Instructions

1. Cut the tofu into 1 cm thick slices. Using a vegetable peeler, cut the courgette into long strips.
2. Cut the beetroot into thin slices and put them in a shallow dish. Pour over half of the oil and the balsamic vinegar. Set aside.
3. Rub a griddle pan with the remaining oil and griddle a tofu slices until lightly charred on both sides. Courgette. Transfer them to plate, then oil the pan again if needed, and griddle the courgettes slices on both sides, until charred. Brush the minced garlic over the courgette for the last 30 seconds of frying (make sure, you don’t burn the garlic!)
4. Cut the bagels in half horizontally, then toast them.
5. Put a few slices of courgette on the bottom half a bagel, then add a layer of tofu, then some beetroot.
6. Drizzle with the marinade, then scatter some sesame seeds on top.
7. Cover with the top half of the bagel, repeat with the other bagel and serve.