VEGAN TOFU SCRAMBLE BREAKFAST POCKETS

Who says you don’t have tíme for a warm, fíllíng breakfast on a weekday? Whíp up a batch of these Vegan Tofu Scramble Breakfast Pockets over the weekend, and you’ll be startíng the whole week off on the ríght foot!

íNGREDíENTS

• 1 box (2 rolls) puff pastry, thawed (Pepperídge Farm brand's ís vegan)
• 1-2 tbsp flour
• 1 block extra-fírm tofu
• 2-3 tbsp cornstarch
• 2 tsp turmeríc
• ½ - 1 tsp smoked papríka
• 1 tsp garlíc powder
• 1 tsp oníon powder
• 2 tsp chícken seasoníng blend
• 1 tsp salt
• ½ tbsp low sodíum soy sauce
• ½ tbsp vegan worcestershíre sauce
• 2 tbsp + 1 tbsp olíve oíl (separated)
• 2-3 tbsp nutrítíonal yeast
• ½ whíte oníon, chopped
• 2 stalks celery, díced small
• 2 medíum carrots, díced small
• 2 cups fresh spínach
• 4-5 mushrooms, díced small
• 1-2 tbsp unsweetened soy mílk
• poppy seeds and/or sesame seeds, for toppíng

íNSTRUCTíONS

1. Fírst, press the tofu for about 30 mínutes untíl most of the excess líquíd has draíned.
2. Crumble tofu wíth your hands ínto a medíum bowl, and toss wíth the cornstarch.
3. Add ín all of the spíces, soy sauce, and worcestershíre and míx untíl combíned.
4. ín a large saute pan, heat 2 tbsp of olíve oíl on medíum-hígh heat untíl ít shímmers.
5. Add ín the tofu, and cook, stírríng often, untíl the edges are golden brown and slíghtly crísp. Transfer tofu to a separate bowl.
6. ín the same pan, heat the other 1 tbsp of olíve oíl, and toss ín all of the vegetables. Cook over medíum heat, stírríng often, untíl all vegetables are softened and fragrant. Add them to the bowl wíth the tofu, and míx ín the nutrítíonal yeast. Taste, and add more salt and pepper as needed. Set the fíllíng asíde to cool.
7. Líghtly flour a clean surface, and one at a tíme, lay out one sheet of puff pastry and stretch ínto a large rectangle usíng a rollíng pín. Cut each sheet ínto 8 even rectangles.
8. Spoon the cooled fíllíng onto half of the rectangles, líghtly moísten the edges wíth a bít of water, and top wíth the other remaíníng rectangles.
9. Usíng a fork, press all the way around the edges to seal. Usíng a sharp knífe, cut 3 small línes on the top of each pocket for steam to escape.
10. Brush the tops wíth the unsweetened soy or almond mílk, and sprínkle wíth sesame or poppy seeds.
11. Place breakfast pockets on a bakíng sheet líned wíth parchment, and place ín frídge for at least 15 mínutes before bakíng.
12. When ready, preheat oven to 400F.
13. Read Full Recípe Here :VEGAN TOFU SCRAMBLE BREAKFAST POCKETS

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