Vegan Bagel with Scrambled Eggs
Start your day with this delicious and nutrient-packed Vegan Bagel with Scrambled Eggs, a flavorful twist on the classic breakfast favorite. Perfectly toasted whole wheat bagels serve as the base for a protein-rich tofu scramble, seasoned with nutritional yeast, turmeric, and a medley of pantry spices for an egg-like flavor and vibrant color. Fresh spinach, juicy cherry tomatoes, and creamy avocado bring balance and freshness to every bite, while the tofu mixture is lightly crisped for added texture. This easy, 25-minute recipe is entirely plant-based, making it a great option for vegans and anyone seeking a heart-healthy breakfast. Serve these bagels hot for a satisfying, wholesome meal that’s packed with flavor and perfect for busy mornings or weekend brunches alike.
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Recipe Information
Ingredients
- 2 pieces Whole wheat bagel
- 200 grams Firm tofu
- 2 tablespoons Nutritional yeast
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Garlic powder
- 0.5 teaspoons Onion powder
- 1 tablespoon Olive oil
- 1 cup Spinach leaves
- 6 pieces Cherry tomatoes
- 0.5 pieces Avocado
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Slice the whole wheat bagels in half and set aside.
Drain the tofu and pat it dry using paper towels to remove excess water. Crumble the tofu into a bowl using your hands until it resembles scrambled eggs.
Add nutritional yeast, turmeric powder, garlic powder, onion powder, salt, and black pepper to the crumbled tofu. Mix well to coat the tofu evenly.
Heat olive oil in a non-stick skillet over medium heat.
Add the seasoned tofu to the skillet and cook for about 8-10 minutes, stirring occasionally until the tofu is heated through and slightly crispy.
While the tofu is cooking, wash and dry the spinach leaves and cherry tomatoes. Halve the cherry tomatoes.
Slice the avocado half thinly and set aside.
Once the tofu is cooked, add the spinach leaves to the skillet and stir them through the tofu mixture until wilted.
Toast the bagel halves in a toaster or toaster oven until golden brown.
Assemble the bagels by spreading the cooked tofu scramble over each toasted bagel half. Top with sliced avocado and halved cherry tomatoes.
Serve immediately and enjoy your delicious vegan bagel with scrambled eggs!
Nutrition Facts
Calories |
558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 3.2 g | 16% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 917 mg | 40% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 14.3 g | ||
| Protein | 30.0 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 937 mg | 20% | |
*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.
