The best way to start off an easy Sunday Brunch
It’s Early October. I’m not hungover. But I want to eat like I am. Cue the vegan bacon tofu egg scramble, and cheese bagel sandwich.
We’re still in the middle of a horrible pandemic and sometimes you just want some comfort food in your life. Especially on Sunday mornings.
and by mornings, I mean… early afternoon… ish…. Ok it’s definitely more brunch verging on lunch but I digress.
I was able to pick up some fresh bagels from Zingerman’s Deli in Ann Arbor over the weekend. My original thought was to make some of my famous Bagels with Carrot Lox & cream cheese and when I went to prepare, I didn’t have the cream cheese.
So in the spirit of looking through my fridge and figuring it out, I found some other precious items: tofu, seitan bacon, and my last two slices of Violife cheddar.
It was on.
A bacon egg & cheese bagel sandwich was about to happen.
Easiest Tofu Scramble
5 Ingredient Tofu Scramble
Tofu, nutritional yeast, soy sauce, turmeric, & black garlic
Tofu scrambles are so fun to make and so easy. There are many vegan egg subtitutes but I find that the less eggy tasting the better.
Tofu is the perfect base for vegan eggs because of the texture and flavor profile. The tofu “scrambles” perfectly.
With slight differences in ingredients, customizing vegan tofu eggs to fit your recipe is so simple.
I usually create my tofu scrambled egg base with extra firm tofu, soy sauce, nutritional yeast, and turmeric for that gorgeous golden hue. Then I will combine different aromatics, veggies, and seasonings depending on how I’m serving.
Today I wanted something hearty and had an interesting ingredient around: Black Garlic.
What is black garlic?
Black garlic is a fermented version of garlic cloves.
It takes weeks to get the garlic to become black, from a process of heating it at high temperatures.
Black garlic is not caramelized garlic though. You can’t make it at home easily. You’ll want to find a specialized market that carries it.
What is the difference between black garlic and garlic?
Garlic on it’s own can be quite strong and pungent. Despite that, I am one of those people that when a recipe calls for 0-2 cloves garlic, I’m adding like… 6 cloves.
Black garlic is a great substitue when you want a slight garlic flavor but not one that is overpowering.
The taste of black garlic is mild, almost sweet, and savory. It doesn’t need to be cooked to bring out the flavors since it’s basically already cooked.
The texture of black garlic is smooth and buttery. To use, I usually take the side of my knife and just smash it until it forms a paste.
Black Garlic for Tofu Scramble
Black garlic was perfect for this tofu eggs scramble recipe because of it’s heart and savory flavor. It added that perfect something to round out the flavor profile for this sandwich
Making the (vegan) Bacon Egg & Cheese Bagel Sandwich
my go-to vegan seitan bacon
Sweet Earth Benevolent Bacon is exactly how they describe: Smoky, Saucy, & Savory.
It takes only minutes to prepare and can be made more chewy or crispy. I do not recommend cooking it too crispy though as it can burn easily.
2-3 Minutes per side over medium heat is a good base for a slight crisp
Cooking Easy Tofu Scramble in 7 minutes
Always be prepared before you start! Gather all your ingredients and measure them out for easy of cooking, cleaning, and staying organized.
“mise en place”
Using extra firm tofu for the scramble works great because it crumbles but does not get squishy or creamy.
Usually cooking tofu involves pressing it to get all the liquid out, but in this case I like to keep it to keep the tofu eggs from getting dry.
Heat 2 tsp. olive oil over med/high heat. When the oil is hot, add block of tofu and break into smaller pieces. As the tofu cooks, keep breaking it down until it is crumbled to make the “scramble.”
Cook for about 2-3 minutes before adding the rest of the ingredients.
Flavor the tofu egg scramble
Add turmeric, nutritional yeast, & soy sauce
Cook for a 2-3 minutes until the tofu is golden and warmed through.
The tofu scramble is just about done
At this point if you wish, add the black garlic and heat through. About 1 more minute.
