Name: Vegan Tofu Scramble Breakfast Pockets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Vegan
Ingredients: 1 box (2 rolls) puff pastry, thawed (Pepperidge Farm brand is vegan); 1–2 tbsp flour; 1 block extra-firm tofu; 2–3 tbsp cornstarch; 2 tsp turmeric; 1/2–1 tsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 2 tsp chicken seasoning blend; 1 tsp salt; 1/2 tbsp low-sodium soy sauce; 1/2 tbsp vegan Worcestershire sauce; 3 tbsp olive oil (2 tbsp + 1 tbsp separated); 2–3 tbsp nutritional yeast; 1/2 white onion, chopped; 2 stalks celery, diced small; 2 medium carrots, diced small; 2 cups fresh spinach; 4–5 mushrooms, diced small; 1–2 tbsp unsweetened soy milk; Poppy seeds and/or sesame seeds for topping

This vegan tofu scramble breakfast pocket recipe is one of my favorite savory breakfast ideas. I get all the comfort of a warm, flaky pastry paired with a hearty, flavorful tofu scramble that feels just like a classic breakfast wrap but in pocket form. These are filling, packed with vegetables, and perfect for meal prep.

Why You’ll Love This Recipe

I love this recipe because it’s simple, satisfying, and portable. The puff pastry bakes up golden and crisp, while the tofu scramble inside is seasoned with spices that give it a rich, savory flavor. I also like that I can load these with vegetables, making them wholesome while still being indulgent. These are perfect to grab on busy mornings or to enjoy for brunch with friends.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by preheating my oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I press the tofu to remove excess moisture, then crumble it into a bowl.
I add cornstarch, turmeric, smoked paprika, garlic powder, onion powder, chicken seasoning, salt, soy sauce, vegan Worcestershire sauce, 2 tablespoons olive oil, and nutritional yeast. I mix everything until the tofu is coated and set aside.
In a skillet, I heat the remaining 1 tablespoon olive oil and sauté the onion, celery, carrots, mushrooms, and spinach until tender. I stir in the seasoned tofu scramble and cook until heated through.
On a floured surface, I roll out the puff pastry and cut it into squares.
I spoon the tofu scramble filling into the center of each square, fold the pastry over, and press the edges with a fork to seal.
I brush the tops with soy milk and sprinkle with poppy seeds or sesame seeds.
I bake the pockets for 20–25 minutes, or until golden brown.
I let them cool slightly before serving.

Servings and Timing

This recipe makes about 8 breakfast pockets, depending on the size you cut the pastry. It takes around 20 minutes to prepare and 25 minutes to bake, so I usually have them ready in about 45 minutes total.

Variations

I like switching up the vegetables based on what I have in my fridge. Bell peppers, zucchini, or kale work beautifully in place of the spinach and mushrooms. Sometimes I add vegan cheese shreds to make the filling extra creamy. For a spicy kick, I add a pinch of cayenne or red pepper flakes. These also work with different herbs like parsley or thyme for more depth of flavor.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop them in the oven at 350°F for about 10 minutes to bring back the crispiness. They can also be frozen for up to 1 month; I just reheat directly from frozen in the oven until warm throughout.

FAQs

Can I make these pockets ahead of time?

Yes, I often assemble them ahead of time and refrigerate overnight. Then I just bake them fresh in the morning.

Do I need to press the tofu?

Yes, pressing the tofu helps remove water and makes the scramble firmer and more flavorful.

Can I use homemade puff pastry?

Absolutely, if I have time to make my own puff pastry, it works perfectly for this recipe.

What brand of vegan puff pastry works best?

I like using Pepperidge Farm’s puff pastry since it’s vegan and easy to find.

Can I make these gluten-free?

Yes, by using a gluten-free puff pastry and substituting tamari for soy sauce, I can make them gluten-free.

Can I add vegan cheese to the filling?

Yes, I love adding shredded vegan cheese for extra creaminess.

How do I stop the pockets from bursting open?

I make sure not to overfill them and press the edges firmly with a fork to seal.

Can I air-fry these instead of baking?

Yes, I cook them in the air fryer at 375°F for about 12–15 minutes until golden.

Are these good for meal prep?

Definitely. I prepare a batch, freeze them, and reheat when I need a quick breakfast.

What can I serve with these breakfast pockets?

I enjoy them with fresh fruit, a simple salad, or even some roasted potatoes on the side.

Conclusion

These vegan tofu scramble breakfast pockets are one of my go-to breakfast recipes because they’re easy, filling, and delicious. I love how versatile they are, letting me switch up the vegetables and flavors depending on what I have. With their golden, flaky crust and hearty filling, they make breakfast feel special while still being practical for busy mornings.