Vegan Bagel with Lox-Style Tofu

Instructions

1. Step 1

   Whisk the soy sauce, beet juice, lemon juice, olive oil, maple syrup, liquid smoke, crumbled nori, garlic powder, and black pepper together in a mixing bowl.

   Ingredients used: 30.0 ml Beet Juice, 1.5 gr Garlic Powder, 0.5 gr Ground Black Pepper, 30.0 ml Lemon Juice, 5.0 ml Liquid Smoke, 10.0 ml Maple Syrup, 1.0 piece Nori, 15.0 ml Olive Oil, 30.0 ml Soy Sauce

   Cookware: mixing bowl, whisk

2. Step 2

   Pat the tofu dry and cut it lengthwise into very thin, broad slices.

   Ingredients used: 400.0 gr Tofu

   Cookware: Chef Knife, cutting board

3. Step 3

   Gently coat the tofu slices in the marinade. Refrigerate them for 30 minutes, turning once halfway through.

   Timer: 30 min (fixed)

   Cookware: mixing bowl

4. Step 4

   Near the end of marinating, heat the oven to 200°C and line a baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

5. Step 5

   Arrange the marinated tofu in one layer on the prepared sheet. Bake for 15 minutes, turn the slices, and bake until lightly browned at the edges, about 10 minutes more.

   Timer: 25 min (fixed)

   Cookware: baking sheet, oven, parchment paper, spatula

6. Step 6

   Let the baked tofu cool on the baking sheet until just warm or at room temperature.

   Timer: 10 min (fixed)

   Cookware: baking sheet

7. Step 7

   Thinly slice the tomatoes and red onion, then chop the dill.

   Ingredients used: 10.0 gr Fresh Dill, 0.5 piece Red Onion, 2.0 piece Tomato

   Cookware: Chef Knife, cutting board

8. Step 8

   Toast the split bagels to the desired level of browning.

   Timer: 4 min (fixed)

   Ingredients used: 4.0 piece Bagel

   Cookware: toaster

9. Step 9

   Spread the vegan cream cheese evenly over all toasted bagel halves.

   Ingredients used: 240.0 gr Vegan Cream Cheese

10. Step 10

    Layer the cooled lox-style tofu, prepared tomato, red onion, capers, and dill over the bagels. Serve immediately.

    Ingredients used: 18.0 gr Caper