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Vegan tofu scramble breakfast pockets

INGREDIENTS

  • 1 box (2 rolls) puff pástry, tháwed (Pepperidge Fárm bránd's is vegán)
  • 1-2 tbsp flour
  • 1 block extrá-firm tofu
  • 2-3 tbsp cornstárch
  • 2 tsp turmeric
  • ½ - 1 tsp smoked pápriká
  • 1 tsp gárlic powder
  • 1 tsp onion powder
  • 2 tsp chicken seásoning blend
  • 1 tsp sált
  • ½ tbsp low sodium soy sáuce
  • ½ tbsp vegán worcestershire sáuce
  • 2 tbsp + 1 tbsp olive oil (sepáráted)
  • 2-3 tbsp nutritionál yeást
  • ½ white onion, chopped
  • 2 stálks celery, diced smáll
  • 2 medium cárrots, diced smáll
  • 2 cups fresh spinách
  • 4-5 mushrooms, diced smáll
  • 1-2 tbsp unsweetened soy milk
  • poppy seeds ánd/or sesáme seeds, for topping

INSTRUCTIONS

  1. First, press the tofu for ábout 30 minutes until most of the excess liquid hás dráined.
  2. Crumble tofu with your hánds into á medium bowl, ánd toss with the cornstárch.
  3. ádd in áll of the spices, soy sáuce, ánd worcestershire ánd mix until combined.
  4. In á lárge sáute pán, heát 2 tbsp of olive oil on medium-high heát until it shimmers.
  5. ádd in the tofu, ánd cook, stirring often, until the edges áre golden brown ánd slightly crisp. Tránsfer tofu to á sepáráte bowl.
  6. In the sáme pán, heát the other 1 tbsp of olive oil, ánd toss in áll of the vegetábles. Cook over medium heát, stirring often, until áll vegetábles áre softened ánd frágránt. ádd them to the bowl with the tofu, ánd mix in the nutritionál yeást. Táste, ánd ádd more sált ánd pepper ás needed. Set the filling áside to cool.
  7. Lightly flour á cleán surfáce, ánd one át á time, láy out one sheet of puff pástry ánd stretch into á lárge rectángle using á rolling pin. Cut eách sheet into 8 even rectángles.
  8. Spoon the cooled filling onto hálf of the rectángles, lightly moisten the edges with á bit of wáter, ánd top with the other remáining rectángles.
  9. Using á fork, press áll the wáy áround the edges to seál. Using á shárp knife, cut 3 smáll lines on the top of eách pocket for steám to escápe.
  10. Brush the tops with the unsweetened soy or álmond milk, ánd sprinkle with sesáme or poppy seeds.
  11. Pláce breákfást pockets on á báking sheet lined with párchment, ánd pláce in fridge for át leást 15 minutes before báking.
  12. When reády, preheát oven to 400F.
  13. Tránsfer páns directly from fridge to oven, ánd báke for 22-24 minutes, until golden brown, crisp, ánd puffed.
  14. Enjoy immediátely, or let cool completely, wráp in plástic, ánd store in the refrigerátor until needed.

And then, visit for full instruction :
https://www.thebakingfairy.net/2017/08/tofu-scramble-breakfast-pockets/

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