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vegan tofu scramble breakfast pockets

Vegan Tofu Scramble Breakfast Pockets for Busy Mornings

Try these vegan tofu scramble breakfast pockets for a quick, filling, and satisfying meal on the go!
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 15 minutes
Total Time 1 hour 10 minutes
Servings: 4 pockets
Course: Breakfast
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pockets
  • 1 package vegan puff pastry Use a brand like Pepperidge Farm for best results
  • 2 tablespoons unsweetened soy milk For brushing on pastries
  • 1 tablespoon poppy or sesame seeds For sprinkling on top
For the Filling
  • 14 ounces extra-firm tofu Press well to remove excess moisture
  • 2 tablespoons cornstarch Helps bind the tofu
  • ½ teaspoon turmeric For color and flavor
  • ½ teaspoon smoked paprika Adds depth
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon chicken seasoning Can be swapped for dried herbs
  • ½ teaspoon salt
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon vegan Worcestershire sauce Optional
For the Vegetables
  • 1 small white onion Sauté until translucent
  • 2 cups spinach Wilt down with other veggies
  • 1 cup mushrooms Chop finely
  • 1 cup carrots Chopped
  • 1 cup celery Chopped
For Extra Flavor
  • ¼ cup nutritional yeast For a cheesy flavor
  • 2 tablespoons olive oil For sautéing

Equipment

  • Sauté pan
  • Oven
  • Rolling Pin

Method
 

Step-by-Step Instructions
  1. Press the extra-firm tofu for about 30 minutes to eliminate excess moisture. Crumble into a bowl and sprinkle in the cornstarch. Mix gently to coat the tofu.
  2. Combine turmeric, smoked paprika, garlic powder, onion powder, chicken seasoning, and salt with the crumbled tofu. Drizzle over low sodium soy sauce and vegan Worcestershire sauce, then stir until well-coated.
  3. Heat olive oil in a sauté pan over medium-high heat. Add the seasoned tofu mixture and sauté for about 7-10 minutes until golden brown.
  4. In the same pan, add olive oil and sauté chopped onions, carrots, celery, and mushrooms for about 5-7 minutes. Add spinach and stir until wilted, then mix in the sautéed tofu and nutritional yeast.
  5. Preheat oven to 400°F (200°C). Roll out the vegan puff pastry and cut it into rectangles. Place a spoonful of the filling on one half and moisten edges with soy milk.
  6. Fold the pastry over the filling, sealing the edges well. Crimp with a fork and cut small slits on top to allow steam to escape.
  7. Refrigerate for about 15 minutes, then bake on a lined baking sheet for 22-24 minutes until golden and flaky.

Nutrition

Serving: 1pocketCalories: 300kcalCarbohydrates: 36gProtein: 12gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 10gSodium: 400mgPotassium: 450mgFiber: 4gSugar: 1gVitamin A: 800IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

Customize the filling with your favorite vegetables and proteins.

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