Vegan Tofu Scramble Breakfast Pockets

Vegan Tofu Scramble Breakfast Pockets are a delicious and healthy option for breakfast. These hand-held pockets are filled with a flavorful tofu scramble and colorful vegetables, all wrapped in flaky puff pastry. They are a perfect way to start your day with energy and nutrition. Plus, they are easy to make and can even be prepared ahead of time.

Why make this recipe

Making Vegan Tofu Scramble Breakfast Pockets is a great way to enjoy a tasty, plant-based meal. They are quick to prepare, making them ideal for busy mornings. The combination of tofu, spices, and fresh vegetables provides a nutritious breakfast that is high in protein and flavor. You can also customize the filling to suit your taste, making these pockets a versatile addition to your meal prep routine.

How to make Vegan Tofu Scramble Breakfast Pockets

Ingredients:

• 1 box (2 rolls) puff pastry, thawed (Pepperidge Farm brand’s is vegan)
• 1-2 tbsp flour
• 1 block extra-firm tofu
• 2-3 tbsp cornstarch
• 2 tsp turmeric
• 1/2 – 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp chicken seasoning blend
• 1 tsp salt
• 1/2 tbsp low sodium soy sauce
• 1/2 tbsp vegan worcestershire sauce
• 2 tbsp + 1 tbsp olive oil (separated)
• 2-3 tbsp nutritional yeast
• 1/2 white onion (chopped)
• 2 stalks celery (diced small)
• 2 medium carrots (diced small)
• 2 cups fresh spinach
• 4-5 mushrooms (diced small)
• 1-2 tbsp unsweetened soy milk
• Poppy seeds and/or sesame seeds (for topping)

Directions:

1. First, press the tofu for about 30 minutes to remove excess liquid.
2. Crumble the tofu into a medium bowl and mix in the cornstarch.
3. Add all the spices, soy sauce, and Worcestershire sauce. Mix until combined.
4. Heat 2 tbsp of olive oil in a large sauté pan over medium-high heat. When hot, add the tofu and cook, stirring often, until the edges are golden and slightly crisp. Transfer the tofu to a separate bowl.
5. In the same pan, heat the remaining 1 tbsp of olive oil. Add all the vegetables and cook over medium heat, stirring often, until softened and fragrant. Add the veggies to the bowl with the tofu and mix in the nutritional yeast. Taste and add more salt and pepper if needed. Set the filling aside to cool.
6. Lightly flour a clean surface. Roll out one sheet of puff pastry into a large rectangle and cut into 8 even rectangles.
7. Spoon the cooled filling onto half of the rectangles. Moisten the edges with water and cover with the other rectangles.
8. Use a fork to press the edges and seal them. Cut 3 small lines on top of each pocket for steam to escape.
9. Brush the tops with unsweetened soy milk and sprinkle with sesame or poppy seeds.
10. Place the breakfast pockets on a parchment-lined baking sheet and refrigerate for at least 15 minutes before baking.
11. Preheat the oven to 400°F and bake for 22-24 minutes until golden brown and puffed. Enjoy immediately or let cool completely, wrap in plastic, and store in the fridge.

How to serve Vegan Tofu Scramble Breakfast Pockets

These breakfast pockets are best served warm. You can enjoy them on their own or with your favorite dipping sauce. They make a great addition to a brunch spread or can be paired with a fresh fruit salad for a complete meal.

How to store Vegan Tofu Scramble Breakfast Pockets

If you have leftovers, allow the pockets to cool completely. Wrap them in plastic wrap or store them in an airtight container in the refrigerator. They will stay fresh for up to 4 days. You can also freeze them for longer storage; just make sure to wrap them well to prevent freezer burn.

Tips to make Vegan Tofu Scramble Breakfast Pockets

1. For an extra crispy crust, make sure not to skip the refrigeration step before baking.
2. Feel free to customize the filling with your favorite vegetables or spices to suit your taste.
3. If you prefer a saucier filling, add a little vegan mayo or hot sauce to your tofu mixture.

Variations

You can easily adapt this recipe. Try adding avocado, bell peppers or even vegan cheese to the filling for different flavors. For a spicier kick, add jalapeños or sriracha.

FAQs

Can I use a different type of pastry?
Yes! You can substitute with any vegan-friendly pastry, as long as it is suitable for baking.

Can these be made ahead of time?
Absolutely! You can prepare the pockets ahead of time, refrigerate or freeze them, and just bake them fresh when needed.

What if I’m not a fan of tofu?
You can replace tofu with chickpeas or lentils for a different protein source that still holds up well in the filling.

Vegan Tofu Scramble Breakfast Pockets

Delicious hand-held breakfast pockets filled with a flavorful tofu scramble and colorful vegetables, all wrapped in flaky puff pastry.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 8 pockets

Course: Breakfast, Brunch

Cuisine: Plant-Based, Vegan

Calories: 200

Ingredients Method Notes

Ingredients

  

For the tofu filling

• 1 box (2 rolls) puff pastry, thawed (Pepperidge Farm brand's is vegan)
• 1-2 tbsp flour
• 1 block extra-firm tofu Press for 30 minutes to remove excess liquid
• 2-3 tbsp cornstarch
• 2 tsp turmeric
• 1/2 - 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp chicken seasoning blend
• 1 tsp salt
• 1/2 tbsp low sodium soy sauce
• 1/2 tbsp vegan worcestershire sauce
• 2 tbsp olive oil Separated for cooking
• 1 tbsp olive oil For cooking vegetables
• 2-3 tbsp nutritional yeast
• 1/2 white onion chopped
• 2 stalks celery Diced small
• 2 medium carrots Diced small
• 2 cups fresh spinach
• 4-5 mushrooms diced small
• 1-2 tbsp unsweetened soy milk For brushing
• to taste poppy seeds and/or sesame seeds For topping

Method

 

Preparation

1. Press the tofu for about 30 minutes to remove excess liquid.
2. Crumble the tofu into a medium bowl and mix in the cornstarch.
3. Add all the spices, soy sauce, and Worcestershire sauce. Mix until combined.
4. Heat 2 tbsp of olive oil in a large sauté pan over medium-high heat. When hot, add the tofu and cook, stirring often, until the edges are golden and slightly crisp. Transfer the tofu to a separate bowl.
5. In the same pan, heat the remaining 1 tbsp of olive oil. Add all the vegetables and cook over medium heat, stirring often, until softened and fragrant.
6. Add the veggies to the bowl with the tofu and mix in the nutritional yeast. Taste and add more salt and pepper if needed. Set the filling aside to cool.
7. Lightly flour a clean surface. Roll out one sheet of puff pastry into a large rectangle and cut into 8 even rectangles.
8. Spoon the cooled filling onto half of the rectangles. Moisten the edges with water and cover with the other rectangles.
9. Use a fork to press the edges and seal them. Cut 3 small lines on top of each pocket for steam to escape.
10. Brush the tops with unsweetened soy milk and sprinkle with sesame or poppy seeds.
11. Place the breakfast pockets on a parchment-lined baking sheet and refrigerate for at least 15 minutes before baking.
12. Preheat the oven to 400°F and bake for 22-24 minutes until golden brown and puffed.
13. Enjoy immediately or let cool completely, wrap in plastic, and store in the fridge.

Notes

These breakfast pockets are best served warm. They make a great addition to a brunch spread or can be paired with a fresh fruit salad for a complete meal. If you have leftovers, allow them to cool completely, wrap, and store in the fridge for up to 4 days. They can also be frozen for longer storage.