Smashed Lemon Avocado, Scrambled Dill Tofoo and Watercress Breakfast Bagel

Serves 1 • Prep 20 min • Cooking 4 min
Vegetarians
Get this stuff
  1. 100g Naked Tofoo, crumbled
  2. 1 sesame seed bagel, sliced and toasted
  3. 1/4 tsp ground turmeric
  4. Oil
  5. 1 tsp natural yoghurt
  6. A few sprigs of dill, chopped
  7. 2 tbsp avocado, smashed
  8. 1/4 lemon, juiced
  9. Pinch of pepper
  10. Pinch of chilli flakes
  11. 1/2 tsp of Sriracha
  12. 20g watercress, washed
Do this stuff
  1. For the Scrambled Tofoo, add the turmeric to the Tofoo, and mix to combine. Marinate for 20 mins.
  2. 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.
  3. 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.
  4. In a bowl, smash the avocado with a fork, adding the lemon juice, pepper, and chilli flakes.
  5. 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.
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