tofu scramble breakfast pockets

You can jazz up the basic tofu scramble filling by adding vegan bacon, vegan cheese and anything else that you usually like inside of your scramble, the possibilities are endless! If you want to save your breakfast pockets for more than a week you can wrap them in parchment paper and freeze them. You’ll need to re-heat them in the oven or toaster oven so they come out nice and crispy.

tofu scramble breakfast pockets

INGREDIENTS
  1. 1 box puff pastry, many brands are accidentally vegan
  2. 2 cups medium-firm tofu, crumbled
  3. 1/2 cup onion, finely diced
  4. 1 1/2 cups mushroom, chopped
  5. 1/2 cup tomato, finely diced
  6. 1/2 tsp garlic, minced
  7. 1/4 tsp onion salt
  8. 1/4 tsp turmeric, optional for color
  9. Dash black pepper

INSTRUCTIONS
  • Preheat oven to 350 degrees F. the drained and washed black beans with 1 cup of water in a blender until you have a smooth puree.
  • Defrost your puff pastry according to package instructions.
  • Preheat your oven to 400 degrees.
  • Heat a large frying pan over medium heat and crumble your tofu.