vegan egg

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).

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.