Vegan breakfast bagel with scrambled tofu aka vegan "scrambled eggs" Auto translated

Easy 24 November 2023
Cooking time
25 min

"Vegan? I couldn't, I'd miss the eggs too much." - Anyone who says that has probably never tried a really good vegan scrambled egg! Yet the vegan alternative is so delicious and the tofu is a plant-based source of protein. To give the tofu its scrambled egg-like consistency, plant-based yogurt is the be-all and end-all - we use soy yogurt in our recipe, for example. However, one very special ingredient is indispensable in scrambled tofu: kala namak. The black seasoning salt from India contains hydrogen sulphide and gives the vegan "scrambled eggs" their typical egg flavor. It is best to add the spice at the end of the meal so that the egg flavor is not lost. Now that you've learned the secrets of vegan scrambled eggs, there's nothing standing in the way of your breakfast bagel!

200 g Natural tofu
0.5 Tsp. Kala Namak (for the egg flavor)
0.25 Tsp. Turmeric
1.5 Tsp. Yeast flakes
2 tbsp. Soy yogurt
2 Bagel
1 Avocado, cut into slices
0 as necessary Olive oil
0 as necessary Sprossen, optional
  • Step 1/5

    In the meantime, dab the tofu well with a kitchen towel.

  • Step 2/5

    Heat the oil in a pan. Roughly crumble the tofu with your hands and fry for a few minutes, turning regularly, until golden brown.

  • Step 3/5

    Season the tofu with turmeric and yeast flakes.

  • Step 4/5

    Now reduce the heat and stir in the soy yogurt and parsley. Fry everything for another 1-2 minutes and season with kala namak.

  • Step 5/5

    Top the bagel with avocado and the scrambled tofu. Top with the onions and garnish with optional sprouts.

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