Croissants stuffed with Dill Scrambled Tofu and Chive Aioli

Indulge yourself with this delicious recipe for vegan croissants stuffed with dill scrambled tofu, topped with a garlic aioli.

Happy Easter Sunday! This morning for brunch I whipped with these yummy stuffed croissants (that I made the day before) and served them with a quick and easy chive aioli. If you have the luxury of buying pre-made vegan croissants, then do it, it will save you tons of time.

Croissants stuffed with Dill Scrambled Tofu and Chive Aioli


Either store bought or make vegan croissants from scratch

Sautéed Mushrooms
olive oil or vegan butter
200g package of sliced cremini mushrooms
handful of fresh chives, finely chopped
1/4 tsp garlic powder
1/4 tsp onion salt
salt and pepper to taste

Dill Scrambled Tofu
350g medium firm organic tofu
small handful of fresh baby dill, roughly chopped
1/4 cup unsweetened almond milk
1/2 tbsp nutritional yeast
1/2 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp onion salt
salt and pepper to taste

Optional Croissant Toppings
handful of kale leaves, stems removed
Pea shoots or other greens of choice
sliced avocado
sliced tomatoes

Chive Aioli
2 tbsp vegan mayo
3 tbsp vegan sourcream
juice from half a lemon
2 tbsp freshly chopped chives
1/2 tsp pepper
pinch of salt


Prepare the Chive Aioli

  1. In a small bowl add all the ingredients and mix to combine. Set aside.

Sauté Mushrooms

  1. In medium pan heat 1-2 tbsp of olive oil or vegan butter. Add the sliced mushrooms and cook for 10-15 minutes on medium heat.
  2. Add a few tbsp of water every couple of minutes and let it cook off. Mushrooms should start to soften and shrink in size.
  3. In the last minute of cooking, add the spices and fresh chives.

Dill Tofu Scramble

Start scrambling the tofu half way through cooking the mushrooms.

  1. Using a non-stick pan, crumble the tofu with your hands into the pan.
  2. Cook on medium-high heat for a few minutes until the tofu starts to brown.
  3. Turn down the heat to medium-low and add the unsweetened almond milk. Stir to combine and add the rest of the ingredients.
  4. Thoroughly combine and remove from heat.

Load up the Croissant

  1. Slice an opening length-wise into the croissant to create a pocket
  2. Spoon the scrambled tofu inside the croissant. Add any other toppings you like and drizzle the aioli over top. Serve immediately.