Vegan Bagel with Egg
Elevate your breakfast game with this vibrant and nourishing Vegan Bagel with "Egg" recipe! Perfect for plant-based eaters and curious foodies alike, this bagel features a protein-packed tofu scramble seasoned with turmeric, nutritional yeast, and black salt to mimic the classic eggy taste. Toasted bagels are layered with creamy mashed avocado, fresh spinach, juicy tomato slices, and a zesty Dijon mustard base for a medley of flavors that’s equal parts hearty and refreshing. Ready in just 25 minutes, this easy vegan breakfast sandwich is perfect for busy mornings or weekend brunches. Loaded with wholesome ingredients and bold flavors, it’s a satisfying way to start your day—completely cruelty-free!
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Recipe Information
Ingredients
- 2 pieces Plain bagels
- 200 grams Firm tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Black salt (Kala Namak)
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 1 medium Avocado
- 1 cup Spinach leaves
- 1 medium Tomato
- 1 tablespoon Dijon mustard
Instructions
Press the tofu block with a clean kitchen towel or paper towels to remove excess moisture, then crumble it into small pieces resembling scrambled eggs.
In a bowl, mix the crumbled tofu with nutritional yeast, turmeric powder, black salt, and black pepper until well combined.
Heat olive oil in a non-stick skillet over medium heat. Add the tofu mixture and cook for 5-6 minutes, stirring occasionally, until the tofu is heated through and slightly crispy. Remove from heat and set aside.
Cut the bagels in half and toast them until golden brown and crispy.
While bagels are toasting, slice the avocado in half, remove the pit, and scoop the flesh into a small bowl. Mash it with a fork and set aside.
Slice the tomato into even slices.
Once the bagels are toasted, spread Dijon mustard on one half of each bagel.
Layer the mashed avocado over the mustard, followed by a handful of fresh spinach leaves, tofu 'egg' scramble, and tomato slices.
Top each with the other half of the bagel and press gently to hold everything together.
Serve immediately and enjoy your vegan bagel with 'egg'.
Nutrition Facts
Calories |
576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 3.9 g | 19% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1025 mg | 45% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 6.7 g | ||
| Protein | 28.9 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 877 mg | 67% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1028 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
