Easy Vegan Tofu Scramble Tart
Make this totally amazing vegan tofu scramble tart for a fancy breakfast, brunch, or light dinner. Easy to make, full of protein, and delicious!
Free from: Wheat/Gluten (optional), dairy, casein, eggs, peanuts, tree nuts, coconut, fish, shellfish, crustaceans, mollusks, celery, sesame, lupin, sulfites, and more
This is one of our favorite recipes to make. It’s so easy to customize with seasonal vegetables, different spice combinations, and even different proteins.
For more brunch ideas, check out these vegan pancakes, egg free vanilla donuts, or a lemon potato salad. Yum!
Why You’ll Love this Tofu Scramble Tart
- Savory, healthy, and super satisfying
- Packed full of protein
- Perfect for feeding a crowd at breakfast or brunch
- Egg free, Dairy free, Vegan, and with Gluten free options!
Ingredients
- Vegan Puff Pastry: There are quite a few brands that are in the freezer section that are vegan. Make sure to thaw it overnight in the fridge to make rolling out the crust super easy. For different options, see the next section below for allergy specify recommendations.
- Tofu: I like to use a super firm tofu to make this, however, firm tofu will also work. Soft tofu is too, well, soft in this tart.
- Spices: To season the tofu you’ll need soy sauce, onion and garlic powders, turmeric, paprika, dried dill and dried basil, salt and pepper, as well as a spoonful of a vegan mayo.
- Fresh Vegetables: Use your favorite seasonal vegetables to top this tart with. It’s summertime when I am filming this so zucchini and tiny tomatoes are what I love.
Allergy Substitutions
Use tamari or coconut amino acids if you are avoiding soy or gluten.
If you are gluten free you can still make this tart! Some gluten free brands I recommend are:
- Schar Puff Pastry in either Sheets or Flaky Puff Pastry
- Geefree Puff Pastry Sheets
- Jus-Rol Gluten Free Puff Pastry (UK)
- And if you can’t find one in your area, you can make this with a gluten free pie crust. Just roll it into the same shape and bake for 15 minutes before topping it with the toppings.
If you are allergic to soy, yes, you can still make this! There are tofu recipes that are made with other beans like chickpeas.
- PUMFU is made from pumpkin seeds.
- Big Mountain Foods makes two kinds of soy free tofu.
If you are allergic to mustard, simply omit the Dijon mustard from the dairy free milk wash for the edges of the crust.
Variations
While I typically make this tart as I’ve written here, these are some other flavor combos that are delicious!
- Southwestern Tofu Scramble: Add in 2 teaspoons of cumin and up to 1 teaspoon of chili powder into the seasonings while removing the basil and dill. Use red bell peppers, red onion, and sprinkle with fresh cilantro after baking.
- Spring Veggie Tofu Scramble: In place of zucchini and cherry tomatoes, use some of your favorite spring vegetables. Things like chopped asparagus, fiddlehead ferns, leeks, or topped with fresh arugula after baking are all yummy.
The Best Tofu for Scramble
I prefer to use super firm tofu. My personal favorite is the high protein super firm tofu from either Nasoya or Trader Joe’s. Extra-firm will also work. Just don’t use soft or firm tofu as they are too soft and won’t get that crumble texture.
Instructions
For the full instructions, complete with the recipe measurements, please see the recipe card below.
Start with the thawed puff pastry. On a lightly floured surface, roll the puff pastry out to cover the baking sheet. I have two smaller puff pastry sheets so it ended up making 2 smaller tarts. Roll them out, fold the outer edges over to make a crust, and place onto a parchment lined baking sheet.
Tip! Don’t worry about making them perfect. As you can see in these photos, mine turned out slightly different from each other. But they still taste the same, which is they taste amazing!
In a small bowl, whisk together the dairy free milk of your choice with Dijon mustard. Using a spoon or pastry brush, brush the edges of the crust with this mixture.
Pop this into the oven for 5 minutes so that the crust can start to get golden.
Mix up the tofu while the puff pastry is doing a first little pre-bake in the oven. Crumble the tofu into a large mixing bowl and add the vegan mayo, soy sauce, and all the herbs and spices. Mix to combine.
Prep the veggies. This will depend on the type of vegetables that you are using. For the zucchini, I washed and sliced it into half circles and then into very thin slices. For the tomatoes, I also washed and sliced them into halves.
