Savory tofu and pineapple cups

I really love challenging myself and I wanted to put up some breakfast/ brunch recipes for this "Vegan Holidays" series.
I also wanted to make this recipes easy, different and in advance, because I really don't want to cook on a holiday morning.
So I came up with 2 recipes tofu and pineapple based - one sweet and one savory.
Both of them are so good! I can barely restrain myself from not eating the entire tray in one sitting.
They are husband approved also, and this is really important, as he isn't really a big fan of tofu. But this breakfast cups disappear so fast (he prefers the savory one)!
Ok, enough with the chit chat, let's see the savory recipe now - Vlad's favorite!

Ingredients (makes 12 cups):

** 400 g (1 sheet) puff pastry dough (I used store bought, as most of them are actually vegan)

** 230 g (2/3 can) pineapple, chunks, unsweetened, drained (or fresh, if you have a ripe one)

** 160 g (1 small block/ 1/2 big block) firm or extra firm tofu

** 100 g (1/2 cup) sweet red pepper

** 75 g (3/4 cup) onion, chopped

** 115 g (1.3 cup) cauliflower, cut in small florets

** 100 g (4-5 slices) seitan ham

** 4 tbsp nutritional yeast

** 1 tsp garlic powder

** 1 tsp turmeric

** 1/3 tsp black pepper

** 1/4 tsp chili powder or flakes (or more if you like your food spicier)

** 1 pinch of salt

** avocado for topping (optional)

** water for cooking

Method:

Preheat your oven to medium heat. Keep your puff pastry in the fridge until you're ready to use it.

Dice your vegetables and cut the pineapple in small chunks. Dice your seitan ham. Drain your water from the tofu (you don't need to press it).

On the stove, in a pan, on medium heat, add you pineapple and cook for 1-2 minutes until it starts to caramelize.

Add your onion and peppers and cook for 1-2 more minutes. Add a little bit of water if you need to. Crumble your tofu and add it to the pan then cook for 1 more minute. Add the spices, cauliflower and the ham and cook stirring often until the cauliflower starts to soften (2-3 minutes). Add the nutritional yeast and stir until it's incorporated. Let it cool for a little bit.

Take your puff pastry dough out of the fridge (you want it to be cold, not frozen), and roll it if it's not already rolled. Cut in 12 squares and line a muffin tray with the pastry dough, making your cups.

Fill your cups with the cooled mixture (about 1.5 tbsp in each). Bake on medium heat for 15 minutes or until your pastry is puffed and golden-brown.

Top them with avocado and enjoy!

You have the last video before Christmas (featuring both recipes) here: