Everything Bagels And Herb & Garlic Tofu Cream Cheese Recipe
By Hot For Food
🔪Prep Time: 10 minutes
👩🍳Cook Time: 30 minutes
1 x 450g pkg firm tofu, drained
2 tbsp lemon juice
2 tbsp apple cider vinegar
2 garlic cloves
1 tsp onion powder
1 tsp garlic powder
1 tsp sea salt
1/4 tsp white pepper
1/4 C + 1 tbsp coconut oil, melted
1 tbsp dill, chopped finely
1 tbsp basil, chopped finely
1/2 tsp fresh thyme
1 1/2 tbsp finely chopped chives
4 C bread flour
1 tbsp sugar
1 tsp sea salt
2 1/4 tsp quick rise yeast
1 tbsp vegetable oil
1 1/2 C warm water (between 120°F – 130°F)
everything bagel topping
2 tbsp poppy seeds
2 tbsp white sesame seeds
2 tbsp raw or roasted sunflower seeds
2 tbsp granulated or minced dehydrated onion
2 tbsp granulated garlic
1 tsp sea salt (optional)
vegan “egg” wash
2 tbsp nondairy milk
1/4 tsp brown sugar
2 qts water
1 tsp baking soda
1 tsp brown sugar
1To make the cream cheese use a paper towel to pat the tofu mostly dry and soak up some of the excess liquid before blending.
2Blend tofu in a high-powered blender with lemon juice, apple cider vinegar, garlic cloves, onion powder, garlic powder, white pepper, sea salt, and coconut oil until smooth. You’ll need to use the baton inside the blender to get the thick mixture very smooth.
3Pour the cream cheese into a bowl and fold in the fresh herbs. Cover and refrigerate for at least 4 hours until set.
4If you have a stand mixer it’s best to make the bagel dough with this method using the bread hook. This dough requires lots of kneading! In a stand mixer combine the flour with sugar, sea salt and yeast until well mixed. Then while the machine is running on low add in the oil and water. Gradually increase the speed slowly as the mixture comes together to form the dough. Once it’s coming away from the sides continue to knead it on a higher speed until the ball of dough is smooth and slightly sticky. However, it should not be sticking to your hands.
5Use a small amount of flour on your hands to remove the dough from the hook and get it out of the bowl onto a clean surface. You do not need to add excess flour, just a light dusting on the counter should be fine.
6Prepare a baking sheet lined with parchment paper and preheat the oven to 425°F.
7Cut the ball of dough in half, each half in half again, and then each of those quarters in half so you have 8 pieces. Roll each portion into a ball which you can knead a couple more times to get smooth.
8To hand form the bagels, punch a hole in the centre of the ball of dough with your thumb. Then use two fingers to expand and stretch the hole forming a smooth bagel shape. Place bagels onto the baking sheet. The hole should be farely large as it will poof up when rising, boiling and baking.
9Cover the baking sheet with a damp towel and allow to rise for about 15 to 20 minutes. They should not double in size but just increase by about 50%.
10Meanwhile combine the everything bagel topping together in a wide shallow dish.
11Prepare the vegan “egg” wash by mixing the nondairy milk and brown sugar together in a separate small bowl.
12Once the bagels have proofed boil the water, baking soda, and brown sugar in a large pot on the stove. Add 1 or 2 to a rolling boil. Boil about 1 minute flipping half-way through. Remove with a slotted spoon onto a wire rack over another baking sheet to drain excess water.
13Brush each bagel gently with vegan “egg” wash on one side. Place brushed side down in the dish of everything bagel seasoning. Ensure you coat the top of the bagel well. You can use your hands to gently amass the seasoning all over the surface. Place onto the parchment lined baking sheet. Space bagels out about 1-inch apart. You will probably need 2 baking sheets to bake the bagels as they have increased in size quite a bit.
14Bake for 20 to 22 minutes or until golden brown on the top. Let the bagels cool on a wire rack before slicing. Top with a generous amount of herb & garlic tofu cream cheese and/or some of your other favorite toppings.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Brand New Vegan
Hi! I’m Chuck Underwood and I have a pretty unique job…..in that, I cook for thousands of people all over the world. No, I don’t deliver sorry…..but I do cook, and then provide you with the recipe 🙂 I do this because people want to eat healthily, and thanks to documentaries like “Forks Over Knives” and “What The Health”, plant-based diets are finally becoming mainstream. But… changing your diet overnight is not as easy as it looks. People usually have no idea where to start, or even how to cook for that matter….plus we are so addicted used to all of our favorite foods. From someone who has been there-done that – I know how difficult it can be.