My husband and I like this bagel so much that I decided to triple the recipe this time.
I wrap each with plastic and freeze them so that we can microwave them when we want to eat.
They are good any time of the day, but they are really perfect for breakfast because you can get the nutrition like carbs (we need carbs for energy especially in the morning, everyone!) and protein.
This time I made plain and curry bagels with three toppings, black sesame, white sesame, and parsley.
I forgot to mention, but another reason why these are perfect for breakfast is because it has a nice dense texture, just like regular bagel, and it’s so satisfying.
I said that the five aprons I have had were enough and that I was refraining from buying any more, but I just recently found several more I had bought a long time ago and forgotten about!
I definitely can’t go apron-shopping for a while.
By the way this is one of the aprons I had bought and forgotten about for years.
It’s a shame, because I really liked it.
The colors suit the spring season, too.
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2 thoughts on “Tofu Oatmeal Bagels
豆腐オートミールベーグル”
William T
Hi Reiko, thank you again for all that you create. I still check your blog daily, I am so excited when I see a new post. You are always inspiring me to create new things 🙂
I was wondering, I tried to recreate these bagels and something is always a bit off, they are usually too hard. This is what I do, wondering if you have suggestions.
2 cups rolled oats mixed with 1 tsp baking powder
Then I knead in a half block of tofu (does it matter if its firm or soft?)
This makes 3 bagels, I microwave each one individually for 1 minute 35 seconds.
Any tips?
Thank you 🙂
Reiko in reply to William T
Hi William,
Good to hear from you and thank you always for your kind words!
For his recipe, I would recommend measuring tofu, oat, and sugar with a scale.
Combine 150g of tofu, 130g of oats, 20 to 30g sugar (I usually use 30g of sugar), and one teaspoon of baking powder. I also add a pinch of salt.
I use firm or extra firm tofu and rolled oats. Make sure that tofu is mashed well into smooth paste and mixed well with the rest of the ingredients (I use my hand; it works the best). When I form it into bagel-shapes they sometimes feel a bit dry. If that happens, I smooth them with a little water. I cook each at level 5 in my 1200W microwave oven. If your microwave has high power like mine, cook at a lower power level. Japanese microwaves are usually 500w to 600W. I usually cook mine for about one minute 45 seconds or so. They tend to be dense like the regular bagel, but they shouldn’t be hard. I hope this helps! 🙂