Kikkoman
Lunchtime just got a whole lot tastier thanks to this whipped tofu bagel recipe by our friends at Kikkoman. Perfect for vegans on the go!
300g natural tofu
100g plant-based crème fraîche
½ lemon, juiced
1 clove of garlic, crushed
1 tbsp Kikkoman Naturally Brewed Soy Sauce, plus extra for deglazing
Pepper
4 bagels
2 tbsp olive oil
150g mushrooms
150g wakame salad
250g baby spinach
Lunchtime just got a whole lot tastier thanks to this whipped tofu bagel recipe by our friends at Kikkoman. Perfect for vegans on the go!
1. Place the tofu in a muslin cloth and squeeze out as much liquid as possible.
2. Place the squeezed-out tofu, crème fraîche, lemon juice, garlic, Kikkoman Soy Sauce and pepper in a blender and puree until a creamy paste forms.
3. Slice the mushrooms. Heat the olive oil in a pan and add the mushrooms. Sauté until golden brown and deglaze with Kikkoman Soy Sauce.
4. Halve and toast the bagels. Spread a generous layer of whipped tofu paste on each half.
5. Top the bagels with sautéed mushrooms, wakame salad and a handful of baby spinach. Pop the bagel halves together and enjoy.
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