Breakfast Hot Pockets
These vegan breakfast hot pockets wrap a savory turmeric-spiced tofu scramble and melty vegan cheese in golden, flaky pastry. Ready in about 50 minutes, they make a satisfying grab-and-go morning treat.
Ingredients
- 400 g pastry dough one sheet
- pizza sauce or ketchup, or any tomato sauce you like
- 1 cup tofu crumbled
- ⅓ cup green onions chopped
- 2 Tbsp olive oil
- 1 tsp turmeric
- ½ tsp black salt
- 1 clove garlic minced
- 1 Tbsp nutritional yeast
- 1 Tbsp dill chopped
- 1 Tbsp sesame seeds
- vegan cheese any melting type, store-bought or homemade
- salt to taste
- pepper to taste
Instructions
- Add ½ cup tofu to a blender and pulse until smooth. Set aside.
- Add the rest of the tofu and pulse until crumbled.
- Heat a skillet over medium heat and add the oil.
- Add the green onions, garlic, turmeric, black salt, and ½ tsp of pepper.
- Cook for 2 minutes, stirring.
- Add the tofu and nutritional yeast, mix well and cook for 3-5 minutes.
- Take off the heat and stir in the dill.
- Roll out the dough, cut it into squares, and spread 1 Tbsp of pizza sauce on each.
- Add some shredded vegan cheese.
- Add the tofu filling and pinch the edges shut with a fork.
- Brush them with olive oil and sprinkle sesame seeds on top.
- Bake at 180 degrees C for 20 minutes, or until golden brown.
Notes
Best served warm, straight from the oven. Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven to keep the pastry crisp.