BANG BANG TOFU BAGELS

by Champagne Pilgrim Collaborator July 08, 2019

Most people believe that Bagels originated from Poland in 1683 but Bagels are mentioned in written records from Krakow as early as 1610, and a similar-looking Polish bread called obwarzanek dates back 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 we love a good Bagel Down Under! I tend to go savoury with mine and add some fresh seasonal produce and a tasty hot sauce.

Method and Ingredients

1/3 – 1/2 cake of firm tofu, sliced “like bacon” – marinated, smoked, or otherwise infused, is best here
1 tsp oil
1-2 bagels (you may wish to share one bagel between two people if not very hungry as it is very filling), sliced and partially hollowed out if you like
2 tbsp nut butter of choice
2 tsp lime juice (optional)
Sriracha sauce or hot sauce of choice – to taste
1 carrot, shredded or thinly sliced (you won’t use it all)
2 inches of cucumber, thinly sliced and marinated in 1 tsp rice vinegar for a few minutes
Small amount of lettuce, thinly sliced (I used Cos)
2 spring onions/scallions, thinly sliced lengthways
1/4 – 1/2 ripe avocado, thinly sliced
Fresh seed sprouts
Toasted sesame seeds

1. Heat the oil in a small sauté pan and sear the tofu until coloured on both sides. Pop a lid on it and keep it warm.

2. Stir together the nut butter, lime juice if using, and sriracha sauce. Set aside.

3. Lightly toast the bagel if you wish.

4. Spread half of the spicy nut butter on one half of each bagel/half bagel and start topping it with the tofu strips and the vegetables and seeds. Halve and demolish with greedy intent. Sharing allowed, but not mandatory.

Servings: 2

Difficulty: Easy

Course: Snack/Breakfast