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 oil
8 slices Tofurky Smoky Maple Bacon Tempeh
½ cup chickpea flour
2 tablespoons nutritional yeast
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon fine sea salt
½ teaspoon turmeric
½ teaspoon baking powder
everything bagels, split and toasted
2 slices vegan Cheddar
1 small avocado, pitted and sliced
1 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.