Have you figured out yet how much I adore breakfast? It is seriously my favourite meal of the day. Here I present you all with a scrumptious breakfast pie that uses very few ingredients and is quite simple to make. I should note that I only indulge in processed foods now and then though my food blog seems to imply otherwise. I promise to post healthier and more ingredient accesible recipes very soon!
1 pound of extra firm tofu
1/2 small onion chopped
1 teaspoon of black salt (looks pink)
1 teaspoon of turmeric
1 tablespoon of apple cider vinegar
3 tablespoons of bacon bits (you'll find most are actually vegan)
1/3 cup of Daiya Cheddar shreds
1 roll of vegan crescent rolls (I find the generic brand tends to be vegan)
Pepper to taste
Preheat oven to 350.
Sauté chopped onion in a nonstick frying pan over low heat for a few minutes until onions become translucent. Crumble tofu into pan and cook until it starts to brown slightly. Add black salt, turmeric, acv, pepper and bacon bits and cook for an other minute or two. Remove from heat, fold in Daiya shreds and set aside.
Unwrap crescent rolls and arrange on a baking sheet lined with parchment paper so they make a circle in a star shape. Basically have each crescent roll lay flat with the wide part of the triangle facing in and the pointed part facing out. Arrange all of them so that the wide parts all come to the middle and slightly over lap. Press the dough together so that the middle is all attached.
Place tofu mixture right in the middle of the circle where all the dough overlaps and then fold the pointed parts in over the mixture. There should be a matching point on each side so that they all come together to meet with their partner. Press the ends together slightly so they attach. There might be extra tofu that doesn't fit in the pie so save this to snack on toast or a bagel for some other time!