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🍳 Vegan Breakfast Pretzels

336 kcal · 30 min · 4 servings

Ingredients

• red bell pepper 1 pc.
• tofu, plain 200 g
• Vemondo grater delight 4 tbsp
• soy yogurt 2 tbsp
• oil 1 tbsp
• cornstarch 2 tbsp
• turmeric, ground 1 tsp
• scrambled egg seasoning 1 tsp
• pretzels to bake 4 pc.
• chives, fresh 10 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the bell peppers thoroughly.
3. 3. Remove the stem and seeds from the bell peppers.
4. 4. Dice the bell peppers into small cubes.
5. 5. Crumble the tofu into a large bowl.
6. 6. Add the diced peppers, Reibegenuss, soy yogurt, oil, cornstarch, and turmeric to the tofu mixture.
7. 7. Stir all ingredients thoroughly together.
8. 8. Season the mixture to taste with scrambled egg seasoning.
9. 9. Place four lye pretzels on a baking sheet lined with baking paper.
10. 10. Fill the gaps between the pretzel parts with the tofu scramble mixture.
11. 11. Sprinkle some coarse salt over the filled pretzels.
12. 12. Bake the pretzels for about 10 minutes until golden brown.
13. 13. Wash the chives.
14. 14. Shake the chives dry.
15. 15. Cut the chives into fine rings.
16. 16. Carefully remove the finished breakfast pretzels from the oven.
17. 17. Garnish the pretzels with the chive rings and serve.

Nutrition per serving

• kcal: 336
• Protein: 14 g · Fett/Fat: 14 g · Carbs: 43 g