Melissa Rose (_melodic_) wrote in vegancooking,
Melissa Rose

Tofu egg, cheese, bacon breakfast pie!

Are you guys tired of me yet? I do apologize for the contant posting but I've always loved to cook and only recently started documenting my recipes and meals for my new blog so I am very excited. Anyway hope you enjoy this one~

1 pound of extra firm tofu
1/2 small onion chopped
1 teaspoon of black salt (looks pink)
1 teaspoon of turmeric
1 tablespoon of apple cider vinegar
3 tablespoons of bacon bits (you'll find most are actually vegan)
1/3 cup of Daiya Cheddar shreds
1 roll of vegan crescent rolls (I find the generic brand tends to be vegan)
Pepper to taste

Preheat oven to 350.

Sauté chopped onion in a nonstick frying pan over low heat for a few minutes until onions become translucent. Crumble tofu into pan and cook until it starts to brown slightly. Add black salt, turmeric, acv, pepper and bacon bits and cook for an other minute or two. Remove from heat, fold in Daiya shreds and set aside.

Unwrap crescent rolls and arrange on a baking sheet lined with parchment paper so they make a circle in a star shape. Basically have each crescent roll lay flat with the wide part of the triangle facing in and the pointed part facing out. Arrange all of them so that the wide parts all come to the middle and slightly over lap. Press the dough together so that the middle is all attached.

Place tofu mixture right in the middle of the circle where all the dough overlaps and then fold the pointed parts in over the mixture. There should be a matching point on each side so that they all come together to meet with their partner. Press the ends together slightly so they attach. There might be extra tofu that doesn't fit in the pie so save this to snack on toast or a bagel for some other time!

Place in oven and bake for 15 minutes or until the crescent roll pie has become a golden brown colour all over. Enjoy!!

More pictures and recipes at my blog:
Tags: breakfast foods-egg-like breakfasts
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