Place the silk tofu in the container of the blender. Remove the peel from the chorizo and cut into small pieces. Add the Chorizo and garlic to the tofu and mix until you get one unified mixture.
Chop up the basil leaves and fold in with a spoon.
Roll out the puff pastry on the work surface and spread the filling evenly over the entire pastry. Leave around 1 cm free around the edges. Roll both ends of the pastry up until the middle. Close it up with the greaseproof paper that came with the dough and freeze for about 45 minutes to an hour.
Pre-heat the oven (to 200° C). Cut the rolled up dough into slices of about 1,5 to 2 cm thickness. Place the “pig’s ears” on a baking tray (covered with baking paper), but leave enough space between each single one. Sprinkle some yeast flakes over them and bake for 40 minutes.
Let them cool down before serving!