Tofu scramble breakfast bagel
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 2
This tasty vegan breakfast option contains creamy blended tofu, fresh avocado and tomatoes and is topped with spicy sriracha.
Each serving provides 449 kcal, 20g protein, 44.8g carbohydrate (of which 8.5g sugars), 19.6g fat (of which 3.9g saturates), 5.7g fibre and 0.73g salt.
By Lucy Parker
Ingredients
- 150g/5½oz silken tofu (if you don’t have silken tofu, see Tip)
- ½ tsp garlic powder
- 1½ tsp ground turmeric
- ½ tsp smoked paprika
- ½ tsp Dijon mustard
- 150g/5½oz firm tofu
- 2 seeded bagels, halved
- salt and freshly ground black pepper
To serve
Method
To make the creamy tofu mixture, add the silken tofu, garlic powder, 1 teaspoon of turmeric, smoked paprika and mustard to a food processor and blend until creamy.
Roughly crumble the firm tofu in a non-stick frying pan with half a teaspoon of turmeric. Lightly fry for a few minutes before adding the creamy tofu mixture. Stir over a low heat and season generously with salt and pepper.
Toast the bagels and spread half of the avocado on each bagel. Add the tomatoes and a pinch of salt to each bagel. Spoon on the tofu mixture and garnish with the dill and a drizzle of sriracha. Enjoy!
Recipe tips
If you are using firm tofu in place of silken, blend with 100ml/3½fl oz plant-based milk to help make the mixture a little creamier.
