Indulge in the delightful fusion of flaky puff pastry and savory vegan goodness with these mouthwatering Vegan Breakfast Pockets. Crafted by Valentina from The Baking Fairy, this breakfast treat seamlessly combines convenience and flavor for a satisfying start to your day. The recipe showcases a savory tofu filling enriched with an array of aromatic spices, creating a wholesome and protein-packed alternative to traditional breakfast options.

The tofu, crumbled and expertly seasoned with turmeric, smoked paprika, garlic powder, onion powder, chicken seasoning blend, soy sauce, and vegan Worcestershire sauce, is pan-seared to golden perfection. Complementing this protein-rich base are a medley of fresh vegetables—chopped white onions, diced celery, carrots, spinach, and mushrooms—all sautéed to a fragrant and tender perfection. The addition of nutritional yeast imparts a cheesy umami flavor, elevating the overall taste of the filling.

The preparation of these delectable pockets is an enjoyable culinary journey. Puff pastry sheets are rolled out into rectangles, filled generously with the flavorful tofu and vegetable mixture, and sealed to create perfectly pocketed parcels. A brush of unsweetened soy or almond milk adds a golden finish, while sesame or poppy seeds sprinkled on top contribute a delightful crunch. The brief refrigeration before baking ensures the puff pastry achieves that desired flakiness and puffiness.

Once baked to a golden brown perfection, these Vegan Breakfast Pockets emerge from the oven with a satisfying crispness, making them an ideal grab-and-go option or a delightful addition to a leisurely breakfast spread. Whether enjoyed fresh out of the oven or stored for later, these pockets are a testament to the creativity and delicious possibilities of vegan breakfast cuisine. Thanks to Valentina’s culinary expertise, breakfast just got a whole lot more exciting and cruelty-free!

vegan tofu scramble breakfast pockets

Prep Time45minutes mins

Cook Time25minutes mins

Total Time1hour hr 10minutes mins

Course: Breakfast

Cuisine: Vegan

Servings: 8

Author: Valentina | The Baking Fairy


  • 1 box 2 rolls puff pastry, thawed (Pepperidge Farm brand’s is vegan)
  • 1-2 tablespoon flour
  • 1 block extra-firm tofu
  • 2-3 tablespoon cornstarch
  • 2 teaspoon turmeric
  • ½ – 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 teaspoon chicken seasoning blend
  • 1 teaspoon salt
  • ½ tablespoon low sodium soy sauce
  • ½ tablespoon vegan worcestershire sauce
  • 2 tablespoon + 1 tablespoon olive oil separated
  • 2-3 tablespoon nutritional yeast
  • ½ white onion chopped
  • 2 stalks celery diced small
  • 2 medium carrots diced small
  • 2 cups fresh spinach
  • 4-5 mushrooms diced small
  • 1-2 tablespoon unsweetened soy milk
  • poppy seeds and/or sesame seeds for topping


  • First, press the tofu for about 30 minutes until most of the excess liquid has drained.
  • Crumble tofu with your hands into a medium bowl, and toss with the cornstarch.
  • Add in all of the spices, soy sauce, and worcestershire and mix until combined.
  • In a large saute pan, heat 2 tablespoon of olive oil on medium-high heat until it shimmers.
  • Add in the tofu, and cook, stirring often, until the edges are golden brown and slightly crisp. Transfer tofu to a separate bowl.
  • In the same pan, heat the other 1 tablespoon of olive oil, and toss in all of the vegetables. Cook over medium heat, stirring often, until all vegetables are softened and fragrant. Add them to the bowl with the tofu, and mix in the nutritional yeast. Taste, and add more salt and pepper as needed. Set the filling aside to cool.
  • Lightly flour a clean surface, and one at a time, lay out one sheet of puff pastry and stretch into a large rectangle using a rolling pin. Cut each sheet into 8 even rectangles.
  • Spoon the cooled filling onto half of the rectangles, lightly moisten the edges with a bit of water, and top with the other remaining rectangles.
  • Using a fork, press all the way around the edges to seal. Using a sharp knife, cut 3 small lines on the top of each pocket for steam to escape.
  • Brush the tops with the unsweetened soy or almond milk, and sprinkle with sesame or poppy seeds.
  • Place breakfast pockets on a baking sheet lined with parchment, and place in fridge for at least 15 minutes before baking.
  • When ready, preheat oven to 400F.
  • Transfer pans directly from fridge to oven, and bake for 22-24 minutes, until golden brown, crisp, and puffed.
  • Enjoy immediately, or let cool completely, wrap in plastic, and store in the refrigerator until needed.