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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.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
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.