Having your friends over for brunch and need an easy recipe that is guaranteed to impress? Look no further. This breakfast pizza utilized store-bought puff pastry dough for the crust, tangy sweet romesco sauce for depth of flavor, and the plant-based breakfast staples of vegan bacon (I used Sweet Earth brand) and tofu egg. Check out my eggy tofu recipe for a quick, cholesterol-free, plant-based egg. This recipe only requires 10 minutes of prep time and the rest of the time it bakes in the oven so you can enjoy a mimosa while you wait for your guests to arrive.
Bacon and Tofu Egg Breakfast Pizza
Need a quick brunch recipe that will impress your guests? This easy bacon and tofu egg pizza uses store-bought puff pastry for the crust and is packed with flavor from the bright tangy romesco sauce.
Equipment
- 1 baking sheet
- 1 Chef's Knife
- 1 cutting board
Ingredients
- 1 package of vegan puff pastry
- ½ cup romesco sauce
- 1 bag Daiya cheddar shreds
- 6 pieces of vegan bacon
- 1 recipe of eggy tofu
- ½ pint of cherry tomatoes quartered
- 1 Tbsp olive oil divided
- Salt and pepper to taste
Instructions
- Preheat oven to 400° F
- Cook bacon according to package directions
- Prepare the eggy tofu
- Cut the puff pastry sheets in half and roll into 5 inch squares
- Line baking sheet with parchment paper and place the pastry pieces on the paking sheet
- Top each pastry with romesco sauce
- Sprinkle a little bit of the cheddar shreds over each pizza
- Chop the bacon into bite size pieces and divide amongst the pizzas
- Top pizzas with eggy tofu, more cheddar shreds, and cherry tomatoes
- Drizzle each pizza with ¼ Tbsp of olive oil and salt and pepper to taste
- Cook for 20 minutes until pastry is golden brown
- Remove from oven and top with arugula
Please let me know how it turned out for you! Leave a comment below and tag @anothervegan.foodblog on Instagram and hashtag it #anothervegan.foodblog.