High Protein Tofu Bagels
Yash Dani
These high-protein tofu bagels are a wholesome, plant-based twist on a classic favorite. Made by blending tofu into a coarse crumble and kneading it with flour, tamari, and garlic powder, the dough transforms into soft, chewy bagels with a satisfying bite. After a quick baking-soda boil, each ring is brushed with oil, coated generously in everything bagel seasoning, and baked to golden perfection. The result is a flavorful, nutrient-packed bagel that pairs beautifully with scallion cream cheese. Perfect for breakfast or snacking, these bagels offer a delicious balance of protein, texture, and savory depth in every bite.
Ingredients
200g Tofu
200g Flour
1 tbsp Tamari Sauce
2 tbsp Garlic Powder
50ml Water
50g Everything Bagel Seasoning
500ml Water
1 tsp Baking Soda
Directions
Cut the Tofu into cubes, and add to a blender.
Blitz until coarse in texture.
Add to a large bowl, along with the flour, Tamari sauce, garlic powder, and water.
Knead well, until a dough ball is formed and there are no more streaks of flour.
Divide into 4 portions, and shape into balls.
Roll out the balls into 4 equal sized logs, and join the two ends to make a ring shape.
Make sure the edges are sealed well.
Pour the Everything Bagel Seasoning onto a plate and set aside.
Boil the 500ml of water along with the baking soda, and add the Bagel rounds to it.
Allow to boil for 30-40 seconds, and then remove onto a plate.
Brush the top with some oil, and coat the Bagel with the Seasoning.
Place onto a tray lined with parchment paper, and bake at 160°C for 40-45 mins.
Once baked, remove and slice in half.
Add a dollop of scallion cream cheese and spread evenly.
Serve immediately, and enjoy!