Vegan Tofu Bagel Scramble
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Nutrition Facts Canadian
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1 Portion 0g Total Servings:0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol
0mg
0%
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Carbohydrate / Glucides
0g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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1 Portion 0g Total Servings: 0
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| Amount Per Serving |
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
10 mins
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Cook time
15 mins
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Total time
25 mins
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Ingredients
Tofu Scramble
8 oz firm tofu – crumbled (226 g)
¼ tsp turmeric (.5 g)
½ tsp salt (2 g)
½ tsp chili flakes (1 g)
1 tsp black pepper (2 g)
¼ cup Bell pepper – diced (30 g)
1 green onion- diced (11 g)
2 tbsp fresh parsley- chopped fine (4 g)
2 tbsp olive oil – for cooking (30 g)
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Sandwich
4 Kinnikinnick Plain Bagels (172 g)
1 vine tomato – sliced into 8 slices (133 g)
Optional: vegan margarine
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Directions
Tofu Scramble
- Place tofu in a medium bowl and break into smaller pieces using a potato masher (different size pieces adds texture).
- Heat olive oil in a medium skillet over medium heat.
- Cook tofu for 4-5 minutes or until liquid begins to cook off.
- Season with turmeric, salt, black pepper, and chili flakes. Cook for 2 minutes while stirring to incorporate flavour and the colour from the turmeric.
- Add peppers, parsley and green onions. Cook for 3-5 minutes until heated through.
Assembly
- Slice bagels in half lengthwise and toast. Spread with vegan margarine inside of all 8 bagel halves (if desired).
- Top bottom half of each bagel with 2 slices of tomato.
- Top with ⅓ of a cup of prepared tofu scramble. Place tops of bagel on (margarine side in).
Yields 4 sandwiches
Tips & Variations
- Change up your toppings with your favourite colourful fresh veggies.
- Tofu scramble can be stored for 3-4 days in an air tight container in the refrigerator.
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