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Big BOSH! Breakfast Bagel

Big BOSH! Breakfast Bagel
Big BOSH! Breakfast Bagel

Do you fancy a big fat full English breakfast.... but you also fancy something more compact.... a bagel for example?

Well we have only gone and combined the two for this absolute vegan breakfast idea from heaven.

"This can't be vegan." is the usual response we get to this insanely good breakfast bagel. But seeing as we’re BOSH!, it couldn’t possibly be otherwise.

Packed with vegan bacon, vegan scrambled egg and vegan cheese, this is our most satisfying, hangover-defying, mind-blowing breakfast.

You can thank us later.


Before you start

Preheat oven to 160°C | Tofu press or 2 clean tea towels and a weight such as a heavy book | Line a baking tray | Fine grater or Microplane | Food processor | Large frying pan


  • 4 bagels
  • A few chives, for garnish
  • 4 slices dairy-free cheese
  • Dairy-free butter, for spreading
  • Tomato ketchup or brown sauce, optional

For the scrambled tofu

  • 1 x 280g block firm tofu
  • 2 garlic cloves
  • 3 spring onions
  • 1 x 300g block silken tofu
  • 2 1⁄2 tbsp dairy-free butter
  • 1⁄4 tsp ground turmeric
  • 1 tsp black pepper
  • 1 tsp kala namak (black salt), optional

For the aubergine bacon

  • 2 tbsp olive oil
  • 1 1⁄2 tbsp maple syrup
  • 1 tbsp soy sauce
  • 1 tsp smoked paprika
  • 1⁄2 tsp garlic powder
  • 1⁄2 tsp liquid smoke
  • 1 small aubergine


  1. 1.

    Press the tofu using a tofu press or place it between two clean tea towels, lay it on a plate and put a weight on top | Leave for 10–15 minutes to drain and firm up before you start cooking

  2. 2.

    Meanwhile, make the aubergine bacon | Put all the ingredients except for the aubergine into a mixing bowl and mix together with a fork | Cut the stem off the aubergine and slice the flesh lengthways into quarters, then again to make 5mm-thick slices | Add to the marinade and carefully turn to coat | Transfer to the lined baking tray and drizzle over any remaining marinade | Put the tray in the oven and bake for 40 minutes, turning halfway through

  3. 3.

    Meanwhile, cut the bagels in half | Snip the chives

  4. 4.

    Now make a start on the scrambled tofu | Peel and grate the garlic| Thinly slice the spring onions | Place the silken tofu in the food processor and blitz to a smooth cream

  5. 5.

    Put the frying pan over a medium heat | Add the dairy-free butter and melt | Add the sliced spring onions and stir for 3–5 minutes | Add the garlic and stir for 1 minute | Add the turmeric, black pepper and kala namak and stir them into the onions

  6. 6.

    Put the bagels in the toaster to toast

  7. 7.

    Back to the scrambled tofu | Drain any liquid from the pressed firm tofu| Pour the creamed silken tofu into the frying pan and stir everything together | Once the silken tofu has taken on the colour of the turmeric, crumble the firm tofu into the pan | Fold everything together for 1–2 minutes to completely warm through | Take the pan off the heat

  8. 8.

    Serve up | Butter the toasted bagels | Put 1 slice of dairy-free cheese on the bottom half of each bagel | Cover the cheese with equal portions of scrambled tofu | Take the baking tray out of the oven and top the scrambled tofu with the aubergine bacon slices | Squeeze over some ketchup or brown sauce, if using | Garnish with the chopped chives | Close the lids of the bagels and serve