Sausage & Scrambled Tofu Bagel

If I’m really hungry in the morning, this bagel is sure to fix that and then keep me going for a long time!

Ingredients:

• bagel
• vegan sausages (I use Richmond vegan sausages -UK)
• a small square of firm tofu (half the palm of your hand max unless you’re making extra)
• vegan mayonnaise (I use Hellmann’s -UK)
• about 5 large spinach leaves and extra if you’re adding to pan
• dash of pepper
• olive oil
• tumeric (pinch or 2)
• black salt (2 pinches)

Method:

1. Heat sausages in a pan with some oil (I use 2 sausages) and continually turn to ensure they’re cooked/coloured all over
2. Warm a pan and add a drop of olive oil or butter
3. Crumble your tofu into the pan between your fingers to give it a scrambled egg like look
4. Stir it around and then sprinkle a pinch of tumeric into to pan to colour the tofu slightly
5. If it’s too dry, add more oil
6. Add your black salt
7. Add a dash of pepper and stir
8. Now if you’d like additional spinach, add some chopped leaves to the pan, they’ll reduce in size dramatically!
9. Once tofu has been thoroughly ‘scrambled’ and resembles scrambled eggs, transfer to a small bowl
10. Leave to cool off for a couple of minutes, then add a tablespoon or less of mayo (desired amount) and mix together to create an ‘egg mayo’ consistency
11. Lightly toast your bagel, lay a bed of large spinach leaves (uncooked) on the base, add your scrambled tofu, then top with sausages, and then the top of your bagel!