Vegan Flaky Egg Puff Pastry
Indulge in the perfect balance of crispness and flavor with our **Vegan Flaky "Egg" Puff Pastry**—a plant-based take on the classic egg puff that's bursting with taste and texture. This recipe transforms humble ingredients like firm tofu and black salt (Kala Namak) into a rich, savory filling that mimics the essence of eggs, while the homemade vegan puff pastry delivers unmatched buttery flakiness. Nutritional yeast, turmeric, and a touch of garlic and onion powder enhance the filling, while chopped chives add a pop of freshness. Wrapped in golden, flaky pastry and baked to perfection, these hand-held delights are perfect as a snack, appetizer, or brunch centerpiece. Whether you're catering to vegan preferences or simply looking to innovate in the kitchen, this recipe will quickly become a favorite. Keywords: vegan egg puff, flaky pastry, plant-based snacks, tofu filling, vegan comfort food.
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Recipe Information
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
Instructions
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.
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.
Shape the dough into a rectangle, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
While the dough chills, make the tofu scramble filling. Heat olive oil in a pan over medium heat.
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.
Remove from heat, stir in chopped chives, and let the mixture cool completely.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick, maintaining a rectangular shape.
Cut the dough into 6 equal squares. Spoon an equal amount of tofu filling onto the center of each square.
Brush plant-based milk around the edges of the squares, fold to create triangles, and seal edges by pressing with a fork.
Transfer the filled pastries onto the prepared baking sheet and brush the tops lightly with plant-based milk.
Bake in the preheated oven for 20-25 minutes, or until the pastries are golden brown and flaky.
Remove from the oven and let cool slightly on a wire rack before serving. Enjoy your vegan flaky egg puff pastry!
Nutrition Facts
Calories |
2718 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.4 g | 235% | |
| Saturated Fat | 103.8 g | 519% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4692 mg | 204% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 3.0 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 417 mg | 32% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 836 mg | 18% | |
*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.
