These vegan “egg” cups are a tasty and easy breakfast or brunch. They’re adorable little puff pastries filled with sauteed onions and bell peppers topped with tofu and yellow cherry tomatoes baked to perfection. This recipe makes a lot, which is great if you’re feeding a crowd.
I recently started following Dave Ramsey. If you’re not familiar with him he’s a radio show host, podcaster, and author who teaches people how to save money, budget, and get out of debt. It has been tremendously helpful with paying down my student loans. Unfortunately tightening up my budget has meant passing on things like brunch offers from friends.
That’s where brunch potluck comes in!
What Is Brunch Potluck?
Bruch potluck is a great way to be social without spending a lot of money. My friends and I meet up at one of our homes and everyone brings breakfast foods to share with the group. Little bite-sized foods like muffins, scones, coffee cake, or these vegan “egg” cups are great options since everyone can try a little of everything.
What Are Vegan “Egg” Breakfast Cups?
Egg cups are little squares of puff pastries filled with savory breakfast ingredients. They are topped with an egg and then baked in a muffin tin to create the cup shape. These vegan “egg” cups take that same basic idea. However, the egg is replaced with some silken tofu and a yellow cherry tomato.
What Is Black Salt?
Black salt, also called Indian black salt or kala namak is a seasoning used in Pakistani and Indian dishes. It is made from Himalayan pink salt that has been heated to very high temperatures and then mixed with harad seeds and other spices. Harad seeds high in sulfur and they the black salt a very “eggy” flavor. A bit of a warning: black salt can also be kinda stinky.
Black salt is available at Asian markets.
More Vegan Breakfast RecipesPrint
Savory vegan breakfast cups made with flaky puff pastries filled with sauteed onion and peppers then topped with silken tofu and a cherry tomato.
- 2 Tbsp olive oil divided
- 1 onion finely chopped
- 2 red bell peppers finely chopped
- 2 cloves garlic minced
- 2 tsp Italian seasoning
- 1 tsp salt
- 1 tsp black salt
- 1/2 tsp black pepper
- 1 tsp liquid smoke
- 2 sheets vegan puff pastries
- 14oz silken tofu
- 18 yellow cherry tomatoes
- 1 Tbsp fresh chopped parsley (optional)
- 1/2 tsp paprika (optional)
Preheat oven to 375 degrees Fahrenheit
In a large pan heat one tablespoon of olive oil over medium heat. Add the onions and cook until they are translucent, about 3-5 mins. Add the 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 this the pastry squares, carefully pressing it into the corners. Leave a little hanging out of the muffin tin.
Fill each square with one tablespoon of the peppers than one tablespoon 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.
- Serving Size: 3 Cups
- Calories: 433
- Fat: 26.5
- Carbohydrates: 49
- Protein: 12
Keywords: Brunch, Vegan eggs