Vegan Breakfast Wellington
This Breakfast Wellington uses puff pastry stuffed with fluffy tofu scramble, vegan sausage and veggies. Flaky, tasty and easy to make and impress with.
I made this on a whim recently, and just couldn’t get it off my mind. Naturally, had to share this delicious tofu stuffed puff pastry as I feel it’s definitely holiday breakfast worthy, but also a fancy treat to whip up when you’re trying to impress someone.
If you’re not too into savory, you can also make some fancy vegan pancakes. There is really no wrong way to celebrate a big day.
Why You’ll Love this Festive Vegan Breakfast Recipe
- It’s surprisingly easy to assemble. And you can make it look extra fancy without too much effort, making it the perfect thing to display on your holiday breakfast table.
- Very easy to customize to your preference. The base is a delicious moist tofu scramble that I sautéed with some extra vegetables and vegan sausage, but you can use a combination of a lot of ingredients you love to make yours.
- It’s a great savory vegan breakfast option that also has plant protein to help fill you up.
Key Ingredients and Substitutions
- Vegan Puff Pastry: You can find a list of different accidentally vegan puff pastry brands in the Frequently Asked Questions Section. Just make sure to thaw before you’re ready to use.
- Tofu: I used firm tofu for this as it has a great soft eggy consistency. Note, if you’d rather not make your own tofu scramble, you can use a vegan egg product as your scramble instead.
- Tahini & Plant-Based Milk: My secret ingredients that help give you a moist, but super fluffy tofu scramble. The tahini adds additional fat and helps to coat the tofu along with the milk for the perfect eggy consistency.
- Soy Sauce & Nutritional Yeast: Provides subtle umami flavor to compliment the tahini and really give that eggy-like flavor.
How to Make a Breakfast Wellington
Don’t forget to thaw out your puff pastry according to package before you start any major parts of this recipe.
Preheat the oven and then start to prep your tofu scramble. Sauté onions, pepper and garlic until soft and fragrant. Crumble in some firm tofu and sauté with the ingredients. Drizzle with soy sauce and turmeric and give a good mix to coat. Pour in the tahini and milk and allow to coat and cook until the tofu appears nice and eggy. Crumble in any cooked vegan sausage or extras as you wish.
On a lightly floured surface, roll out the puff pastry. If going for a braided look, cut strips on either side of the puff pastry, leaving space in the middle to fill with your tofu. Brush the strips with plant based milk to help seal everything properly.
Add the tofu to the center, cut off any noticeable excess and tuck up the ends towards the middle and then take each strip and crisscross it all the way up the tofu. Brush your puff pastry with extra plant based milk and then place in the oven to bake. Allow the pastry to cool slightly before serving.
Tips for the Perfect Vegan Breakfast Pastry
- Don’t let your puff pastry get too warm. Thaw according to the package and if it becomes sticky, stick in the freezer for 5-10 minutes to chill. If it gets to warm, the dough will become difficult to work with.
- Cut out little slits in the top of the dough to help it vent. Regardless of how you decide to wrap your ingredients, just make sure there is a vent to prevent your pastry from exploding in the oven.
- For a nice golden look, brush your puff pastry with some unsweetened plant based milk.
- You do not need to braid your pastry. You can bring in all the sides together and cut some slits on top to vent your pastry. It still looks nice this way and saves you a few minutes in prepping.
Frequently Asked Questions
To save time, I often rely on vegan friendly brands. However, I totally understand that if you have the time or don’t have access to some of these options, having a means to make it yourself is helpful. Delicious Everyday has a great post on how to make vegan puff pastry from scratch.
Doing some research, I found that Schar has an accidentally vegan and gluten-free puff pastry. If using a gluten-free recipe online, swapping the butter with vegan butter or vegetable shortening tends to have the best results. You can reference this recipe here if you’d like to try it.
