Peel and shred potatoes with a grater. Wait for 5 minutes, drain the excess water, and pat dry.
Add all seasonings and corn starch and give it a good mix.
Heat up a pan with olive oil and shape the potatoes into hashbrowns. Pan fry on both sides for 4-5 minutes until they are brown and crispy.
Crumble some extra firm tofu into a bowl. In a separate bowl, combine all spices, sambal paste and oat milk. Mix well.
To a pan, add extra firm tofu and saute. Add in this mixture and saute for a few minutes. Add more water if necessary. Finish with chives.
Mash the avocado and add salt & limes. Lastly, add chives and mix well.
Combine sambal and vegan mayo to make an easy sambal mayo.
Layer the bagel with avocado first, followed by tofu scramble, hashbrowns, sambal mayo and more avocado. Slice into half and serve!