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.
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.