Vegan Bagel with Egg and Bacon

Satisfy your cravings with this hearty Vegan Bagel with Egg and Bacon—an irresistible plant-based twist on a breakfast classic. This recipe features a perfectly toasted bagel layered with fluffy, seasoned tofu scramble infused with black salt for an "eggy" flavor, smoky-sweet tempeh bacon marinated in soy sauce and maple syrup, and fresh toppings like juicy tomato slices and crisp lettuce. A slather of creamy vegan mayonnaise ties it all together for a satisfying bite in every layer. Ready in just 35 minutes, this quick and easy vegan breakfast sandwich is packed with protein, bold flavors, and wholesome ingredients, making it a delicious way to start your day. Perfect for brunch gatherings or a grab-and-go breakfast!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 1

Ingredients

• 1 bagel
• 150 grams firm tofu
• 2 tablespoons nutritional yeast
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon black salt (Kala Namak)
• 2 tablespoons olive oil
• 100 grams tempeh
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 0.5 teaspoon smoked paprika
• 1 tomato
• 1 lettuce leaf
• 1 tablespoon vegan mayonnaise

Directions

Step 1

Slice the bagel into halves and toast them to your liking. Set aside.

Step 2

For the vegan egg, crumble the firm tofu into a bowl with your hands until it resembles a scrambled texture.

Step 3

Add nutritional yeast, turmeric powder, and black salt to the crumbled tofu and mix well.

Step 4

Heat a tablespoon of olive oil in a non-stick skillet over medium heat.

Step 5

Add the tofu mixture to the skillet and cook for 4-5 minutes, stirring occasionally until heated through and slightly golden. Set aside.

Step 6

Meanwhile, slice the tempeh thinly to resemble bacon slices.

Step 7

In a shallow dish, mix soy sauce, maple syrup, and smoked paprika.

Step 8

Place the tempeh slices in the dish, ensuring they are covered in the marinade. Let them marinate for 5 minutes.

Step 9

Heat the remaining tablespoon of olive oil in a skillet over medium heat.

Step 10

Cook the tempeh slices for 2-3 minutes on each side until they are browned and slightly crispy.

Step 11

Assemble the bagel: Spread vegan mayonnaise on both halves of the toasted bagel.

Step 12

Layer the bottom half with the tofu scramble, cooked tempeh bacon, a slice of tomato, and a lettuce leaf.

Step 13

Place the other half of the bagel on top to complete the sandwich.

Step 14

Serve immediately and enjoy your vegan bagel with egg and bacon!

Nutrition Facts

Serving size	(581.5g)

Amount per serving	% Daily Value*
Calories	1017.2

Total Fat 51.2g	0%
Saturated Fat 9.2g	0%
Polyunsaturated Fat 5.2g
Cholesterol 3.4mg	0%
Sodium 3860.0mg	0%
Total Carbohydrate 93.8g	0%
Dietary Fiber 9.9g	0%
Total Sugars 32.5g
Protein 56.5g	0%

Vitamin D 0IU	0%
Calcium 463.0mg	0%
Iron 9.6mg	0%
Potassium 1372.5mg	0%

*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.

Source of Calories

Fat: 43.4%

Protein: 21.3%

Carbs: 35.3%