Scrambled Tofu Bagel – gluten-free, vegan, crispy

Delicious healthy rice paper bagels

A simple recipe for a healthy breakfast, brunch or lunch

Sometimes the best recipes come from a spontaneous idea in the kitchen. These crispy rice paper bagels are definitely one of them. They are golden brown and crispy on the outside, creamy and flavorful on the inside, filled with an aromatic tofu scramble.

These delicious bagels are quick to make, filling, and light at the same time. This makes them perfect for a healthy breakfast, a leisurely brunch, or even a hearty lunch.

Best of all, this recipe provides valuable plant-based protein, gut-friendly fiber, and anti-inflammatory spices. It’s exactly the kind of meal that tastes good and nourishes your body at the same time.

Why this recipe is good for your longevity diet

The ingredients in this recipe support various processes in the body and provide you with a balanced, nutrient-rich meal.

Tofu contains high-quality plant protein and important amino acids. It also provides iron and calcium and keeps you feeling full for longer.

Psyllium husks are great for your gut health. They support digestion, promote stable gut flora, and keep you feeling full.

Turmeric is one of the best-known anti-inflammatory spices. That’s why it has been valued in many traditional diets for centuries.

Kala Namak gives the scramble its typical egg flavor. This creates a particularly authentic aroma without any eggs.

Sesame seeds provide valuable minerals and healthy fats and add the perfect crunchy finish.

The result is a delicious, easily digestible meal that provides energy and keeps blood sugar stable.

More healthy breakfast recipes

• Pumpkin porridge with caramelized pear
• Basic Overnight Oats Bircher Style
• Green smoothie bowl with hearts
• Sweet potato pancake tacos
• Lupine Protein Pancakes with Peanut-Chocolate Drizzle

You can also find delicious healthy breakfast recipes in my cookbooks, such as “Ein Bauch voll Glück*” (A Belly Full of Happiness).

If you would like to see a video tutorial on how to make vegan bagels, click here.

Scrambled Tofu Bagel - gluten-free, vegan, crispy

Delicious vegan and gluten-free breakfast bagels for the perfect start to your day. The creamy filling consists of spicy tofu scramble and the crispy rice paper coating adds a special texture.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course savory

Cuisine american

Servings 5 Bagels

Calories 160 kcal

Ingredients

  

• 5 sheets of rice paper
• 1 onion
• 200 g plain tofu
• 230 g silken tofu
• 1 tsp psyllium husks
• 50 ml plant milk

Spices

• 1 tsp turmeric
• 1 tsp kala namak
• 1 tbsp yeast flakes

Topping

• Black sesame seeds

For frying

• 1 tbsp apple cider vinegar
• 1 tbsp olive oil

Guacamole

• 1 ripe avocado
• 1-2 tsp lemon juice
• 1 pinch of salt
• Parsley to taste

Instructions

 

• First, finely chop the onion.
• Heat the apple cider vinegar and olive oil in a pan and sauté the onion until translucent.
• Crumble the firm tofu with your hands or a fork and sauté briefly in the pan.
• Now add the silken tofu and mix everything together well.
• Season with turmeric, kala namak, and nutritional yeast.
• Finally, stir in the plant milk and psyllium husks. Mix everything well until you have a creamy tofu scramble mixture.
• Briefly moisten the rice paper sheets with water until they soften.
• Place a portion of the tofu mixture on each sheet and roll up tightly. Fold the ends together as you would for a roll.
• Place the rolls on a baking sheet lined with parchment paper or in the air fryer.
• Important: Lightly moisten the surface again. This will make the rice paper especially crispy when baking.
• Then brush with a little oil and sprinkle with black sesame seeds.

Air fryer method

• Bake the rolls at 200 degrees for about 15 minutes until they are golden brown and crispy.

Oven method

• Preheat the oven to 200 degrees top and bottom heat.
• Bake the bagels for about 20 to 25 minutes until they are crispy on the outside. If necessary, turn them once halfway through.

Guacamole

• Cut the avocado in half, remove the pit, and scoop out the flesh with a spoon.
• Place in a bowl and mash with a fork.
• Add lemon juice and salt.
• Mix everything well, season to taste, and garnish with parsley.

Notes

My tip:

Kala Namak provides the typical taste and makes the scramble particularly authentic. This spice is a little secret trick in plant-based cooking. I would say it transforms simple ingredients, such as tofu, into a great breakfast experience.

Keyword airfryer, bagels, crispy, easy, glutenfree, healthy, quick, ricepaper, scrambled tofu, Tofu, vegan

Other suitable dips for your rice paper bagels

• Summer Must Try – Protein Pea Spread
• Hclf Mayonnaise | light and fast

Perfect for meal prep

These gluten-free bagels are great for meal prep. They keep in the refrigerator for about two days and can be easily reheated in an air fryer or oven to restore their crispiness. This makes them ideal for stress-free breakfasts or a quick, healthy snack between meals.

Have you tried the vegan breakfast bagels?

Then be sure to let me know how you liked them in the comments. 🙂 If you share a picture of the bagels on Instagram, feel free to tag me @annelinawaller and use the hashtag #annelinawaller.

I hope you enjoy making them and look forward to seeing you cook more of my recipes.

All the best,
Annelina