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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.
This breakfast bagel tastes so authentically like real egg salad, you won’t even notice the difference from the original. Pssst: for the Vegan skeptics amongst us, just don`t tell them. By the way, I have a little anecdote about just that from last night…. So we sit – that is, my husband, my son and I – 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). Tell both of them that they should try this delicious tuna. They go: “Mmhh yes tastes super delicious this 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 perfect for an extended Easter brunch with family and friends. And here I recommend the following tactics. Either you don’t tell the people at all that the egg salad is vegan. Or second option; Just use the term breakfast bagel with creamy chickpea salad and avocado, instead of vegan egg salad. Then man / woman also saves the somewhat tedious discussions why something is called “egg salad”, if it has nothing to do with it. Who can relate? 🙃
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 vegg 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 silken tofu variation.
So and now there is a little damper…. Who now had the expectation that I have made these sesame bagels myself, I must disappoint you. Nope, because I wanted to create a quick everyday breakfast bagel recipe for you. Sure, theoretically you could make the bagels yourself and then freeze them, then they would be ready for the next brunch at all time. 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. 😜
The vegan egg salad recipe is actually self-explanatory. So you can’t go wrong there, except maybe if you 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 are perfect, after all, if you 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 firm 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. But of course you can also choose other brands. Alternatively, you can replace the soy yogurt with silken tofu here.
Also most important ingredient: kala namak. It gives your vegan egg salat this authentic eggy flavor.
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 appétit!
Breakfast Bagel with vegan Egg Salad and Avocado
- 1 Food Processor alternatively 1 fork or potato masher
- 1 oven with broiler alternatively cast iron or coated pan
- 100 g cooked chickpeas*
- 15 g curly parsley
- 250 g firm tofu
- 1 tsp. Kala Namak* approx. 5g
- 1 1/2 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
- 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.