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Bagel with grilled tofu, courgette and beetroot

For a weekend breakfast or brunch this bagel with grilled tofu, courgette and beetroot is a healthy, vegan choice which is yummy and easy to make too. You can use pre-marinated beets in some interesting vinaigrette, if preferred -  in which case just drizzle some balsamic over the courgette slices. Serve it with a crispy salad on the side.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 bagels
  • 100 g hard tofu
  • 4 baby cooked or roasted beetroot
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 garlic clove minced
  • Sesame seeds

Method
 

  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.