This protein packed, easy and delicious –Spring Veggie Scramble Tart with Puff Pastry is on the menu! Whether you're hosting brunch, need a quick breakfast, lunch or dinner. This tart's got you covered. It's BETTER THAN PIZZA and my goto when I've got company but no time to spare in the kitchen. Plus, it's a breeze to whip up in various flavors ahead of time. It's a crowdpleaser every time. Want to see another take on it? Head over here:    • Easy & Elegant AllDay Breakfast  . Get creative with the toppings and make it your own. It's a household hit over here – give it a try and share your creations!

Your new favorite recipe"

Spring Veggie Scramble Tart Better than pizza
1 tofu block, firm
1 Puff Pastry Sheet
1 Bunch Asparagus, med dice
1 courgette/zucchini, cut in half and sliced thin
1 Tablespoon Olive Oil
1 or 2 TBS Vegan Mayo
2 Tablespoons Thyme, fresh chop
2 Tablespoons, chives, chopped
2 Tablespoons Green Onion/Scallion, fresh chop
¾ tsp black pepper
¾ tsp garlic powder
¾ tsp black salt
¾ tsp smoked paprika
¾ tsp turmeric

4 TBS plant based milk
1 tsp Dijon

Break apart the tofu and add to bowl with dry spices and mayo and mix to incorporate.
Add chopped veggies to separate bowl and toss with oil to coat, season with salt and pepper to taste
Roll out puff pastry, fold edges in about 2 cm (about an inch). Crimp with fork or dent with knife.
Add scramble mixture to pastry between the folded edges, top with veggies, gently press veggies down tinto mixture o keep together and snug.
Bake at 200c/400f for 2530 minutes or until edges are golden brown.


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