut in each garlic clove. Heat oil in a deep frying pan and fry garlic and chorizo for a couple of minutes. Add the cumbs and turn to medium-low heat stirring constantly with a spoon fot 7-10 minutes or until lightly brown. Serve hot.

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