Cheesy Tofu Scramble Crescent Rolls- easy high-protein vegan breakfast
The comforting smell of fresh baked crescent rolls on a Sunday morning. These rolls and a warm cuppa coffee or tea, is all you need for a lovely, easy morning.
The cheesy scramble is packed with flavour, fresh veggies and cheddar cheese. It's filling and high in protein and nutrients. You can serve it with toast, bagels, or filled in Crescent rolls like I did here. (I used store bought Crescent dough for a quick fix).
Every bite is filled with tasty, cheesy scramble and warm, fluffy pastry. Make them any day of the week, for a nutritious and delicious breakfast, or snack on the go.
Yield 8 Crescent Rolls
1 Roll of Pilsbury or store bought Cresecent rolls (check ingredients to make sure it's vegan)
1 Tbl Vegan Butter (I used Country Crock Olive oli plant butter)
1 Packs Extra Firm Silken Tofu (liquid drained)
1/4 Cup Diced Onions
2 Small Tomatoes, diced
1 Cup Diced Sweet Peppers, or bell peppers
1/4 - 1/2 Cup Grated Vegan Cheese (I used Daiya medium cheddar)
1 Tbl Nutritonal Yeast
1/2 tsp Turmeric
1 tsp Black Salt, optional (also known as kala namak, this is a high sulfuric salt with a natural 'eggy' taste)
2 tsp -1 tbl parsley flakes
1 tsp paprika
1/2 tsp Onion Powder
Black pepper and salt to taste (add at the end of cooking)
Heat a pan or skillet on medium heat, then add coconut oil (evenly coat the pan with the oil).
Toss in the diced onions, and saute for a minute, then add the seasonings (except the black pepper and salt). Stir to properly combine with the onions and cook for another minute.
Now, add th diced sweet peppers and tomatoes. Stir and cook for approximately 2 minutes.
Add the silken tofu and mash with your spatula until broken into smaller pieces. Cook and scramble for approximately 5-8 minutes, stirring periodically (until the liquid from the tofu and veggies are reduced).
Now add the grated cheese and stir into scramble until melted and well combined.
Sprinkle with a generous amount of black pepper and salt, stir, and remove from heat.
Preheat oven to 350ºF.
Using a non stick baking tray. Roll out the Crescent dough (I used store bought Pillsbury Crescent dough).
Fill each triangle with a scoop of scramble on the wider part of the dough. Roll by folding the dough over the filling, tuck and continue to roll into the Crescent shape. Lightly brush the tops of the Crescent Rolls with non-dairy milk.
Pop in the oven and bake for approximately 12-15 minutes until golden brown. Remove, cool and serve.
Store these in an airtight container for up to 3 days, or freeze and reheat in the oven.