Vegan Breakfast Braid

Heat oil over medium-high heat in a large pan. Add onions and saute for 3 minutes. Add mushrooms and stir, cooking for 5 minutes more. Crumble drained tofu over the pan and without stirring, add spices on top of tofu. Stir and cook 8 minutes more, stirring occasionally. Add spinach to pan and stir, then remove from heat. While scramble is going, add oil to another pan over medium high heat and add tempeh bacon. Cook for 4 minutes and stir, flipping pieces as you go to ensure even browning/crispness on both sides. Saute these bits for about 8 minutes total. Preheat oven to 350 degrees fahrenheit. Remove puff pastry from fridge and turn out one sheet on a lightly floured counter top or cutting board. Roll slightly to reduce the presence of the seams/folds. Move dough to a baking sheet topped with parchment paper. Cut dough as pictured. Pour the vegan eggs into the scramble pan and stir to ensure even distribution. Next, add in bacon pieces and stir again. Pour out half of the scramble mixture onto dough as pictured and top with half of the cheese shreds. Begin sealing the dough by crossing the strands of dough as you go down, as pictured above. Press and seal at the bottom of the pastry. Prepare the second puff pastry if desired and then toss both braids into the oven for 30 minutes. Check to see if the top of the pastry is golden and flaky. Remove from oven, slice using a bread knife, and serve.