Eggless Easter: Vegan Egg Crescent Roll Ring

As always, I feel silly sharing a recipe that's more about construction than actually cooking. It has been ages and ages since I've made a crescent roll ring but recipes for different versions keep popping up in my social media feeds (thanks, Buzzfeed) so I thought it would be a good addition to our Eggless Easter brunch suggestions.

Served with sriracha mayo!

Served with sriracha mayo!

The very first time I made a crescent ring was also with a scramble filling and I made it at my parent's house, it was one of the first times I cooked anything vegan at their home. I thought I was cooking for myself and that I would have leftovers for quick breakfasts. Didn't happen. I left the ring of doughy goodness in the kitchen and returned to find that my Dad ate the ENTIRE thing. He didn't even realize it was entirely vegan, he just thought it was delicious and went to town. I guess I'm including this as a warning to anyone who wants a second helping; get it while you can because the combination of crescent rolls and...pretty much anything, is too good for anyone to pass up.

What You'll Need:

-Tofu Scramble (I made mine the day before and refrigerated it so I could just assemble and bake)
-Crescent Rolls (You can get the organic kind, the generic brand-  whatever your wallet and diet allows)


  1. Pre-heat oven to 375 degrees.
  2. Find a circular object to use as a guide for the center of your ring. If you're serving with a sauce, I would use the container for that sauce so it can sit in the middle.
  3. Unroll dough sheet. Use the longer side to create a sort of 'sun' shape around the object in the middle. Lay the pieces over each other so there's a solid ring of dough at the base.
  4. Fill with tofu scramble! I used our Simple Tofu Scramble recipe and added cheese. I used an ice cream/cookie scoop but I don't think that's entirely necessary.
  5. Bring the pointed ends towards the center and press down to pinch the dough together. You can also tuck the dough underneath the base for a tighter roll. Do this until the tofu scramble is entirely enclosed.
  6. Bake 20-22 minutes, until golden. 
  7. As always, STUFF FACE. But probably wait like 5-ish minutes so you don't burn yourself.
Crescent sun!

Crescent sun!

Simple Tofu Scramble Recipe

  1. Drain and wrap tofu in an absorbent towel.
  2. Warm skillet over medium heat, add 2 TBSP of oil and evenly coat the bottom of your skillet.
  3. Crumble tofu into the pan, using your fingers to break the pieces apart. I usually break the block into 5-6 pieces and then use a fork to keep it chunky and mix it around.
  4. Pour RATIONS Tofu Scramble Seasoning over tofu and mix well, trying to add color to as much tofu as possible.
  5. Continue to stir and mix tofu until it's heated throughout, anywhere from 8 to10 minutes.
  6. Serve with your favorite sides (like toast or potatoes) or toppings (like Phoney Baloney's Coconut Bacon or salsa).

Easy Vegan Breakfast Tacos

Kyle and I often tell people that our RATIONS Tofu Scramble Seasoning Mix is one of the most used ingredients in our kitchen. It wasn't until I was editing our recipe section that I realized we've never really made it clear; Kyle eats tofu scramble EVERY single day. I don't remember when this routine even started, we both love breakfast tacos but at some point, it just became his go-to.

Kyle calls this his power breakfast. It's gluten free, easy to throw together, not too heavy, but with enough protein to give him energy and keep him full until lunch. It's also really affordable, both the block of tofu and beans lasts us at least a week (usually a can of refried beans last even longer than a week, it just depends on if we use them in any other meal that week).

This doesn't even warrant a proper recipe but I'll explain what we keep on hand to make this breakfast come together fast.

You'll need:
-Corn tortillas, we use the uncooked kind from TortillaLand, 2 tortillas take about 2 minutes in a warmed up cast iron pan
-Refried pinto beans, sometimes we make them from scratch, sometimes we buy them from the Mother's cafe, sometimes we just buy the canned version
-1 Simple Tofu Scramble recipe
-Toppings! Kyle often just uses hot sauce but there's endless options for throwing these together quickly. We've used Mother's salsa, diced green chiles, leftover potatoes or tater tots, chopped up cilantro, or even homemade cheese!

