Move over, Greek yogurt.
Did you know you could make bagels out of tofu? If you are looking for new options for a high-protein breakfast that’s both delicious and vegan-friendly, tofu bagels will hit the spot.
I’ve been cooking with and enjoying tofu now for more than 30 years (call me the OG of tofu), and it never ceases to amaze me just how versatile this miracle food can be – from spicy savoury dishes to creative dips and dressings.
Creating high-protein snacks or meals continues to set social media on fire. Using Greek yogurt in bagels is the latest trend. It got me to thinking – silken tofu has a similar consistency to yogurt, so why not give it a try in my pretzel/bagel recipes? Of course I am not the first person to experiment with this idea – there’s a lot of great stuff out there. Drawing from what I’ve seen, I crafted my own recipe that you can tweak to fit your taste and make your own.
Easy tofu bagels
Ingredients
- 2 cups of flour
- 1 package of silken tofu
- 2 tsps of baking powder
- 1 tbsp of baking soda
- 4 cups of water
Directions
- In a mixing bowl, combine silken tofu, flour and baking powder.
- Mix the ingredients until fully incorporated.
- Knead the dough on a lightly floured surface for about 4 minutes, or until it becomes soft and smooth.
- Bring 4 cups of water to a boil in a large pot. Add baking soda to the water and stir to dissolve.
- Divide the dough into 4 equal parts. Roll each piece into a smooth ball, then use your fingers to gently shape each ball into a bagel by creating a hole in the centre and stretching it slightly.
- Carefully drop the bagels into the water for about 30 seconds, flipping midway to ensure even boiling.
- Remove the bagels with a slotted spoon and place them on a parchment-lined baking sheet.
- Bake in preheated oven at 400 for 15-20 minutes or until the bagels are golden brown.
What is your favourite way to use tofu? I would love to hear from you in the comments below.