The first time we made these we were super skeptical however these higher protein tofu bagels are soft, chewy, and so tasty! Instead of traditional flour-heavy dough, these bagels use tofu as a key ingredient, making them a fantastic source of protein and nutrients while still being deliciously satisfying. Use gluten free flour to make them gluten free
Takes 45 minutesminutes
Serves 4
Ingredients
340gsilken tofuapprox. 1½ cups, drained and patted dry
380gself raising flourapprox. 3 cups or gluten-free flour
½tspsalt
2tbsptamari/ soy sauce
½tspgarlic powderoptional, for flavor
ToppingsOptional
Sesame seeds or poppy seeds
Instructions
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
Mix the tofu with the dry ingredients
In a bowl mash the tofu, and sieve in the flour, salt, and garlic powder (if using).
Knead till it comes together
Knead briefly for a few minutes until a soft dough forms. If it’s too sticky, add a little more flour.
Shape the bagels
Lightly dust your hands with flour and divide the dough into 6 equal pieces. Roll each piece into thin sausage shape approx 2cm or ¾ inch and link them together until they are bagel shaped or look like doughnuts.
Boil the bagels
Bring a large pot of water to a boil, and reduce to a simmer. Drop in the bagels one at a time and cook each one for approx 30 seconds, they should start to float. Using slotted spoon transfer the bagels to the lined baking tray
Bake
Generously sprinkle with sesame seeds or bagel seasoning.
Bake for 30-35 minutes, until firm and golden brown.
Cool & Enjoy
Let them cool on a wire rack before slicing. Enjoy with your favorite spreads like hummus, smashed avocado, or vegan cream cheese!
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