Eggless Easter: Easy Omelette Cups

I have to make a confession: I'm a sucker for all of those Buzzfeed 30 second cooking videos.
They're rarely vegan and almost always unhealthy but I love watching them. When Tasty posted a video for omelette cups with tater tots as a 'crust', I knew I had to make them vegan. We love scramble in this house; it's easy, provides protein, and is a good vehicle for all sorts of different flavors and sauces and sides. The possibilities are endless for mix-ins!

Since we're eating gluten free these days, we've replaced our usual Sunday bagel date with a Mother's date that includes their scramble plate with the green chiles, mozzarella and avocado on top. I made these cups using those ingredients because the combination is just so good that I couldn't resist.

These cups come together really easily and you can mix it up- make 6 with mozzarella, make another 6 with cheddar, etc etc. They're good reheated and an excellent option if you're hosting a brunch or even bringing along your own vegan dish to a potluck.


Easy Vegan Omelette Cups

Frozen tater tots (36 of them)
1 block firm silken tofu
1 individual serving RATIONS Tofu Scramble Seasoning Mix
1 tsp. corn starch
1 tbsp. plain, unsweetened vegan milk of your choice

1. Pre-heat oven to 425 degrees.
2. Microwave 36 frozen tater tots for 1 minute, just enough to make them able to be 'squished' but not so they're falling apart. 1 minute did the trick for our microwave, but you know the strength/power of your microwave so use your judgement here.
3. Push 3 tater tots into each cup of your cupcake pan. I used a spoon to squish the centers together to make a cup.
4. Bake your tater tots for 8 minutes!
5. While the tots are baking, make your omelette batter. Toss the entire container of silken tofu, 1 packet of RATIONS, corn starch, and milk into your blender. Blend until it looks and smells like an egg milkshake.
6. Take the tots out of the oven and assemble your omelette cups.
7. I put a teaspoon of green chiles in each cup and then topped each cup with some Daiya Mozzarella.
8. Evenly distribute your omelette batter across all of your cupcake cups and then carefully lift the pan and drop it on the counter. DON'T DO THIS TOO HARD OR FROM TOO HIGH, or the batter will splatter and you'll smell like sulfur :D I do this to make sure enough of the batter trickles down over the mix-ins and into the crevices the tots create.
9. Bake for 25 minutes!
10. At 25 minutes, I turned the oven off and kept the omelette cups in the oven for 5 minutes, just to make sure the middles would firm up.
12. Use a knife to cut around the edges of the cups if they stick to your pan at all.
13. Serve, eat, enjoy! OR Refrigerate and save for the rest of the week!



Eggless Easter: The Ultimate Breakfast Sandwich

We're ending our Eggless Easter recipes with a simple guide to making tofu egg patties. These patties are quick to make, and you can freeze them to turn breakfast sandwiches into an easy breakfast option!. 

We love making these and switching up the fake meats we'll use with them. We've done everything from coconut bacon to Field Roast breakfast sausages. If you're a fan of sweet and salty, you can add jelly to whatever you use as your bun. Or, if you're going for the ULTIMATE sweet and salty breakfast sandwich like we were, you can use a glazed donut as your bun!

