Guys! Want to level up your scrambled tofu? Try out this Tofu Scramble Pastry Recipe! You’ll be glad you did! It’s so crispy and flaky with the pastry, and then delicious with the tasty tofu on top!
The thing I love about scrambled tofu is how versatile it is… you can use up leftover veg, or veggies that are going sad in the fridge. You can put in any herbs and spices you want! Its that easy! Three things I ALWAYS put in mine are black salt – which gives it that eggy type flavour; nutritional yeast, which gives it a cheesy flavour; and turmeric powder, which gives it a yellow colour. I also usually put black pepper in, and lately I’ve been loving putting curry powder in for a nice flavour.
We made a YouTube video on this recipe which you can find here:
If you haven’t subscribed to our YouTube Channel, please do! I have been making an effort to make more videos over there now.
I used regular puff pastry for this recipe. I think shortcrust would be too sweet.
If you love tofu, check out our Antipasto Scrambled Tofu Recipe – which would be great on pastry too! Or try out:
Cauliflower Green Bean and Tofu Yellow Curry
Smokey Tofu Buddha Bowl with Coconut Rice
Wowww!! So many tofu recipes!
I hope you love this recipe and if you make it please let me know! Please share this recipe with your tofu loving friends!!
Try out this delicious alternative to Scrambled Tofu, but putting it on pastry and baking it!
- 1 Tbsp chilli oil (or normal olive oil)
- 1/4 red onion diced
- 1 tsp ginger grated or sliced thinly
- 3 stalks asparagus chopped
- 1 small zuchinni diced
- 250g silken tofu
- 1/4 tsp black salt
- 1/2 tsp turmeric powdeer
- 1/4 tsp curry powder
- sprinkle of black pepper
- 1 Tbsp nutritional yeast
- 1 Tbsp chilli olive oil
- 1 sheet vegan puff pastry
- Fresh herbs to decorate
-
Heat oil in a fry pan and add onion and giner and cook for a few minutes. Then add asparagus and zuchinni. Cook for another few minutes and then add the tofu. Break up with a wooden spoon. Then add black salt, turmeric, curry powder, black pepper and nutritional yeast. Cook for another couple of minutes until well mixed through. Set aside.
-
Pre heat oven to 180°C (350°F)
-
Let the pastry sheet thaw a little. Place on some baking paper on a baking tray. Brush with the extra chilli oil (or use normal olive oil).
-
Add the scrambled tofu to the top of the pastry and bake in the oven for about 25 to 30 minutes until pastry is cooked.
-
Remove from oven, let cool slightly, and eat! Enjoy.
