Ingredients
- 100g Naked Tofoo, crumbled (or 1 pack Scrambled Tofoo)
- 1 sesame seed bagel, sliced and toasted
- 1/4 tsp ground turmeric
- Oil
- 1 tsp natural yoghurt
- A few sprigs of dill, chopped
- 2 tbsp avocado, smashed
- 1/4 lemon, juiced
- Pinch of pepper
- Pinch of chilli flakes
- 1/2 tsp of Sriracha
- 20g watercress, washed
Get started
- For the Scrambled Tofoo, add the turmeric to the Naked Tofoo, and mix to combine. Marinate for 20 mins. If using a pack of Scrambled Tofoo, skip this step.
- Heat a frying pan with a dash of oil, add the Tofoo and cook over a medium heat for 4 mins, stirring regularly. Add the pepper.
- Allow to cool slightly before adding the yoghurt and dill, reserving a few fronds to garnish. The Scrambled Tofoo can be eaten either hot or cold.
- In a bowl, smash the avocado with a fork, adding the lemon juice, pepper, and chilli flakes.
- Place the Avocado on the base of the bagel, topping with the Scrambled Tofoo, the Sriracha, some dill fronds and the watercress. Add a grind of freshly ground black pepper if desired.