The Ultimate Breakfast Sandwich

1 block extra firm tofu
Oil for frying
1/4 cup corn starch
2 individual serving Rations Tofu Scramble Seasoning
Glazed vegan donut from The Donuttery (or an English muffin! Whatever you want as a bun.)
Breakfast sausage, we used the Ralphs Simple Truth brand but Gardein works! Prepare according to the package.
Follow Your Heart American cheese slice


  1.  Drain the water from your package of tofu. If you want to make perfect circle patties, use a circle cookie cutter and go straight through the entire block. You can save the edges for a small scramble, or even to blend up and make a small strata
  2. Pour oil into the pan you're going to use. You don't need to put enough oil in to completely cover the patties, you can do a shallow fry. I would recommend enough oil to cover 1/2 of the thickness of the patties you'll be cutting. Set your stove to medium-high heat.
  3. Slice the tofu tube you made with the cookie cutter into 3-4 patties, depending on the thickness you want.
  4. Dredge the patties in corn starch. Make sure they are completely covered in the corn starch.
  5. Dredge the patties in your Rations Tofu Scramble Seasoning. It's okay if you don't get it completely coated, but it should be mostly covered in the seasoning.
  6. Once your oil is at medium-high, carefully put the patties into the oil. The more patties you put into the oil, the quicker the temperature of the oil will drop. I recommend doing 2 patties at a time, to keep the oil as hot as possible so you can get a nice fry on the outer shell. If your patties stick to the pan, your oil was not hot enough.
  7. Fry on one side for 2 minutes, then flip and fry on the other side for 2 minutes.
  8. Set your cooked patties on a paper towel, this will soak up some of the excess oil!
  9. Slice your donut in half, pile on a tofu egg patty, a piece of sausage, and a slice of cheese. 
  10. DEVOUR.

Eggless Easter: Deviled Potatoes

Honesty hour.

I (Andrea) have never eaten a "real" deviled egg. But if you mention those suckers to Kyle? He'll tell you how much he used to love them and how many he could eat in a sitting. The idea of an egg yolk mixed with mayonnaise never appealed to me- I didn't even eat mayo until I went vegan and was schooled on the glory that is Vegenaise! But these Devilish Potatoes that Isa posted on the Post Punk Kitchen blog caught my eye and I've wanted to make them ever since. There's pretty much no potato recipe that I'll turn away from!

Our recipe uses ingredients that you've probably already got in your kitchen, and comes together pretty quickly once you've roasted your potatoes.

There's a ton of variations you could try on these, we'll list some of ours at the end of the recipe!

Deviled Potatoes

9 small potatoes, we used baby gold potatoes (approx. 2" diameter)
1/4 cup Vegenaise
1 tsp lemon juice
1 tsp yellow mustard
1 single serve Rations Tofu Scramble Seasoning
Smoked paprika, for garnish


  1. Pre-heat oven to 400 degrees. While your oven is heating up, scrub your potatoes. Pierce your potatoes with a fork, make sure to do this a few times around the potato to let the steam out of it as it cooks. We lightly coated our potatoes with oil and salt, since we'll be eating the skin!
  2. Bake the potatoes for about 30-35 minutes. 
  3. Once your potatoes are out of the oven, let them cool completely. Cut the potatoes in half, lengthwise. Use a melon baller or spoon to scoop out the centers of the potato. Collect the inside of the potato in a bowl as you scoop it out! Set aside your potato "eggs".
  4. Take the bowl with the potato that you scooped out and make your filling. We used our small food processor for this, but you can use a fork or a potato masher if your potatoes are very tender. Mix the potato, Vegenaise, lemon juice, mustard and Rations Tofu Scramble Seasoning together until smooth.
  5. You can use a spoon to fill your potatoes, or you can use a pastry tip! Fill your potatoes and sprinkle them with paprika.
  6. Stuff in your mouth. Or feed your guests... if you have to. ;)

Pepperoncini Variation: Sub out the lemon juice for 1 whole chopped pepperoncini, you can also add a splash of the brine from the jar into your mixture.

Coconut Bacon Variation: Try it topped with coconut bacon, or even throw coconut bacon into the mixture, especially if you're using a food processor.

