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Breakfast Bagel with vegan Egg Salad and Avocado

Breakfast Bagel with vegan Egg Salad and Avocado

Author: Velvet & Vinegar
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
Course Breakfast - hearty, dinner & lunch, Sandwiches & Burger
Cuisine American
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!