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Tofu Hash Breakfast Pockets Recipe

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4.1 from 1 review

Delicious Tofu Hash Breakfast Pockets featuring a herbed vegan dough filled with lightly cooked tofu, crispy hash browns, and vegan cheese. These portable pockets are perfect for a hearty, flavorful vegan breakfast or brunch and can be customized with hot sauce or salsa for an extra kick.

  • Total Time: 58 minutes
  • Yield: 4+ pockets depending on size

Ingredients

Herbed Pocket Dough

  • 1 ¾ cups white flour
  • ½ cup wheat flour
  • 2 tablespoons salt-free seasoning blend (e.g., Mrs. Dash)
  • ¾ teaspoon black pepper
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ stick vegan butter, softened (about 4 tablespoons)
  • ½ to 1 cup cold water, added in teaspoon increments

Filling

  • Lightly undercooked tofu (prepared according to recipe instructions)
  • Hash browns (pre-cooked, quantity to taste)
  • Vegan cheese (sprinkled over filling)
  • Hot sauce or salsa (optional, for serving or mixing in)

Instructions

  1. Prepare the Dough: In a large mixing bowl, combine white flour, wheat flour, salt-free seasoning blend, black pepper, salt, and baking powder. Add the softened vegan butter and mix well. Gradually add cold water in teaspoon increments until a sticky but kneadable dough ball forms. Transfer dough to a floured surface and knead for about 5 minutes until smooth. Return dough to the bowl and freeze for 30 minutes to rest and firm up.
  2. Prepare the Filling: Prepare your tofu hash filling according to recipe instructions, ensuring not to overcook the tofu. The tofu should remain slightly undercooked and moist, as it will cook further in the oven. Set the filling aside to cool for a few minutes before assembling.
  3. Preheat Oven: Preheat your oven to 400°F (204°C) to ensure it is ready for baking the pockets.
  4. Roll Out Dough: On a floured surface, roll out the dough as thinly as possible without creating holes. Use bowls or cookie cutters to cut out dough circles. Roll the dough circles to the desired thickness while maintaining strength to hold the filling.
  5. Assemble Pockets: Place a scoop of tofu hash filling onto each dough circle, followed by a scoop of hash browns and a sprinkle of vegan cheese. Optionally, add hot sauce or salsa for extra flavor. If using a top layer of dough, roll it out slightly larger than the bottom layer and place it over the filling. Fold over the dough if making a single-layered pocket. Crimp the edges tightly with a fork to seal. Poke a small hole in the top layer to vent steam during baking.
  6. Bake: Place assembled pockets on a baking sheet and bake in the preheated 400°F oven for approximately 18 minutes. Adjust baking time if making mini pockets (shorter) or extra-large pockets (longer) to ensure the dough is golden brown and cooked through.
  7. Cool and Serve: Allow the pockets to cool for a few minutes before serving to let the filling set slightly and avoid burns.

Notes

  • Do not overcook the tofu when preparing the filling, as it will continue cooking inside the pocket.
  • Adding hot sauce or salsa to the filling can enhance flavor and add moisture.
  • Make sure the dough is rolled thin but strong enough to hold the filling without tearing.
  • The pockets can be made in various sizes: adjust baking times accordingly.
  • Use vegan butter and cheese for a fully plant-based version.
  • Author: Daisy
  • Prep Time: 40 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Find it online: https://dishiary.com/tofu-hash-breakfast-pockets-recipe/