After 5 minutes, remove the puff pastry from the oven and layer first the tofu scramble and then the fresh vegetables over the tart. Pop this back into the oven for 25 to 30 minutes or until the crust is a rich, golden color.
Remove from the oven and let rest for 5 minutes before slicing and serving. Enjoy!
FAQs
Yes, you can! The recipe is gluten free if you use tamari in place of soy sauce and a gluten free puff pastry. I recommend Schar brand gluten free puff pastry as it is available in many grocery stores and is just as easy to use as other frozen pastry.
Brands can differ across the world but here are a few of my favorites.
Vegan Options:
– Dufour
– Pepperidge Farm is accidentally vegan.
Gluten Free Options:
– Schar Puff Pastry
– GeeFree Puff Pastry
– Jus-Rol
Recommended Equipment
- Baking Sheets
- Pizza Cutter – Makes slicing this so easy!
- Unbleached Parchment Paper – Not only does this help with easy clean up and nonstick, I like that it is unbleached.
How to Store
Fridge: Store any leftovers in the fridge for up to 3 days. After that, the pastry will turn a bit soggy and the tofu gets a little funky.
Freezer: I don’t recommend freezing this recipe.
More Brunch Recipes to Love
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Equipment
- baking sheet
- Rolling Pin
- Flour for rolling the crust
- cutting board
- knife
- mixing bowls
- mixing spoons
- measuring cups
- measuring spoons
Ingredients
- 1 puff pastry vegan, can use gluten free puff pastry, see note below
- 15 oz tofu super firm 1 block
- 1 zucchini large about 1 cup sliced
- 1 pint tomatoes halved
- 1 tablespoon vegan mayo I use Sir Kensington’s
- 2 tablespoons soy sauce tamari or coconut aminos if needed
- 2 teaspoon paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons dill dried
- 2 teaspoons basil dried
- 1 teaspoon turmeric
- Salt and pepper to taste
Instructions
- Preheat the oven to 425F/218C. Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
- Make the tart crust. On a lightly floured work surface, gently roll out the pastry crust to cover a baking sheet. The sheets I used came in a 2 pack so I rolled each out to about 10×14 inches (25x35cm). Place on the prepared baking sheet. Fold the edges over so a small crust forms.
- In a small bowl, mix together the dairy free milk and Dijon mustard. Spread this over top of the tart crust edges only.
- Bake the tart for 5 minutes to allow for it to begin baking. While the tart shell is par-baking, continue with the tofu and veggie prep.
- Prep the veggies. Wash and slice the vegetables that you are using into bite sized pieces. This will depend on the type of vegetables that you used. For these images, I used a zucchini that I cut into thinly sliced half circles as well as halved cherry tomatoes. Set these aside.
- Make the scrambled tofu. Into a medium sized bowl, crumble the tofu with your hands. Add the vegan mayo, soy sauce, and all herbs and spices. Using a spatula, mix this together. Set aside.
- Combine and bake for 25 to 30 minutes. Start by placing the tofu scramble on top of the par-baked crust. Then, scatter the veggies on top. You can slightly press down on it to make it all stick. Place the tart uncovered back into the oven and bake for 25 to 30 minutes, depending on how golden the crust develops.
- Serve and enjoy! Let it rest for about 5 minutes after removing from the oven. Use a pizza wheel to make slicing the tart easy. Cut into 4 large or 6 medium slices and enjoy!
Notes
- Variations
- Southwestern Tofu Scramble: Add in 2 teaspoons of cumin and up to 1 teaspoon of chili powder into the seasonings while removing the basil and dill. Use red bell peppers, red onion, and sprinkle with fresh cilantro after baking.
- Spring Veggie Tofu Scramble: In place of zucchini and cherry tomatoes, use some of your favorite spring vegetables. Things like chopped asparagus, fiddlehead ferns, leeks, or topped with fresh arugula after baking are all yummy.
- The Best Tofu for Scramble
- I prefer to use super firm tofu. My personal favorite is the high protein super firm tofu from either Nasoya or Trader Joe’s. Extra-firm will also work. Just don’t use soft or firm tofu as they are too soft and won’t get that crumble texture.
- What is the best puff pastry for this recipe?
- Brands can differ across the world but here are a few of my favorites.
- Vegan Options:
- Dufour
- Pepperidge Farm is accidentally vegan.
- Gluten Free Options:
- Schar Puff Pastry
- GeeFree Puff Pastry
- Jus-Rol
- Vegan Options:
- Brands can differ across the world but here are a few of my favorites.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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