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.
Keywords: vegan breakfast tart