Oumph! Brunch Bagel

Oumph! Brunch Bagel

About this project

Oumph! Brunch Bagel

4 servings


280 g Oumph! Salty & Smoky

¾ dl plant-based cream cooking cream.

350 g silken tofu

1 – 2 ml turmeric

1 tbsp granulated vegetable bouillon (alt. half a stock cube)

White pepper and Black salt, kala namak, (or regular salt) to taste

Chopped parsley or chives

Salad or baby spinach

4 tomatoes

4 bagels

Plant-based margarine for frying

HP sauce


Defrost the Oumph! Salty & Smoky. Fry the Oumph! in a little vegetable oil until it’s an awesome colour.

Pour the cooking cream in to a pan and bring to a boil. Stir in turmeric and vegetable bouillon. Then mash the tofu into the cream. Bring to a boil, turn off the heat and add salt and pepper to taste. Stir in the fresh herbs last.

Cut the bagels in half and toast the bread slices. Slice the tomatoes, and place all the ingredients on the bread slices to build an awesome brunch bagel!