Vegan Breakfast Cups 🍳
Featured Product:
Black Salt (Kala Namak)
Make breakfast easy with these vegan flaky puff pastry cups stuffed with vegan egg!
Make breakfast easy with these vegan flaky puff pastry cups stuffed with vegan egg!
Preheat the oven to 190C and in a large pan heat one tablespoon of olive oil over a medium heat. Add the onions and cook until translucent (around 3-5 mins. Add the bell peppers, garlic, salt, black salt, and Italian seasoning and cook for an additional 5 mins stirring frequently. Stir in the liquid smoke and remove from heat.
On a clean surface roll out the puff pastries and cut each one into 9 squares. Grease a muffin tin with the remaining olive oil. Line the wells of the muffin tin with the pastry squares, carefully pressing it into the corners but leave a little hanging out of the muffin tin.
Mash the tofu in a clean bowl with the back of a fork. Add turmeric and mix until the tofu is yellow. Fill each square of pastry with one tablespoon of the bell pepper mixture followed by a tablespoon of turmeric tofu.
Use the back of the spoon to spread out the tofu. Place a tomato in the middle of each cup and press until about half of it is submerged.
Bake for 15-20 mins or until the edges of the pastry are golden. Top with parsley, paprika, and a pinch of salt and pepper. Serve warm.
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