Eggless Easter: Vegan Strata (Egg Casserole)

I first started making this for us after my mom asked for an 'egg casserole' recipe. She works at a school, and she said the kids had egg casserole on the menu for breakfast. I had never heard of it, so I kept asking her if she was going to make a crust or buy a crust... I assumed she was making a quiche! After some Googling, I found her an egg casserole recipe but I knew that this could be easily made vegan. Kyle and I eat tofu scramble at least once a week... we'll have a whole breakfast for dinner night with scrambs, toast and potatoes. This is a nice way to use the same ingredients we always have in our house but go in a slightly different direction with it.

This strata, or egg casserole, can be made in advance and kept in the refrigerator until you're ready to bake and serve. For this version, I let cubes of leftover baguette sit out for about a day, until they were dry. Then, I cooked the sausage patties and onions, and tossed the dry bread in so it could soak up some of the oil. If you wanted to, you could pack away the cooked mix-ins and leave them in the fridge until you're ready to assemble and bake. You can also make the egg portion in the blender, put it in a ball jar and pour it over the mix-ins before baking.

This version has sausage, onions, asparagus and tomatoes but the possibilities are endless! You can use breakfast links, zucchini, red peppers. Or even try to mix up the kind of bread you use. We've tried sourdough before and even the end pieces of whole wheat bread that we don't like to use for sandwiches. 


Vegan Strata (Egg Casserole)

*For a 9" Cast Iron - can serve up to 8 slices!


For the egg mixture:
2 blocks extra firm tofu
2 single use packs of Rations Tofu Scramble Seasoning
3/4 tsp corn starch

Mix-ins (endless possibilites here, but this is what we used):
4 Meatless Sausage Patties, we used Gardein
1/4 white onion, sliced
Bread, leftover or dried, cut into cubes
5 grape tomatoes, sliced in half
6 asparagus spears, chopped in half


  1. Cut up cubes of bread- if it's old bread, you're ready to use it. If it's fresh bread, you might want to do this step in advance and let it dry out a bit. 
  2. Prepare your mix-ins! I cooked the sausage patties and onion in our cast iron skillet, then threw the bread in to soak up a little of the cooking oil. If you're cooking with vegetables that carry more water, you'll want to make sure you cook them all the way through. You don't want extra moisture later!
  3. At this point, you could package up your mix-ins and set them aside for when you're ready to assemble and bake. If you're making everything at once, just pull your pan off of the burner and allow these to cool. We baked our strata right in the cast iron pan, so we left them in there for baking. If you're using a regular pan, spray it lightly with cooking spray and then spread the mix-ins along the entire pan. You can set your oven to pre-heat to 400 degrees now! 
  4. Start your egg mixture by emptying the contents of two packages of tofu into your blender- including the tofu water! Add both packets of Tofu Scramble Seasoning and the corn starch. Blend on high until completely smooth. This will be thick but it shouldn't have any chunks! It will turn a light yellow color. If you want it to be more yellow, you can add turmeric.
  5. If you're making this for later, pour your egg mixture into a ball jar and set aside until you're ready. If you're making this now, pour right over your mix-ins and use a spoon to smooth out the top.
  6. I added the tomatoes to the top so they would get roasted and because Kyle likes the taste and texture of them. Just slightly press them into the top of your casserole. I did the same with asparagus.
  7. Bake at 400 for 1 hour. It will get cracked and will look jiggly but I promise it's baking!
  8. Allow to cool! Don't try and mess with this until it has had a good amount of time to cool. I would say at least 20 to 30 minutes. I used a spreader to run along the edges and make sure they were detached from the pan.
  9. Slice and serve! You can serve this with Hollandaise sauce, greens, hash browns... anything! 

Eggless Easter: Vegan Hollandaise

"It's like egg butter sauce!" - That's what Kyle yelled from the kitchen while he was working on this recipe, so you have to know it's going to be tasty!

Asparagus and Hollandaise is a match made in heaven.... and since we live in California, we already get to use our grill in March!

Asparagus and Hollandaise is a match made in heaven.... and since we live in California, we already get to use our grill in March!

