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Vegan Breakfast Braid

A surprisingly simple breakfast centerpiece that's perfect for family or friend gatherings. Recipe by The Friendly Feast
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 8 people

Ingredients
  

Scramble

  • 2 T oil of choice
  • 1 onion chopped
  • 4 oz mushrooms chopped
  • 14 oz container of extra firm tofu drained, liquid expressed (paper towels or dishtowels do the trick)
  • 2 T nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp turmeric
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp kala namak (black salt) (provides eggy flavor, regular salt can be substituted)
  • 1 cup spinach chopped/torn by hand

Other ingredients

  • 2 T oil of choice
  • 1 package tempeh bacon chopped into small squares
  • 2 vegan egg of choice (I used Follow Your Heart brand but Just Egg will work too)
  • 2 puff pastry sheets defrosted in the fridge
  • 1/2 cup vegan cheese shreds of choice

Instructions
 

  • Heat oil over medium-high heat in a large pan. Add onions and saute for 3 minutes. Add mushrooms and stir, cooking for 5 minutes more. Crumble drained tofu over the pan and without stirring, add spices on top of tofu. Stir and cook 8 minutes more, stirring occasionally. Add spinach to pan and stir, then remove from heat.
  • While scramble is going, add oil to another pan over medium high heat and add tempeh bacon. Cook for 4 minutes and stir, flipping pieces as you go to ensure even browning/crispness on both sides. Saute these bits for about 8 minutes total. Preheat oven to 350 degrees fahrenheit.
  • Remove puff pastry from fridge and turn out one sheet on a lightly floured counter top or cutting board. Roll slightly to reduce the presence of the seams/folds. Move dough to a baking sheet topped with parchment paper. Cut dough as pictured.
  • Pour the vegan eggs into the scramble pan and stir to ensure even distribution. Next, add in bacon pieces and stir again. Pour out half of the scramble mixture onto dough as pictured and top with half of the cheese shreds.
  • Begin sealing the dough by crossing the strands of dough as you go down, as pictured above. Press and seal at the bottom of the pastry. Prepare the second puff pastry if desired and then toss both braids into the oven for 30 minutes. Check to see if the top of the pastry is golden and flaky. Remove from oven, slice using a bread knife, and serve.

Notes

**You may use whatever scramble recipe you desire. The one written here is the version we make most often, but feel free to change up the veggies or spices. I wouldn't use any vegetables with high water content, though (such as tomato or zucchini) because it will affect the pastry dough's integrity. We want a crisp, flaky crust!