All-Day Breakfast Tart

vegan breakfast tart

Keep a box of puff pastry in the freezer: It’s easy to use, most brands are vegan, it makes everything look fancy, and it’s versatile, handling everything from appetizers to main dishes and, of course, desserts. Here it serves as the base for super simple high-protein tart with seasoned crumbled tofu, vegan cheese, spinach, and tomatoes. The Indian black salt (kala namak) is high in sulfur and really pumps up the eggy taste of the tart. If you can’t find it, just use regular salt.


  • 2 blocks (14 oz/400 g each) extra-firm tofu
  • 1/2 tsp kala namak (Indian black salt)
  • 1/2 tsp granulated garlic
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground black pepper
  • 4 Tbsp Wicked Kitchen Bac-No-Naise Vegan Mayo or other bacon-flavored vegan mayo
  • 2 Tbsp Wicked Kitchen Smokey BBQ Nooch Seasoning
  • 3/4 cup (85 g) shredded vegan cheddar-style cheese
  • Salt
  • Vegetable oil
  • 1 bag (5 oz/140 g) baby spinach
  • 1 sheet (8 oz/255 g) vegan puff pastry, thawed
  • 10 cherry tomatoes
  • Your favorite BBQ sauce


  1. Preheat the oven to 400ºF (200ºC).
  2. Drain the tofu, then squeeze it gently over the sink to remove excess moisture. Try not to press too hard or it will break. Firmly blot the blocks with paper towels to remove a little more moisture. Then coarsely crumble the tofu into a mixing bowl.
  3. Add the black salt, garlic, turmeric, pepper, mayo, nooch seasoning, and cheese to the bowl. Season with a little salt, then mix everything together.
  4. Heat a medium skillet over medium heat and swirl in 1 Tbsp. vegetable oil. Add the spinach and cook just until wilted, a minute or so. Transfer it to the bowl and mix in. The tofu will break up into smaller bits as you mix; when it’s the size scrambled egg curds, stop mixing.
  5. Unroll the thawed puff pastry in its parchment paper on a work surface. Brush some vegetable oil around the perimeter of the pastry, about 1-in/2.5-cm wide. Season with a little salt and pepper, then fold all the sides in over the oil to create a rim about 1-in/2.5-cm wide. Crimp the rim with a fork to keep it from puffing up too much. Use the fork to poke holes all through the pastry to keep it from puffing.
  6. Spoon the filling onto the pastry, then spread it to the rim, pressing it gently to make an even layer. Dot the top with the cherry tomatoes, pressing them in gently. 
  7. Pick up opposite ends of the parchment to transfer the tart and parchment to a quarter sheet pan (about 10 x 12-in/25 x 30-cm). Bake until the pastry is puffed and lightly browned around the edges, 20 to 25 minutes.
  8. Serve hot or let it cool to room temperature. Cut into 6 to 8 squares. Transfer the squares to plates and squirt with a little BBQ sauce.


  • If you can’t find Indian black salt (kala namak), use an equal amount of regular salt.
  • If you can’t find bacon-flavored vegan mayo, use 4 Tbsp plain vegan mayo + 1/2 tsp smoked paprika, 1/2 tsp maple syrup, and 1/4 tsp ground black pepper.
  • If you can’t find Wicked Kitchen Smokey BBQ Nooch Seasoning, use 1 1/2 Tbsp nutritional yeast + 1 1/2 tsp BBQ rub of your choice.

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