Sausage & Tofu Breakfast Pastry

With egg prices soaring, I felt compelled to give you a fun breakfast idea that can be kept in the freezer in individual portions for a grab and go meal, that didn’t involve eggs!

Ingredients

• Puff Pastry (1 package)

• Breakfast Sausage, removed from casing

• 1/2 white onion

• 1/2 red pepper

• 1/2 cup cream cheese (optional)

• 1/8 cup milk

• 1/2 pack firm tofu, crumbled by hand in a bowl, with the following spices

• 1/2 tsp turmeric

• 1/2 tsp paprika

• 1 tsp garlic powder

• 1/2 tsp salt

• 1/2 tsp black pepper

Prep Time: 15 minutes

Cook Time: 55-60 minutes

Portions: 8-10

Instructions

Preheat your oven to 375. Lay your puff pastry (there will be two pieces, use both) on a parchment lined baking sheet. Using a fork, poke some holes throughout the pastry sheet.

Spread cream cheese on the bottom of the pastry.

In a food processor, combine the onion and red pepper to form a paste. Strain out the water and add to your sausage. Mix until combined.

Create your tofu scramble in a separate bowl.

Time to assemble. Sausage first, spread a thin layer across your pastry. Then add a row of tofu. Do this to both sheets of pastry, it will yield two logs of breakfast pastries.

You can easily add spinach, or regular cheese - as per, this recipe is customizable to use what you have.

You will fold the pastries to form a log. Using scissors, cut excess pastry. You do not want the pastry to overlap. You will pinch the two outside pieces together. Trim the ends of your pastry log and using fork, press down on the sides to seal them completely.

Brush the milk or cream over top of the pastry, this replaces a traditional egg wash and works great!

Bake at 375 for 55-60 minutes until cooked through. Let cool, slice and store in an airtight ziplock bag in the freezer. They reheat wonderfully in the microwave or in a big batch in the oven. 350, lightly covered for 20 minutes.

Thanks for reading and let me know if you try this recipe!

Bonne Bouffe!