I’ve been meaning to try the two-ingredient bagels made with vegan yoghurt for ages, but it occurred to me today that a better option might be soft tofu rather than soy or coconut yoghurt.
Why tofu, you might ask?
Well, three reasons:
- Vegan yoghurt tends to be a bit pricey–about $6/lb.–whereas silken or soft tofu is about $2.50/lb.
- Vegan yoghurt contains under 10 grams of protein per cup while tofu contains 20 grams of protein per cup.
- There are between 150 and 250 calories in a cup of vegan yoghurt and even higher in some coconut yoghurts–indeed, Yoggu contains 400 calories per cup! Meanwhile, a cup of silken or soft tofu contains only 130 calories.
So the bottom line is that tofu is lower calorie, higher protein, and, best of all, cheaper!
I used as a source recipe this one from Skinnytaste and had to add quite a bit more flour than the original. The dough was still quite wet, but I managed to shape it by wetting my hands with cold water.
High Protein Vegan Bagels
First, preheat the oven to 375 degrees.
Next, combine in food processor:
- 7 ounces AP flour (by weight)
- 2 tsp baking powder
- 1/2 tsp sea salt
Add:
- 1 cup soft or silken tofu
Blend until the dough comes together.
Pour out contents of food processor onto a floured counter and knead several times until the dough is tacky but not sticky. If you need more flour, add a bit at a time.
Divide dough into four equal balls and roll each into a rope. Join the rope to make a circle and place on a baking sheet lined with parchment paper.
If you find the dough difficult to handle, wet your hands with cold water.
Mix together:
- 2 TBS plant milk
- 2 TBS maple syrup
Brush mixture over bagels, and cover each bagel with…
- sesame seeds
Bake for 25 minutes or until internal temperature of 207F is achieved.
Let cool. Slice, toast, butter! YUM!
This lovely bagel is toasted and spread with vegan boursin!
And the song of the day is Bread’s “I Wanna Make it with You” because it’s Bid’s favourite song and it is her SEVENTIETH birthday today!!
Sideways Cottage... 