Elevate your Easter brunch with these homemade vegan croissants, topped with savory scrambled tofu, earthy mushrooms, and creamy avocado. As experienced vegan bakers, we've perfected this recipe for flaky layers and bold flavors that everyone will love.
Ingredients:
- 375 g tofu
- 250 g mushrooms, sliced
- 250 g flour
- 20 g sugar
- 125 g + 20 g margarine, room temperature
- 7 g dried yeast
- 150 ml warm water
- 10 g fresh chives, finely chopped
- 2 avocados, sliced
- 2-3 tbsp soy milk
- 2 tsp nutritional yeast flakes
- 1 tsp turmeric
- ½ tsp salt
- Sunflower oil
- Salt and pepper
Preparation
- In a bowl, combine the flour, yeast, and sugar. Add the warm water and stir until mixed. Let it rest in a warm spot for 15 minutes until it bubbles, activating the yeast.
- Add salt and 20 g margarine to the dough. Knead by hand for about 10 minutes until firm and smooth.
- Place the dough ball in a bowl, cover with cling film or a clean tea towel, and refrigerate overnight to rise slowly.
- Prepare two 20 x 20 cm sheets of cling film. Place 125 g margarine in the center of one sheet, cover with the second, and roll into a square just within the edges using a rolling pin. Chill in the fridge.
- Roll out the chilled dough on a floured surface to a 30 x 40 cm diamond shape.
- Place the chilled margarine square (cling film side up) in the center of the dough. Fold the dough sides over the margarine like an envelope, sealing edges tightly. Roll into a 40 x 20 cm rectangle, 5 mm thick. Fold top and bottom thirds inward, chill 20 minutes, and repeat four times.
- Roll out one final time into a rectangle and cut into six pizza-like triangles.
- Roll each triangle from the wide base to the tip to form croissants. Place on a parchment-lined baking tray, cover with a damp tea towel, and let rise in a warm place for 2.5 hours.
- Preheat oven to 200°C.
- Brush croissants with soy milk and bake for 20 minutes until golden brown.
- Meanwhile, press tofu under a heavy pan in the sink to drain moisture, 15 minutes. Cube, then crumble by hand.
- Heat sunflower oil in a pan; sauté mushrooms on high heat 2-3 minutes until moisture releases. Add crumbled tofu, stir-fry 5 minutes. Stir in nutritional yeast, turmeric 1 minute more, then chives. Season with salt and pepper.
- Serve warm croissants topped with avocado slices, scrambled tofu, and mushrooms.
Quick Tip: Short on time? Swap croissants for toast!
Recipe and image: #zokanhetook
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