Tofu Scramble Pockets

TSPIt’s been a while since I posted a recipe. Thanks for being so patient. Things with Twila are going well, she’s 4 weeks old today. Our little girl is growing fast. Probably because she is such a hungry hungry hippo. If she got her daddy’s genes she has a lot of growing to do which would also explain why she eats so much. She’s a pretty good kid though, I think I’ll keep her.

These pockets are a great made ahead recipe. Something you could easily put together on a Sunday and then have a good hearty breakfast ready for you all week. It takes a little longer for me to re heat them since we don’t have a microwave but it’s worth the wait. As I have explained before I love a hot breakfast. There aren’t many quick vegan options for breakfast. Amy’s frozen Tofu Scramble Pockets are one of my favorites. My desire to have a more whole food diet opposed to processed mass-produced food led me to make my own tofu scramble pockets. My hubby gave me the idea to try it out as we were looking through the My Beef With Meat cookbook. They use their pizza dough recipe to make a pocket of some sort and we thought it would be easy to translate that idea into making breakfast pockets. Thanks again Rip!  I included all of my favorite breakfast vegetables. Feel free to sub any for your favorite.

***In order to make this gluten-free and/or soy free you could use a gluten-free pizza dough and swap the tofu for beans or lentils.

Makes 12 pockets


  • 2 homemade or fresh pizza dough balls, evenly divided into 12 smaller balls
  • 14 ounce firm or extra firm tofu, pressed and drained
  • vegetable broth, use as needed
  • 1 medium onion, diced
  • 3 to 4 red potatoes, diced
  • 1 pasilla pepper, diced (could use bell pepper or poblano pepper)
  • 4 ounces cremini mushrooms, chopped
  • 1 medium tomato, diced
  • 2 cups packed fresh baby spinach
  • 2 teaspoons turmeric
  • 1-1/2 teaspoons cumin
  • 1 teaspoon dried parsley or cilantro
  • 1/2 teaspoon chipotle chili powder (regular chili powder would be fine)
  • salt and pepper, to taste
  • half package of vegan pepperjack shreds (optional)





  1. Add potatoes, onion, and pepper to a large non-stick skillet. Cook until onion is translucent and potatoes are somewhat soft, about 10 minutes. Stir often and add splashes of vegetable broth to prevent sticking.
  2. Crumble tofu into the skillet, stir to combine.
  3. Add spices and mix well. Add more broth if needed. (Don’t add a lot of liquid, just enough to prevent sticking)
  4. Stir in mushroom and tomato. Add spinach on top and cover with lid. Let cook for 5 minutes until spinach has wilted.
  5. Remove from heat and let cool. Stir in pepperjack.
  6. Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
  7. On a floured surface using a rolling-pin roll dough ball into a 1/2 inch thick circle.
  8. Put about 1/2 cup of filling onto the lower half of the circle. Fold over top half and pinch edges together. It should look kind of like a calzone.
  9. Once all pockets are on the baking sheet take a knife and make two parallel slits on top of each pocket.
  10. Bake for 15 minutes or until dough is a light golden brown.
  11. If you are storing these let them cool completely before putting in fridge. It took 15 minutes to reheat them in the toaster oven. I’m sure it would only take a few minutes to reheat in the microwave.


2 thoughts on “Tofu Scramble Pockets

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