Crispy Tofu Brunch Bagel
This crispy tofu brunch bagel by @emilyontoast is the ultimate vegetarian breakfast or brunch recipe. Whip up on a Saturday or Sunday morning and enjoy. No pressing needed in with our Cauldron Extra Firm Tofu, just coat in a crunchy panko breadcrumb then air fry to perfection!
Made with our Extra Firm Plant-Based Tofu
Ingredients:
1 x 220g pack Cauldron Extra Firm Tofu
25g panko breadcrumbs
10g cornflour
2 tbsp olive oil
2 tbsp smoked paprika
2 bagels, sliced in half
Mayonnaise
1 avocado, peeled and sliced
2 eggs
Handful of rocket
Tomato chutney
Salt and pepper to season
Our tip
For a vegan version, leave out the fried egg, and if you like things hot, you could swap the tomato chutney for a chilli jam.
Method:
Cut the Cauldron Extra Firm Tofu block in half, widthways. Mix the olive oil with 1 tablespoon of smoked paprika. In a bowl, mix the breadcrumbs with the cornflour, the other tablespoon of smoked paprika and season generously with salt and pepper.
Brush one of the tofu slices on all sides with the paprika oil. Dip it in the breadcrumbs, making sure to cover all sides. Use your fingers to pat down and make sure the tofu is well covered. Repeat with the other piece.
Air fry the tofu slices at 200C for 20-25 mins or until crispy.
When almost done, heat a pan and fry the eggs. While the eggs cook, toast the bagels.
To serve, spread mayonnaise on the bottom bagel slice. Top with avocado, the crispy tofu, then the egg and some rocket leaves. Spread a generous amount of tomato chutney on the underside of the bagel lid then close up and dig in!
Our tip
For a vegan version, leave out the fried egg, and if you like things hot, you could swap the tomato chutney for a chilli jam.
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