New York is knows for having the best bagels. Nothing beats a freshly baked bagel…actually anything freshly baked is wonderful! There are so many bagel flavors and sandwich combinations you can order in a New York bagel shop. I’ve even seen rainbow and an Oreo bagel!
A very popular bagel sandwich is bagel and lox. Lox is smoked salmon which is paired with a cream cheese bagel. You can add toppings like red onion, capers, and dill. I wanted to create a vegan and budget friendly recipe for those days you have a taste for smoked salmon but might not have it at hand. I used a tomato which is an affordable and common staple in your kitchen.
Although you can use any tomato, I find that plum or roma tomatoes works best because it keep its shape as you slice it to resemble salmon pieces. It is very important to squeeze out the seeds and liquid from the tomatoes because this helps absorbs more flavor from the mixture.
Lets talk about this mixture! To achieve that salty flavor, I used liquid amino acid. You can use also use soy sauce. If you are into barbecuing, yo may have heard of liquid smoke. It is used to add smokiness to sauces such a barbecue sauce or baked beans. A little of this liquid goes a long way! All you need is a tiny bit to get an amazing smoked flavor without the use of a grill or smoker. For a fishy taste, you can achieve this with ocean plants such as seaweed. I used kelp grandules, which you can find in the Asian or seasoning section in your grocery stores. Alternatively, you can use nori sheets (aka sushi paper). Both kelp and nori are edible seaweed. It is a brilliant ingredient to add that fishy taste to your plant based dishes!
I love this recipe so much and I’m confident you will like it as well. I am planning on doing a video on it! Stay tuned!
Let me know if you tried this with a different type of tomato or if you used nori sheets! Share your pics with me by tagging me on instagram.
Bagel and Tomato Lox
- 6 plum tomatoes You can use roma tomatoes
- 3 tbsp liquid amino acid You can use tamari or soy sause
- 1 tsp water
- 2 tsp olive oil
- 1 tsp kelp gradules You can use nori sheet and cut into small pieces
- 1 tsp liquid smoke
- 5 bagels
- red onion
- cream cheese
Bring water to a boil in a sausepan. Use a knife to pierce the skin of the tomatoes and drop tomatoes in boiling water for 30 seconds. You should see the skin starting to peel off. With a slotted spoon, take tomatoes out and place them in a bowl full of ice water. This should cool down the tomatoes and you should be able to peel off the tomato skin easily.
Cut tomatoes horizontally in halves and squeeze or scoop out tomato seeds and juices. Continue slicing tomatoes into strips.
In a small bowl, mix your liquid amino acid, water, kelp gradnules, olive oil and liquid smoke.
Place tomatoes in small bow with mixture. Refrigerate for 30 minutes before using.T he longer you let the tomatoes sit in the mixture, the more flavor the tomatoes will absorb.
Build your bagel sandwich and enjoy!