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Bagel and Tomato Lox

Course Breakfast
Cuisine American
Keyword bagel, breakfast, salmon, tomato
Servings 6

Ingredients

Vegan 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

Bagel Sandwich

  • 5 bagels
  • capers
  • red onion
  • dill
  • cream cheese
  • radishes

Instructions

  1. 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.

  2. Cut tomatoes horizontally in halves and squeeze or scoop out tomato seeds and juices. Continue slicing tomatoes into strips.

  3. In a small bowl, mix your liquid amino acid, water, kelp gradnules, olive oil and liquid smoke.

  4. 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.

  5. Build your bagel sandwich and enjoy!