This was the other dish I made for my January brunch, and is yet another recipe from the January 2010 Vegetarian Times. This one was a big hit. Tasted great, looked impressive, and was easy to make. Essentially, it’s a tofu scramble encased in puff pastry. In this case the scramble uses some Indian spices, but you could really use any favorite tofu scramble recipe, so long as the volume is about the same.
In terms of wrapping the pastry around the scramble, I learned a couple of things — there will probably be a few extra pieces of crescent roll dough, and it works best to shape and mold the scramble, rather than just try to pile it on. I had trouble getting the points of the dough all the way around and underneath the ring, so I just pulled them into the middle and poked at them in hopes that this would work, and it did.
I didn’t modify this recipe a whole lot — in this case I just changed the spicing. As written the recipe is vegan, and calls for 1/4 C nutritional yeast. After some online research and a chat with the lovely SparkleJ, I decided to omit it and just include more spices. Since the recipe called for turmeric, I poked around and decided to add in some ground ginger, coriander and cumin. (In reality this meant I could have just used the curry powder in my cabinet, but I thought of this too late.)
This can be made ahead — you can do the whole thing right up to baking and then just chill it in the fridge overnight, covered loosely with plastic wrap or foil. I didn’t do that since I had enough time to make it before my guests came, but if you have folks staying over, this might be a nice thing to be able to offer pretty quickly in the morning.
Tofu Scramble Brunch Ring
Modified from Vegetarian Times
16oz package extra-firm tofu, drained and crumbled
1 T plus 2 t prepared mustard
1/2 t each ground turmeric, ginger, coriander and cumin (or, a T of curry powder)
1/2 C chopped onion
4 cloves garlic, minced
2 C frozen broccoli, thawed & drained
1/2 C cheddar cheese (I think I threw in a little more than that)
2 8oz cans crescent rolls
Preheat oven to 375. Stir together tofu, spices and mustard in a bowl. Season with salt and pepper if desired. Set aside.
Heat a skillet over medium and coat with cooking spray or olive oil. Add onion, cover and cook until soft, about 3 minutes. Add garlic and cook 1 minute more. Stir onion-garlic mix into tofu, fold in broccoli and cheese.
Coat large baking sheet with cooking spray. Unroll both cans of dough and separate into triangles. Arrange triangles on baking sheet with short sides toward center and points facing out, making a sun shape with a 4″ round opening in the center. Short sides should overlap, and it helps to make sure the triangles face the same direction. (I found that the triangles in the crescent rolls I got were more like right triangles rather than regular triangles, and wound up rearranging some to try and make the ring more even.) Lightly press dough to flatten slightly.
Spoon tofu mix around crescent roll ring, leaving the middle open. (I found it easier to use my hands and try to press this into a ring shape.) Pull points of triangles over the top and tuck under to form ring. Filling will be visible.
Bake 25 – 30 minutes, or until crust is golden brown. Serve warm.