Kara Parnell
Servings:
2
Prep time:
00:15
Cook time:
00:10
Most people believe that bagels originated from Poland in 1683, but bagels are mentioned in written records from Krakow as early as 1610. A similar-looking Polish bread called Obwarzanek dates back even earlier to 1394! Ring-shaped breads have a long history in other countries too: Italy has Taralli and Ciambelle, and China has Girde.
In the United States, bagels arrived with the Eastern European immigrants of the late 19th-century, but didn't emerge from their mostly Jewish niche markets into the mainstream until the 1970s.
Like our brothers and sisters around the world, we love a good bagel Down Under! I tend to go savoury with mine. With the timeless taste and texture of your favourite bagel as the perfect foundation, add a little fresh seasonal produce and a tasty hot sauce...there's nothing wrong with that!
Ingredients
- 1/3 – 1/2 cake of firm marinated or smoked tofu, sliced “like bacon”
- 1 tsp oil
- 2 bagels, sliced and partially hollowed out
- 2 tbsp nut butter of choice
- 2 tsp lime juice
- Sriracha or hot sauce of choice – to taste
- 1 carrot, shredded or thinly sliced
- 2 inches of cucumber, thinly sliced and marinated in 1 tsp rice vinegar for a few minutes
- A few leaves of lettuce, thinly sliced, (Cos, Butter, or Romaine)
- 2 spring onions/scallions, thinly sliced lengthwise
- 1/4 – 1/2 ripe avocado, thinly sliced
- fresh seed sprouts
- 2 T. toasted sesame seeds
Instructions
- Heat the oil in a small sauté pan and sear the tofu until coloured on both sides. Pop a lid on and keep it warm.
- Stir together the nut butter, lime juice if using, and sriracha sauce. Set aside
- Lightly toast the bagel
- Spread half of the spicy nut butter on one half of each bagel and top with the tofu strips, vegetables and seeds. Halve and demolish with greedy intent. Sharing allowed, but not mandatory.