How to Serve
You want to serve and enjoy the puff pastry immediately after baking. I love to serve with some slices of avocado or fresh fruit, extra vegetables like in this winter farro salad or this bean salad for extra protein.
Here are some other ways you can use your puff pastry:
More Vegan Holiday Recipes
- Lentil Vegetable Wellington
- Cinnamon Roll Baked Oatmeal
- Sweet and Spicy Roasted Brussels Sprouts
- Easy Vegan Stuffed Mushrooms
- Brown Sugar Glazed Tofu
- Easy Vegan Lentil Loaf with a Latin Twist
Vegan Breakfast Wellington
- Prep Time: 10 minutes
- Puff Pastry Thawing: 40 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
This Breakfast Wellington uses puff pastry stuffed with fluffy tofu scramble, vegan sausage and veggies. Flaky, tasty and easy to make and impress with.
Ingredients
- 1 sheet of vegan puff pastry, thawed according to package
- 1–2 tsp avocado oil
- 1/2 medium yellow onion, diced
- 1 red or yellow bell pepper, diced
- 2 cloves garlic, crushed or finely minced
- 1 (450g) block of firm tofu, drained
- 1 tbsp soy sauce or more to taste
- 1/2 tsp onion powder
- 1/4 tsp turmeric
- 1 tbsp nutritional yeast (optional)
- 1 heaping tbsp tahini
- 2 tbsp unsweetened almond milk or oat milk + extra for basting
- Salt and pepper to taste
Optional Filling Choices
- Cooked Vegan Sausage (crumble as much as you like into the mix)
- Vegan Cheese (cube up your favorite block vegan cheese or shreds and add into the pastry along with the tofu)
- Spinach (roughly chop and mix into the tofu before adding)
Instructions
- Thaw your puff pastry according to package. When ready to start your tofu scramble, preheat the oven to 400F.
- To a pan over medium heat, warm some oil and then add in your onion, pepper and a pinch of salt and saute until softened.
- Crumble your tofu into the pan and add in your soy sauce, spices and nutritional yeast then stir to coat.
- Fold in your tahini then pour in milk. Stir your tofu mixture well and allow to cook and absorb the liquid until it looks soft and fluffy, about 5-8 minutes.
- Season with additional salt and pepper to taste. Remove from heat and set aside. You can stir in any extra filling choices in at this time like crumbled vegan sausage or cubed vegan cheese or spinach.
- Unroll your puff pastry onto a lightly floured surface and with a rolling pin, roll it out a little more. If going for a braided look, cut strips on either side of the puff pastry, leaving space in the middle to fill with your tofu. Brush the strips with plant based milk.
- Add your tofu filling to the middle of your pastry (you may have some leftovers depending on the size of your pastry).Cut off any noticeable excess pastry and tuck up the center ends of the pastry towards the filling in the center and then take each strip and crisscross it all the way up the tofu.
- Brush your puff pastry with extra plant based milk and then place in the oven to bake. Allow the pastry to cool slightly before serving.
- Bake the puff pastry in the oven for 25-30 minutes or until the top of the pastry is golden. Allow to cool on the baking tray for 5-10 minutes before serving.
Notes
Don’t let your puff pastry get too warm. Thaw according to the package and if it becomes sticky, stick in the freezer for 5-10 minutes to chill. If it gets to warm, the dough will become difficult to use and too sticky.
Cut out little slits in the top of the dough to help it vent.
For a nice golden look, brush your puff pastry with some unsweetened plant based milk.
You do not need to braid your pastry. You can bring in all the sides together and cut some slits on top to vent your pastry. It still looks nice this way and saves you a few minutes in prepping.
The filling will be hot, so be careful when eating after cooking. Allow it to comfortably cool before eating.
If you tried this recipe or any other recipe on the blog, then let me know what you thought in the comments below! And if you loved it, don’t forget to rate it too. Feel free to follow on Instagram, Pinterest, and TikTok for the latest nutrition tips and recipe videos.
★ Catherine
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