Text the ingredients

Terms of Use. We'll send a text with the ingredients and a link to the method for free. If the text is undelivered we will attempt to resend for up to 24 hours. This service involves no registration or subscription.
You should receive a text message shortly.
Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Tofu 'bacon' & hash-brown breakfast bagel recipe

1 rating

If you’re struggling to stick to a vegan diet this Tofu ‘bacon’ & hash brown bagel recipe is just what you need to keep you on track. Stack it with homemade chickpea patties for a delicious meat and dairy-free breakfast treat. See method

Serves 4
10 mins to prepare and 50 mins to cook
642 calories / serving

Ingredients

3 tbsp free-from mayo-maize
150g fresh spinach
2 tsp sriracha chilli sauce
4 bagels, halved and toasted
¼ red onion (40g), thinly sliced (optional)

For the tofu ‘bacon’

25ml soy sauce
25ml maple syrup
1 tbsp olive oil
1 tsp onion or garlic granules
½ tsp smoked paprika
225g block smoked tofu, cut into 8 slices

For the hash browns

350g Maris Piper potatoes, scrubbed, grated and rinsed
4 slices (80g) vegan ‘cheese’

For the chickpea patties

400g tin chickpeas, drained and rinsed
½ tsp turmeric

Each serving contains

Energy
2840kj
642kcal 32%
Fat
23g 33%
Saturates
7g 33%
Sugars
12g 13%
Salt
3.6g 60%

of the reference intake
Carbohydrate 85.9g Protein 24.1g Fibre 6.2g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. To make the 'bacon', whisk the soy sauce, maple syrup, oil, onion or garlic granules and paprika in a bowl. Line a baking tray with a large piece of baking paper and arrange the tofu in a single layer. Pour over the marinade to cover evenly, then fold over the paper to make a loose parcel. Bake for 20 mins, then unwrap and cook for 15-20 mins until all the marinade has been soaked up and the tofu is lightly browned.
Meanwhile, make the hash browns. Put the potato in a clean tea towel and twist to wring out excess liquid. Transfer to a bowl and stir in the cornflour; season. Heat the oil in a large, heavy-based frying pan over a medium heat. Add the potato mix to the pan in 4 loose piles and fry, undisturbed, for 8 mins or until browned. Use a spatula to shape into rounds, then flip and cook for 8 mins or until golden. Add an extra ½ tbsp oil if the pan becomes dry. Transfer to a baking tray and top each with a slice of vegan 'cheese' and set aside.
To make the chickpea patties, blitz the chickpeas in a food processor until smooth. Add the parsley, turmeric and 1 tbsp mayo-maize. Season to taste, then pulse to combine; it should hold its shape when pressed together. Use your hands to shape the mix into 4 round, flat patties and transfer to the tray with the hash browns. Bake for 5 mins to warm through and melt the 'cheese' on the hash browns.
Steam or boil the spinach for 2 mins to wilt. Mix the remaining 2 tbsp mayonnaise with the sriracha in a small bowl.
Assemble the bagels, layering the chickpea patties, hash browns, tofu slices and wilted spinach on the bases. Season with pepper and top with the sliced onion (if using), sriracha mayo and the bagel top.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Vegan recipes.