If you don’t have black garlic available, you could use a clove of fresh minced garlic or 1/4 tsp. of garlic powder. Or omit all together! It will still be delicious.
Time to melt the cheese!
Separate the tofu scramble
into two equal piles about the same size of the slice of vegan cheese you’re using.
I had Violife mature cheddar slices and they did not disappoint.
Make sure to turn the heat all the way to low or off and cover the pan to let the cheese melt.
Violife cheese is probably my favorite vegan cheese. It really melts perfectly and taste great. I use it for pizza, tacos, sandwiches… really anywhere you would use cheese!
Assemble the best vegan bacon egg and cheese bagel sandwich
I prefer to toast my bagels in the oven because it gives me more control over the desire toast level.
*HOT TIP* I find if I slice the bagels in half and keep them “together” while they toast in the oven, the outside gets warm and toasty, and the inside stays nice doughy.
This time I preheated the oven to 390°, cut the bagels in half, and popped them in for approximately 5 minutes while I was cooking the seitan bacon and scrambled “eggs.”
When everything is all ready to go, you just need to put everything together!
From bottom to top, lay two slices of the cooked seitan bacon, folded in half
On top of the bacon, carefully add the tofu scramble and melted cheese.
Now, you can eat it as is or add some fresh cilantro leaves and hot sauce. Other great ideas would be green onions, chives, tomatoes, or red onion!
Now hungover or just needing a heart breakfast or brunch meal that’s quick and easy and so delicious, this bacon egg and cheese bagel sandwich is a winner!
Let me know if you made this, how it turned out, if you tried the black garlic, or went a completely different route!
The Best Vegan Bacon Egg and Cheese Bagel Sandwich
- Cast Iron Skillet
- 2 Bagels (everything bagel is my fav)
- 4 Pieces Sweet Earth Hickory Sage Benevolent Bacon
- 2 Pieces
Violife Mature Cheddar
- 3 tsp olive oil
Easy Tofu Scramble with Black Garlic
- 1/2 Package Wildwood Organic Tofu Extra Firm
- 1 tsp. Soy Sauce / Coconut Aminos / Tamari
- 2 Tbsp Bragg's Nutritional Yeast
- 1/2 tsp Turmeric Powder
- 2 cloves Black Garlic
Extra Topping Suggestions
- 1 sprig fresh cilantro
- 1 tsp. hot sauce
- If toasting bagels in the oven, heat to 390° so it's ready when you are!
- Either half a tofu block, or WILDWOOD Organic Extra Firm Tofu comes in a 2 pack, just use one – DRAIN Tofu. No need to press as the liquids help the cooking process
- Measure out your soy sauce or soy sauce substitute (coconut amino or tamari, they both work great), nutritional yeast, and turmeric. Smash the black garlic with the edge of your knife until it turns into a paste
Cook Tofu Scramble
- Heat 2 tsp. olive oil over med/high heat. When the oil is hot, add block of tofu and break into smaller pieces. As the tofu cooks, keep breaking it down until it is crumbled to make the "scramble." Cook 3-5 minutes.
- Add soy sauce, nutritional yeast, turmeric, & black garlic to the tofu scramble. Cook 3 minutes longer until heated through. Turn heat down to lowest setting possible.
- Divide tofu scramble into 2 portions about the same size as a slice of the cheddar. Add a slice of cheese to each section, cover, and let cheese melt over the tofu scramble.
Cook Seitan Bacon
- While the scramble is cooking, heat 1 tsp. olive oil over med heat and cook the seitan bacon. About 2-3 minutes per side until desired amount of crisp.
Heat / Toast Bagel
- You can either toast the bagels, or what I like to do is heat the oven to 390°, slice bagels in half, and cook in the oven for 5 minutes.
- Take halved bagels, add two pieces of cooked bacon to the bottom, fold in half so it fits. Top with the tofu scramble and melted violife cheddar. Add any topics that sound good to you. I love to add some fresh cilantro and hot sauce, but it's fine on it's own too!