Ingredients:
1 box (2 rolls) keto-friendly puff pastry, thawed (look for brands with low carb counts)
1-2 tablespoons almond flour or coconut flour (for dusting)
1 block extra-firm tofu
2-3 tablespoons almond flour or coconut flour
2 teaspoons turmeric
½ – 1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons poultry seasoning (check for low carb content)
1 teaspoon salt
½ tablespoon tamari or coconut aminos
½ tablespoon vegan Worcestershire sauce (ensure it’s keto-friendly or omit)
2 tablespoons + 1 tablespoon avocado oil or olive oil, separated
2-3 tablespoons nutritional yeast
½ white onion, chopped
2 stalks celery, diced small
2 medium carrots, diced small (optional or use sparingly for lower carbs)
2 cups fresh spinach
4-5 mushrooms, diced small
1-2 tablespoons unsweetened almond milk or coconut milk
Sesame seeds or poppy seeds for topping (optional)
Instructions:
Begin by pressing the tofu to remove excess liquid for about 30 minutes.
Crumble the pressed tofu into a medium bowl and toss with almond flour or coconut flour.
Add turmeric, smoked paprika, garlic powder, onion powder, poultry seasoning, salt, tamari or coconut aminos, and vegan Worcestershire sauce (if using) to the tofu mixture. Mix until well combined.
In a large sauté pan, heat 2 tablespoons of avocado oil or olive oil over medium-high heat. Add the tofu mixture and cook, stirring often, until the edges are golden brown and slightly crisp. Transfer the tofu to a separate bowl.
In the same pan, heat the remaining 1 tablespoon of oil, and sauté the chopped onion, celery, carrots (if using), spinach, and mushrooms until softened and fragrant. Add the cooked vegetables to the bowl with the tofu mixture and mix in the nutritional yeast. Adjust seasoning if needed. Set the filling aside to cool.
Preheat the oven to 400°F (200°C).
Lightly dust a clean surface with almond flour or coconut flour. Roll out each sheet of keto-friendly puff pastry into rectangles.
Spoon the cooled tofu and vegetable filling onto half of the pastry rectangles. Moisten the edges with water and top with the remaining pastry rectangles.
Use a fork to press and seal the edges of the pockets. Use a sharp knife to cut small slits on the top of each pocket for steam to escape.
Brush the tops of the pockets with unsweetened almond milk or coconut milk and sprinkle with sesame seeds or poppy seeds if desired.
Place the breakfast pockets on a baking sheet lined with parchment paper and refrigerate for at least 15 minutes before baking.
Bake in the preheated oven for 22-24 minutes or until golden brown, crisp, and puffed.
Enjoy immediately, or let cool completely, wrap in plastic, and store in the refrigerator until needed.
These Keto Tofu Scramble Breakfast Pockets provide a low-carb, high-protein option for those following a ketogenic diet. Adjust the ingredients and serving size as needed to fit individual dietary preferences and requirements.