Savory, slightly spicy, and deep red from the guajillo, this soy-based chorizo substitute soaks up flavor the same way dried soy protein does when it's cooked in something well-seasoned. It won't taste like pork chorizo, but it does its job.
Ingredients
- 8 oz (225 g) soya
- 1 cup guajillo puree
- salt & pepper
Instructions
- 1Bring a pot of water to a boil. Add the dried soy protein and cook for 10 minutes until fully softened.
- 2Drain well and let cool slightly.
- 3Combine the softened soy protein with the guajillo puree.
- 4Mix until fully coated.
- 5Taste and season with salt and pepper.
Cook's Note
Drain the soy protein really well after boiling, if it holds water, the guajillo puree won't coat it properly and the finished texture will be wet and loose rather than chunky.
Best Served With
Tacos, burritos, or as a filling with scrambled eggs.
Why This Recipe Works
Dried soy protein is neutral by itself, which means it absorbs whatever sauce it's cooked in completely. The guajillo puree has enough body and flavor to carry the whole thing.
Make It Yours
- Cook in a hot pan with a splash of oil after mixing to get some crispy edges.
- Add a pinch of cumin or smoked paprika to the puree for more depth.
Leftover Strategy
Keeps refrigerated for 3–4 days. Reheat in a pan with a little oil.
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Pairing
Works as a filling, no standalone pairing.