Breakfast

Breakfast Pockets

Total Time: 1 Hour and 30 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour and 20 Minutes| Servings: 5 | Approximate Calories Per Serving: 396

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Ingredients
2 cups of all purpose flour
1 and 1/2 cups of water
1/2 cup of baking stevia
28 oz of extra firm tofu
2 bell peppers
3 shallots
3 cloves of garlic
1/4 cup of nutritional yeast

Directions
1. Drain tofu and press by wrapping with a paper towel and placing between 2 plates. Let sit for 10 minutes.

2. While tofu is pressing, dice shallots and bell peppers and mince garlic.

3. Add pressed tofu to a bowl and mash. Combine with nutritional yeast and mix well.

4. Heat a large frying pan to medium heat and drizzle with oil. Add in tofu and veggies. Saute for 20 minutes or until tofu becomes browned.

5. Preheat oven to 350 F and grease a baking sheet.

6. In a bowl, mix all purpose flour, stevia and water. Let set for 5 minutes.

7. Separate the dough evenly into 10 portions and round out each piece of dough. Sprinkle a flat surface with a small amount of flour to prevent sticking. Roll out each piece of dough as thinly as possible into a rectangle. Place on baking sheet.

8. Once tofu mixture is done, portion evenly into the center of 10 pieces of dough. Fold the bottom and top towards the center, then fold the sides over the top and press to seal. Repeat until all pockets are sealed.

9. Bake for 40 minutes.

10. Remove from oven and allow to cool. Portion into tupperware.

Grocery List
16 oz of all purpose flour
4 oz of baking stevia
28 oz of extra firm tofu
2 bell peppers
3 shallots
3 cloves of garlic
2 oz of nutritional yeast