Hollandaise is definitely something we love to order when we're out, but we've never made the "perfect" version at home before this. One of our favorite places to get Hollandaise is from Blossom in New York, where Kyle and I had a Sunday brunch date when we were visiting my favorite city together for the first time.

When Mother's had a Tofu Benedict as a special, we hurried over so we could get our Hollandaise fix. A lot of people say that Mother's goes light on the seasoning- these people have never tried their Hollandaise. What the menu doesn't say about this special is that it's a spicy version of this sauce. I took one bite and passed my plate over to Kyle- I couldn't handle the heat! Of course, that means Kyle ate two servings and loved every bite of the spicy special.

Our version starts with soaked raw macadamia nuts, but also includes butter and lemon, which are classic non-vegan Hollandaise ingredients. Our Tofu Scramble Seasoning gives this sauce an eggy richness without all of the cholesterol of the real thing.

Try the sauce on a Bacon Benedict- with English muffins, asparagus and coconut bacon. Or try a Florentine- with sauteed spinach and oven roasted tomatoes on top of an English muffin.

Vegan Hollandaise

1 cup raw macadamia nuts, soaked
1 stick Earth Balance, melted
2 tbsp lemon juice
3/4 cup water
1/4 tsp paprika
1 pack Tofu Scramble Seasoning
Turmeric for color, optional


  1. Soak macadamia nuts. We soaked hours for a few hours, but if you soaked them over night, you might need to use less water. You can try this with cashews too!
  2. Blend everything together until smooth.
  3. Put it all over everything! Asparagus, potatoes, English muffins, vegan ham, baked tofu. Whatever you can think of!

Eggless Easter: Classic Tofu Egg Salad

If you're looking for a quick and delicious sandwich that's packed with protein but also the creaminess of something more decadent, tofu egg salad is a classic choice. You're likely to have everything on hand to make this and it's really easy to throw together at the beginning of the week, making packing a lunch later completely painless.

When Phoney Baloney's operated as a sandwich shop, it was located inside of a small gym. This tofu egg salad recipe was once a special on the menu and managed to win over a group of protein-lifting-bro types who couldn't believe that they weren't eating eggs. If you're looking to fool a friend or loved one with an egg recipe, here's your ticket! Just tell them you used leftover Easter eggs and then watch the amazement when you let them know they're eating VEGAN brotein in the form of tofu!

We're big fans of the way M Cafe in Los Angeles serves their own tofu egg salad: extra mayo on toasted bread and a generous serving of avocado on top. Obviously, this is not for those people who have a fear of healthy fats, but it sure is a tasty treat for us level-headed vegans!

Perfect finger food for an Eggless Easter party: mini tofu egg salad sandwich sliders.

Perfect finger food for an Eggless Easter party: mini tofu egg salad sandwich sliders.

Classic Tofu Egg Salad

1 block extra firm tofu, preferably pressed
2 tsp relish
1/4 cup Vegenaise, the original OG vegan mayo
3 tbsp mustard
1/4 tsp dill
1/4 small red onion
2 celery stalks
1/2 tbsp lemon juice
One single use pack Rations Tofu Scramble Seasoning


  1. While your tofu is pressing, make the "dressing" by combining the relish, Vegenaise, mustard, dill, lemon juice and Rations Tofu Scramble Seasoning.
  2. Chop the celery into thin slivers. This will add crunch but won't be too bulky.
  3. Dice your onion, we like ours diced pretty small. Again, this adds crunch. Andrea is not a red onion fan so we generally keep it pretty small.
  4. Crumble the tofu by hand right into the dressing. Mix it together until it's fully covered. Kyle does all of this by hand because he likes to make messes.
  5. Once the tofu is well covered in the dressing, add the chopped celery and onion in. Get your hands messy once more and combine everything together well.
  6. Chill and then eat up whenever you're ready to go at it! The longer this sits, the longer the flavors meld together.