Main Ingredients

Suitable for Vegans

280g Naked Tofoo

1 tsp Chipotle chilli paste

2 tbsp olive oil

1 small red pepper, deseeded and diced

1 small green pepper, deseeded and diced

4 spring onions, trimmed and shredded

100g sweetcorn

2 tbsp flat leaf parsley, chopped

To Serve

2 bagels, split and toasted

2 roasted field mushrooms

Roasted on the vine cherry tomatoes

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Scrambled Tofoo Bagels

Serves 2 • Prep 10 min • Cooking

Scrambled Tofoo Bagels
Main Ingredients

Suitable for Vegans

280g Naked Tofoo

1 tsp Chipotle chilli paste

2 tbsp olive oil

1 small red pepper, deseeded and diced

1 small green pepper, deseeded and diced

4 spring onions, trimmed and shredded

100g sweetcorn

2 tbsp flat leaf parsley, chopped

To Serve

2 bagels, split and toasted

2 roasted field mushrooms

Roasted on the vine cherry tomatoes

Method

Underline

1. Place the Tofoo in a food processor with the chilli paste, blitz until mixture resembled crumbs.

2. Heat the olive oil in a pan and cook the peppers for 5 minutes, until softened, add the spring onions and corn along with the blitzed Tofoo and stir well.

3. Heat through for 2 to 3 minutes until piping hot, toss in the parsley and serve hot on a toasted bagel with mushrooms and tomatoes.