Breakfast Scramble Pockets


I did my usual with using some leftover ingredients here. The combination was amazing!


  • two packets of vegan crescent rollsIMG_5999 copy
  • 1 packet tofurkey slices, cut in to 1/2 inch strips
  • 1 bag spinach
  • 1 package firm tofu
  • 3 white potatoes, diced
  • salt and pepper
  • 1/2 tsp black sea salt
  • 1/2 tsp turmeric
  • daiya cheese

Basically I cooked the tofurkey and potatoes in a skillet with some olive oil until the potatoes were browned.

Meanwhile in a large bowl I crumbled the tofu and stirred in the black sea salt and turmeric in to it.

Once the potatoes were browned I added the tofu, stirred that in, then added the spinach until it was wilted. Add a little salt and pepper too. IMG_6001

Next, spray non stick spray on the bottom of a baking pan. Put one package of crescent rolls flattened out on the bottom. Then layer all the scramble on top of that, then a layer of Daiya cheese, and then use the other crescent roll package to place on top of this.

Bake at 350 for 15 minutes.
Cut up in to little squares and enjoy, especially with hot sauce.



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