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Scrambled tofu bagel

Scrambled tofu bagel

Total Time
20 min
10 min
10 min


Cherry tomatoes

300 g, on the vine

Firm tofu

800 g, extra-firm variety


2 clove(s), crushed

Ground turmeric

½ tsp

Fresh flat-leaf parsley

2 tbs, chopped, plus extra to serve

Fresh chives

2 tbs, chopped, plus extra to serve

White bagel

240 g, (4 x 60g), split

Oil spray

2 x 3 second spray(s)


  1. Heat a non-stick chargrill pan over medium heat. Lightly spray tomatoes with oil and season with salt and pepper. When pan is hot, cook tomatoes for 4-5 minutes or until tender and blistered.
  2. Meanwhile, drain tofu and gently squeeze out any excess liquid. Crumble tofu into a large bowl so you have even-size pieces without any large chunks.
  3. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook garlic, stirring, for 1 minute or until fragrant. Add tofu and cook, stirring gently, for 3-4 minutes.
  4. Sprinkle turmeric over tofu, cook, stirring gently, for 2-3 minutes or until tofu is yellow throughout. Remove from heat and stir through parsley and chives and season with salt and pepper.
  5. Toast bagels and serve topped with scrambled tofu and chargrilled tomatoes, with extra herbs sprinkled over.