I know you’re obsessed with the hot for food herb & garlic tofu cream cheese recipe, so I came up with another genius way to shovel even more into your mouth! These vegan everything danishes have the cream cheese filling baked right in and they’re easy to make with pre-made frozen puff pastry.
They’re crispy and flakey on the outside. Tangy, creamy, and soft in the middle. Serve them on a large platter with fresh tomato, cucumber, red onion, capers, and dill for a fantastic brunch feast. I highly suggest adding the sliced roasted beet pastrami too for a little extra kick!
Watch how to make these everything danishes the video below, or keep scrolling for the recipe.
vegan everything danishes
If you love an everything bagel with herb & garlic cream cheese, then you're guaranteed to fall madly in love with the everything danish!
- 1 pkg (500 g) vegan frozen puff pastry, thawed overnight in the fridge
everything danish topping
- 1 tbsp poppy seeds
- 1 tbsp sesame seeds
- 1 tbsp raw or roasted sunflower seeds
- 1 tbsp granulated garlic powder
- 1 tbsp dried onion
- 1/2 tsp sea salt (optional)
herb & garlic tofu cream cheese
- 1 x 450g firm tofu, drained
- 2 tbsp lemon juice
- 2 tbsp apple cider vinegar
- 2 garlic cloves
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp sea salt
- 1/4 tsp ground white pepper
- 2 tbsp melted coconut oil
- 1 tbsp finely chopped fresh dill + whole sprigs as garnish (optional)
- 1 tbsp finely chopped fresh basil
- 1/2 tsp finely chopped fresh thyme
- 1 1/2 tbsp finely chopped chives
vegan egg wash
- 1/4 C nondairy milk
- 1/4 tsp brown sugar
Preheat the oven to 425°F.
To make the everything danish topping, combine all of the ingredients into a small bowl and set aside.
To make the herb and garlic tofu cream cheese, use a paper towel to pat the tofu mostly dry and soak up some of the excess liquid.
Blend tofu in a high-powered blender with lemon juice, apple cider vinegar, garlic cloves, onion powder, garlic powder, sea salt, white pepper and coconut oil until very smooth. Use the baton in the blender while it's running to scrape down the sides and get the thick mixture very smooth.
Pour the tofu cream cheese mixture into a bowl and fold in fresh herbs until well combined. Chill the tofu cream cheese in the fridge until needed.
To make the vegan egg wash, mix the ingredients in a small bowl and set aside.
To prepare the puff pastry, lightly flour your work surface. Cut the dough in half so it’s easier to work with. Chill the other half in the fridge until ready to use.
Roll the dough out into an 8 x 8-inch square. Using a dough cutter or knife, mark out 4-inches on each side. Cut the dough at the marks to make four (4 x 4-inch) squares. Repeat with the other dough half so it’s rolled out and cut to the same dimensions as above. You should have 8 dough squares total.
Place the dough squares on a parchment lined baking sheet. Measure out a 1/4 cup of tofu cream cheese and add it to the center of each square. Use the back of a spoon to spread the mixture to the edges of the square, but avoid spreading to the corners. Use your fingers to gently pinch and fold each corner almost to the center of each square. You want to keep some of the filling exposed in the center.
Brush vegan egg wash on the top of the pastry. Sprinkle the everything danish topping on the folded corners, pressing gently with your fingers to help it stick.
Bake for 14 to 16 minutes. Let the danishes cool on a wire rack.
Serve danishes on a platter with your favourite bagel toppings like sliced roasted golden beets, sliced tomato, red onion, capers, cucumber etc. These are best eaten on the same day as they're baked. But you can also store leftovers in the fridge and warm slightly in the oven before eating.
You can find vegan puff pastry in the frozen food aisle of most grocery stores. Tenderflake is accidentally vegan! Just be sure to double check the ingredients list of the product you find to ensure it's vegan friendly.