Press the tofu for about 30 minutes until most of the excess liquid has drained.

Crumble tofu with your hands into a medium bowl and toss with the cornstarch.

Add in all of the spices, soy sauce, and Worcestershire sauce; mix until combined.

In a large sauté pan, heat 2 tbsp of olive oil on medium-high heat until it shimmers.

Add in the tofu and cook, stirring often, until the edges are golden brown and slightly crisp. Transfer tofu to a separate bowl.

In the same pan, heat the remaining 1 tbsp of olive oil, toss in all of the vegetables, and cook over medium heat, stirring until softened and fragrant.

Mix the sautéed veggies into the bowl with the tofu, add nutritional yeast, and taste for salt and pepper adjustments.

Lightly flour a clean surface, stretch one sheet of puff pastry into a large rectangle, and cut it into 8 even rectangles.

Spoon the cooled filling onto half of the rectangles, moisten edges with water, and cover with the remaining rectangles.

Seal edges with a fork and cut 3 small slits on top for steam to escape.

Brush the tops with unsweetened soy or almond milk, and sprinkle with sesame or poppy seeds.

Place breakfast pockets on a parchment-lined baking sheet and refrigerate for at least 15 minutes before baking.

Preheat oven to 400°F, transfer pans from fridge to oven, and bake for 22-24 minutes until golden brown, crisp, and puffed.

Enjoy immediately or let cool completely, then wrap in plastic and store in the fridge until needed.