This one’s for everyone dreaming about their favourite takeaway but still going strong with Veganuary 💪🌱Put our ultimate fino fakeaway on the menu this weekend to satisfy those cravings.

Vegan Pitta

Time: 25 mins

Serves: 2


For the Piri-piri tofu:

  • 2 tbsp vegetable oil
  • 280g tofu cut into strips
  • 1 tbsp Piri-piri seasoning
  • 1 red chilli finely sliced
  • 3 tbsp Piri-piri sauce

For the rest:

  • 2 white pittas
  • 2 heaped tbsp caramelised onion chutney
  • 2 tbsp vegan perinaise
  • Large handful mixed leaves
  • 4 vegan Cheddar slices

To serve (optional):

  • 250g frozen skin on fries
  • 2 tsp Piri-piri seasoning
  • Vegan coleslaw


  1. Start by pre-heating your oven to gas 6, 200°C, fan 180°C and bake your skin on fries for 18-20 mins until golden.
  2. Meanwhile, heat your veg oil in a large, non-stick pan over a medium heat. Sprinkle your tofu strips all over with Piri-piri seasoning plus a large pinch of salt and pepper so evenly covered. Add your tofu strips and chilli to the hot oil and fry for 8 minutes until golden all over. Add Piri-piri sauce and mix so it’s coated before popping to one side.
  3. Toast your pittas, slice down the side to create pockets and spread the bottom of each with caramelised onion chutney followed by perinaise and leaves. Fill each with Piri-piri tofu and top each with a couple of slices of vegan Cheddar before popping in the oven to melt and heat through for a few mins.
  4. Remove your chips from the oven and coat in Piri-piri seasoning plus a large pinch of salt and pepper. Remove your pittas from the oven and serve alongside Peri-peri chips and slaw for a vegan spin on a classic.