Vegan Flaky Egg Puff Pastry

Indulge in the delightful layers of this Vegan Flaky Egg Puff Pastry—a plant-based twist on a classic favorite that’s as versatile as it is delicious. Perfectly golden and irresistibly flaky, this recipe combines buttery, homemade vegan puff pastry with a savory tofu scramble filling that mimics the rich, eggy flavor of traditional recipes, thanks to nutrient-packed ingredients like nutritional yeast and black salt (Kala Namak). Infused with aromatic spices and topped with a subtle chive garnish, these pastries boast a melt-in-your-mouth texture and a symphony of earthy, comforting flavors. Whether you’re hosting a brunch, searching for a satisfying snack, or craving a unique vegan appetizer, these easy-to-make pastries are sure to impress vegans and non-vegans alike.

Nutriscore Rating: 49/100

Prep Time:45 mins

Cook Time:25 mins

Total Time:70 mins

Servings: 6

Ingredients

• 250 grams All-purpose flour
• 200 grams Vegan butter
• 120 ml Cold water
• 1 teaspoon Salt
• 200 grams Firm tofu
• 2 tablespoons Nutritional yeast
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Onion powder
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Black salt (Kala Namak)
• 0.25 teaspoon Black pepper
• 1 tablespoon Olive oil
• 2 tablespoons Chopped chives
• 2 tablespoons Plant-based milk

Directions

Step 1

Begin by preparing the puff pastry. In a large bowl, mix the all-purpose flour and 1/2 teaspoon salt. Cut vegan butter into small cubes and cut into the flour using a pastry cutter until the mixture resembles rough crumbs.

Step 2

Slowly add cold water to the flour-butter mixture, a tablespoon at a time, until it comes together into a dough. Do not overwork the dough; it should be slightly sticky.

Step 3

Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Step 4

While the dough chills, make the tofu scramble filling. Heat olive oil in a pan over medium heat.

Step 5

Crumble the firm tofu into the pan and add nutritional yeast, turmeric powder, onion powder, garlic powder, black salt, and black pepper. Stir well until the tofu is evenly coated and cooked through, about 5 minutes.

Step 6

Remove from heat, stir in chopped chives, and let the mixture cool completely.

Step 7

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 8

On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick, maintaining a rectangular shape.

Step 9

Cut the dough into 6 equal squares. Spoon an equal amount of tofu filling onto the center of each square.

Step 10

Brush plant-based milk around the edges of the squares, fold to create triangles, and seal edges by pressing with a fork.

Step 11

Transfer the filled pastries onto the prepared baking sheet and brush the tops lightly with plant-based milk.

Step 12

Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and flaky.

Step 13

Remove from the oven and let cool slightly on a wire rack before serving. Enjoy your vegan flaky egg puff pastry!

Nutrition Facts

Serving size	(840.5g)

Amount per serving	% Daily Value*
Calories	2717.8

Total Fat 183.4g	0%
Saturated Fat 103.8g	0%
Polyunsaturated Fat 1.3g
Cholesterol 0mg	0%
Sodium 4691.7mg	0%
Total Carbohydrate 203.1g	0%
Dietary Fiber 12.1g	0%
Total Sugars 3.0g
Protein 53.8g	0%

Vitamin D 12.5IU	0%
Calcium 416.8mg	0%
Iron 16.3mg	0%
Potassium 835.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 8.0%

Carbs: 30.3%