Vegan Bacon, Egg & Cheese Bagel Sandwich This bagel sandwich, piled high with maple bacon tempeh, a protein-packed chickpea flour “scramble,” vegan Cheddar, and avocado, is less of a sandwich and more of a lifestyle. Breakfast bagel sandwiches are one of those foods we probably don’t deserve, but it’s best not to think too hard about it. Just open wide, take a big bite of breakfast goodness, and smile.Makes 2 servings what you’ll need: 2 teaspoons preferred vegetable oil8 slices TofurkyⓇ Smoky Maple Bacon Tempeh½ cup chickpea flour2 tablespoons nutritional yeast½ teaspoon garlic powder½ teaspoon onion powder½ teaspoon dried thyme½ teaspoon fine sea salt½ teaspoon turmeric½ teaspoon baking powder2 everything bagels, split and toasted2 slices vegan Cheddar1 small avocado, pitted and sliced1 small tomato, sliced how to make: 1. In a medium nonstick skillet heat oil over medium. Add tempeh and cook until browned on both sides, about 4 minutes per side. Transfer to a plate and set aside. 2. In a medium bowl, whisk together chickpea flour, nutritional yeast, garlic powder, onion powder, thyme, salt, turmeric, baking powder, and ½ cup water until smooth. Place nonstick skillet back over medium heat. If needed, add just enough oil to lightly coat skillet. Pour chickpea flour mixture into skillet. Let cook, breaking up mixture occasionally with a spatula, until set, about 5 minutes. 3. Lay bagels on a countertop and top with tempeh, scramble, cheese, avocado, and tomato and place top of bagels on top. baconbreakfast sandwich