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.
By Lucy Parker
Ingredients
- tofutofu: 150g/5陆oz silken tofu (if you don鈥檛 have silken tofu, see Tip)
- garlic: 陆 tsp garlic powder
- turmeric: 1陆 tsp ground turmeric
- smoked paprika: 陆 tsp smoked paprika
- Dijon mustard: 陆 tsp Dijon mustard
- 150g/5陆oz firm tofu
- bagels: 2 seeded bagels, halved
- black pepper: 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/3陆fl oz plant-based milk to help make the mixture a little creamier.
