Breakfast Bagel with vegan Egg Salad and Avocado

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Hello weekend!
It’s that time again for balanced, cozy brunch ceremonies. And Easter is also already knocking. Not to be missed is this delicious breakfast bagel with vegan egg salad. Outside crispy golden brown toasted bagel, inside creamy mayonnaise processed chickpeas. Served with delicious sliced avocado, a breakfast dream par excellence.
Breakfast bagel with vegan egg salad of chickpeas and tofu and avocado for Easter brunch

This breakfast bagel tastes so authentically like egg salad, you won’t even notice the difference from the original. Pssst: the Vegan skeptic thus simply nothing betray. By the way, I have a little anecdote about that from last night…. So we sit – that is, my husband, my son and I – so at the dining table and enjoy our dinner. I a jar of vegan tuna from the evil company with the big N in my hand (because tastes just authentically good). Rub my son and husband’s noses in the fact that they should try this delicious tuna. Both so: “Mmhh yes tastes super delicious tuna”. Then I’m like, “Yeah, it’s vegan.” 🤣 You can’t even imagine the stunned faces….

But back to our breakfast bagel. As already said, a super quick and easy to prepare breakfast sandwich. Just also terrific for an extended Easter brunch with family and friends. And here I recommend now simply times the following tactics. Either the against vegan negatively adjusted people not at all betray that the egg salad is vegan. Or second option; the designation vegan “egg salad” simply not at all use, but dear breakfast bagel with creamy chickpea salad and avocado. Then man / woman also saves the somewhat tedious discussions why something is called “egg salad”, if it has nothing to do with it. Who knows? 🙃

Breakfast bagel with vegan egg salad of chickpeas and tofu and avocado for Easter brunch
Breakfast bagel with vegan egg salad from chickpeas and tofu and avocado

So the cat has already jumped out of the bag. This is about a breakfast bagel with vegan egg salad filling based on chickpeas and tofu. This is a variation on how to make vegan egg salad. There is still the possibility to prepare the veggie salad with pasta – yes you read correctly. So if you’re forgoing tofu and/or chickpeas, try my vegan pasta-based egg salad . You can also replace the tofu with silken tofu. The result will be less firm to the bite and much creamier. However, have not tested the vegan egg salad silk fou variant.

So and now there is a little damper…. Who now had the expectation that I have made the sesame bagels myself for this recipe, I must disappoint you. Nope, because I wanted to create a quick everyday breakfast bagel recipe for you here. Sure, theoretically you could make the bagels yourself and then freeze them, then they would be ready for the next brunch. Well, the reality now is that I used store-bought bagels from Migros for this recipe.
But who knows, if you make enough fuss here now, I’ll create a bagel recipe for you. 😜

Breakfast bagel with vegan egg salad of chickpeas and tofu and avocado for Easter brunch
Breakfast bagel with vegan egg salad from chickpeas and tofu and avocado

The vegan egg salad recipe is actually self-explanatory. So you can’t go wrong there, except maybe cut your finger if you’re gifted with as much luck as I am. But other than that, it’s really super simple. And the vegan egg salad, by the way, can be prepared wonderfully in advance. Such recipes you love, after all, if you otherwise already have enough to do with the preparation of Easter brunch.

On a side note, I recommend that you use canned chickpeas for this vegan egg salad recipe. How so? These are usually already so soft from being canned/jarred that you can easily mash them with a fork or potato masher.
If you want to use dried chickpeas for the vegan egg salad, then you should cook them for a really long time. Nice and soft – but still with some bite – they should be.

When it comes to tofu, the choice falls on a very regular natural tofu for the egg salad. The creaminess then comes from the addition of vegan mayonnaise and soy yogurt. I’ve linked you my favorites – which I think taste the best right now. But of course you can also choose other brands. Alternatively, you can replace the soy yogurt with silken tofu here.
Most important ingredient for the vegan egg salad is kala namak salt. The black salt gives the dish the much needed egg taste.

