Breakfast Bagels with Scrambled Tofu

1. Preheat your oven to 200°C/180°C/Gas 6. Slice the stalk off the mushrooms, so they lay flat. Pop the mushrooms and the stalks in a small roasting tin, gill-side-down. Peel and grate or crush the garlic, then dot it over the mushrooms. Drizzle over a little olive oil and the balsamic vinegar. Season with salt and pepper. Rub the oil and seasonings into the mushrooms. Slide them into the oven and bake for 15 mins till tender.

2. Meanwhile, rinse the spinach and shake it dry. Pat it dry with kitchen paper if it's still a bit damp. Roughly chop the spinach.

3. Halve the bagels and toast them. Put a frying pan back on a medium heat, add a little oil and break in the breakfast scramble. Fry, stirring often, for 2-3 mins to warm the scramble through. Take the pan off the heat.

4. Spread a little ketchup or sriracha on the base of the two bagels and pop them on serving plates. Top with the chopped spinach and then lay a baked mushroom on top. Spoon over the breakfast scramble. Drizzle over more ketchup or sriracha, then cover with the bagel tops and serve.

5. Mix & Match
If you prefer eggs, you can swap breakfast scramble for scrambled or fried eggs. You can also add a few rashers of bacon, caramelised onions, roasted peppers – mix & match your favourite veg and breakfast ingredients to make your perfect sandwich.

6. On The Go
Turn these bagels into a portable hot breakfast by wrapping them tightly in a square of foil or beeswax paper and poping them in your bag. They're best eaten within 30 mins of wrapping.