If you don’t keep a box of puff pastry in the freezer, you’re missing out. It’s easy to use, most brands are vegan, it makes whatever you make look fancy, and you can use it for mains, appetizers, sweet, savory… you name it. The stuff is amazing!
Here we use puff pastry to make a super easy tart with seasoned crumbled tofu, vegan cheese, spinach and tomatoes. This dish is high in protein and ideal for brunch with friends. The secret ingredient? A pinch of Indian black salt (aka Kala Namak). This salt is high in sulfur and really brings out the egg flavor in the tart. If you can’t find it, just use regular salt.
The All-Day Breakfast vegan tart was created by Derek and Chad Saro, the founders of Evil kitchen and Evil healthy food.
Preparation time:15 minutes
Cooking time: 20 minutes
Vegan breakfast cake for the whole day
- 2 blocks (14 oz each) of extra firm tofu
- 1/2 tsp kala namak (Indian black salt)
- 1/2 tsp granulated garlic
- 1/2 tsp ground turmeric
- 1/2 tsp ground black pepper
- 4 tbsp Wicked Kitchen Bac-No-Naise Vegan Mayo or other bacon-flavored vegan mayo
- 2 tbsp Wicked Kitchen Smokey BBQ Nooch Seasoning
- 3/4 cup grated vegan cheddar-style cheese
- vegetable oil
- 1 bag (about 5 oz) baby spinach
- 1 sheet (approx. 8 oz) vegan puff pastry, thawed
- 10 cherry tomatoes
- A few squirts of your favorite BBQ sauce
- Preheat oven to 400ºF.
- Drain the tofu, then gently squeeze it over the sink to remove some excess moisture. Try not to press too hard or it will break. Wrap the crush blocks in paper towels to remove a little more moisture. Then coarsely crumble the tofu in a mixing bowl.
- Add black salt, garlic, turmeric, pepper, mayonnaise, nooch seasoning, and cheese to bowl. Season with a little salt, then mix everything together.
- Heat a medium skillet over medium-high heat and toss in 1 tbsp vegetable oil. Add the spinach and cook until wilted, about a minute. Transfer to the bowl and mix in. The tofu should break up into smaller pieces as you mix. You want it to be the size of scrambled egg curd.
- Unroll the thawed puff pastry in its parchment paper on a work surface. Brush some vegetable oil around the edge of the pastry, about 1 inch wide. Season with a little salt and pepper, then fold all sides over the oil to form a border about 1 inch wide. Press the edges together with a fork. This looks nice and prevents it from puffing up too much. Poke holes in the dough with a fork to keep it from puffing up.
- Spread the filling over the dough, then spread to the edges and press lightly to get an even layer. Scatter the cherry tomatoes on top and press down lightly. If you have vine-ripened tomatoes, leave the little green tips on. You look great!
- Pick up opposite ends of parchment to transfer cake and parchment to a quarter sheet pan (about 10 x 12 inch rectangular pan). Bake until dough is puffed up and lightly browned around the edges, 20 to 25 minutes.
- You can serve this tart hot or let it cool and serve at room temperature. We like to cut into 6-8 squares. Arrange the squares on plates and drizzle with some BBQ sauce.
- If you can’t find bacon-flavored vegan mayo, use 4 tablespoons plain vegan mayo + 1/2 teaspoon smoked paprika, 1/2 teaspoon maple syrup, and 1/4 teaspoon ground black pepper.
- If you can’t find Wicked Kitchen Smokey BBQ Nooch Seasoning, use 1 1/2 tbsp nutritional yeast + 1 1/2 tsp BBQ rub of your choice.
- Garnish with a few sprigs of fresh thyme to go all out!
calories 216 | Total fat 13.5 g | Saturated fat 5.5 g | Cholesterol 6 mg | sodium 436mg | Total carbohydrates 19.8 g | fiber 3.9g | total sugar 6g | protein 5.8g | Vitamin D 0 mcg | Calcium 138 mg | Iron 2mg | Potassium 772 mg |
You can find more great recipes from our star chefs in our guest chef column.