You can toast the sesame bagels – as I did – in the oven with the broil function. Or even in a cast iron or coated pan without oil. But be careful the breakfast bagels burn very quickly in the oven. So please keep an eye on it and don’t have a damp squib on the phone and let the things burn.

And if you’re not much of a breakfast person, you can of course pack the bagel for lunch, for example at work. However, it is advisable to cut the avocado just before eating. Or rub it liberally with lemon juice to keep it from turning brown.

Herewith I wish meal and bon appĂŠtit!

Breakfast Bagel with vegan Egg Salad and Avocado
Breakfast Bagel with vegan Egg Salad and Avocado

Breakfast Bagel with vegan Egg Salad and Avocado

Hello weekend!  It's that time again for chill, cozy brunch ceremonies. And Easter is also already around the corner. Not to be missed is this delicious breakfast bagel with vegan egg salad. Outside crispy golden brown toasted bagel, inside creamy processed chickpeas. Served with delicious sliced avocado, a breakfast dream par excellence. 
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Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 4 servings
Calories 718 kcal

Equipment

  • 1 Food Processor alternatively 1 fork or potato masher
  • 1 oven with broiler alternatively cast iron or coated pan

Ingredients
 

  • 100 g cooked chickpeas*
  • 15 g curly parsley
  • 250 g firm tofu
  • 1 tsp. Kala Namak* approx. 5g
  • 1 ½ tbsp dried chives*
  • 100 g vegan mayonnaise e.g. from Thomy
  • 1 tbsp. vegan mustard approx. 20g
  • 1-2 pinches of ground turmeric* optional
  • 60 g soy yogurt* e.g. from Alpro or Alnatura
  • 4 vegan bagels
  • 2 avocados
  • vegan cream cheese* optional, e.g. from SimplyV or Beleaf
  • chili flakes optional as topping
  • vegan Sriracha optional, as topping

Instructions
 

  • Place chickpeas and parsley together in a food processor. Chop using the pulse function. The chickpeas should still be chunky.
  • Add the tofu. The tofu should also still be chunky.
  • Add the remaining ingredients for the vegan egg salad up to and including the soy yogurt. Mix everything well until a creamy “egg salad” is formed.
  • Cut the bagels in half so you have two rings. Toast the slices briefly under the oven broiler on the highest setting until golden brown. This process is very quick and takes no more than 1 to 3 minutes at the most. So don’t let the bagels out of your sight. Alternatively, for more control, you can briefly toast the bagels, cut side down, in a cast iron or coated skillet.
  • Cut avocados in half, remove pit and carefully scoop out flesh with a spoon. Cut avocado into slices about 1-2cm thick.
  • Spread bagel halves with vegan cream cheese according to taste, top bottom half with avocado slices. Put the vegan egg salad on top and place second bagel half on top. If you like you can sprinkle chili flakes and sriracha on top for some spiciness.

Notes

*Canned or jarred cooked chickpeas are much softer than home-cooked ones, in my experience. This makes them easier to mash.
*Kala Namak salt is essential to bring the typical egg flavor into a dish. It is therefore an indispensable ingredient if you want your vegan egg salad to taste of egg.
*Alternatively, you can use a bunch of fresh chives. It was sold out when I developed this recipe.
*You only need the ground turmeric to give the vegan egg salad an authentic light yellow color. You can also omit the turmeric.
*Alternatively to the soy yogurt you can also use silken tofu.
*The vegan cream cheese is just for spreading on the bagels. You can also omit it.
*If you use fresh chives, please add them to the food processor along with the parsley.

Nutrition

Serving: 4servingsCalories: 718kcalCarbohydrates: 77gProtein: 22gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gSodium: 1237mgPotassium: 701mgFiber: 12gSugar: 3gVitamin A: 523IUVitamin C: 18mgCalcium: 150mgIron: 4mg
Tried this recipe?Mention @velvetandvinegar or tag #velvetandvinegar!

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