Tofu “egg” patty bagel

1/2 tsp black salt kala namak

1/2 red pepper finely chopped

1 avocado sliced

1/2 tsp dijon mustard

1 spring onion thinly sliced

1 garlic clove minced

30g frozen spinach thawed water squeezed out

2 tbsp chickpea flour 20g

1/2 tbsp olive oil

sriracha

salt pepper

handful of spinach

200g extrafirm tofu

1/4 tsp ground turmeric

2 tbsp hummus

1 tbsp nutritional yeast

1/4 tsp smoked paprika

Step 1

Preheat oven to 180c. heat the oil in a frying pan over a medium heat. fry the spring onion, garlic and red pepper for 3 minutes, then remove from the heat.

Step 2

Add the tofu, chickpea flour, nutritional yeast, dijon mustard, black salt, turmeric, smoked paprika and some salt and pepper to a food processor. blitz until smooth.

Step 3

Transfer the mixture from the food processor to a bowl, then add the fried veggies and frozen spinach. mix until combined.

Step 4

Shape this mixture into 2 patties, then place them on a lined baking tray. bake in the oven for 25 minutes, flipping over halfway through.

Step 5

Spread over 1 tbsp hummus on each bagel, then add some fresh spinach, the tofu “egg” patty, sriracha and half an avocado to each bagel.