Vegan Breakfast Cups 🍳

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Make breakfast easy with these vegan flaky puff pastry cups stuffed with vegan egg!


2 tablespoons Olive oil
1 Onion finely chopped
2 Red pell peppers finely chopped
2 Garlic cloves minced
2 teaspoons Italian seasoning
1 teaspoon Salt
1 teaspoon Black salt
1/2 teaspoon Black pepper
1 teaspoon Liquid smoke
2 sheets of Vegan puff pastry
400g Tofu
18 Cherry tomatoes
1 tablespoon Parsley chopped
1 teaspoon Paprika
A sprinkle of Sesame seeds


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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