Bagels with Vegan Scrambled Eggs
Bagels and scrambled eggs? It’s a perfect match! For foodies we have reinterpreted scrambled eggs as a fancy vegan version: With tofu!
Check out oismak.com for further delicious toppings …
Preparation time: 50 minutes
Overall cooking time: 1.5 h
Ingredients for 8 bagels:
· ½ cube (21g) fresh yeast
· 320 ml lukewarm water (approx. 40°C)
· 1 tbsp sugar
· 500 g wholemeal flour (white flour also possible)
· 2 tsp salt
· 2 tbsp olive oil
· 10 ml non-diary milk
Optional: sunflower seeds, pumpkin kernels, nuts, … for the topping
Ingredients for 8 servings of vegan scrambled eggs:
· 400 g tofu
· 2 tbsp olive oil
· 1 tsp salt
· 1 tsp turmeric
· 1/2 tsp dried basil
· 20 ml unsweetened, non-diary milk
First, we’ll prepare the yeast dough: Crumble the yeast into a small bowl (e.g. cereal bowl). Add 80 ml of lukewarm water and all of the sugar. Stir until the yeast has dissolved. Let it rest for about 5’ so that tiny bubbles form.
Take a large bowl. Mix the flour and salt. Form a whole in the centre and pour in the yeast mixture. Add the oil and the remaining 240 ml of lukewarm water.
Roll up your sleeves, now it’s kneading time! Knead everything with your hands until a smooth dough forms. Put a kitchen towel on the bowl and allow it to rise in the kitchen (not the fridge) for about 45’. The size will double.
As soon as the dough is ready, punch it down to squeeze redundant air bubbles. Divide it into 8 pieces. Form the pieces into round balls. Prepare a baking sheet with parchment paper and put the balls on it. Let it rest for approx. 5’.
Preheat the oven to 220°C top/bottom heat (or fan 200°C). Bring a large pot of water to boil.
Press a hole of approx. 2 cm diameter through the centre of each dough ball (if the whole is too small, it will close during the baking).
Put the bagels into the boiling water but make sure that the bagels don’t touch (otherwise they will stick together). Simmer for about 30 seconds on each side. Remove them from the water with a skimmer and place them on the baking sheet.
Brush the bagels with some non-diary milk (e.g. unsweetened soya milk) and decorate them with seeds and kernels.
Bake in the preheated oven for about 25’-28’. Let them cool and enjoy!
Preparation Vegan Scrambled Eggs:
Heat the olive oil in a pan over medium heat. Mash the block of tofu in the pan with a fork. Cook for 3’-4’, stirring it often, until the water from the tofu is mostly gone.
Add salt, turmeric and dried basil into the milk. Cook over medium heat and stir constantly for about 5’ until the tofu appears in a yellowish colour.
Serve with e.g. with some sliced tomatoes and these marvelous bagels...
Nutritional Values per bagel:
249 kcal | 8 g protein | 39 g of carbs of which 2 g is sugar | 4 g fat | 7 g fiber
Nutritional Values per serving of veganscrambled eggs:
79 kcal | 8 g protein | 1 g of carbs of which 0.2 g is sugar | 4 g fat | 1 g fiber
CO2 Emissions per bagel: 74 g
CO2 Emissions per serving of vegan scrambled eggs: 95 g
… as compared to (with eggs): 201 g