Bagels are such a versatile food. You can load them up with different flavours and combinations for every meal of the day.
Tonight I took a Paprika and Salt bagel from Buddah’s Kitchen Co and gave it the spicy Asian treatment combined with satay. Some hipsters may refer to it as ‘fusion’ of flavours.
To me it’s just a great combination of flavours but hey that’s just my opinion…ha ha!
Here’s my recipe.
ASIAN PAPRIKA AND SALT DINNER BAGEL WITH GRILLED SATAY TOFUPrint Recipe
- 1 Buddah's Kitchen Co Paprika and Salt Bagel
- 3 tablespoons of Tofutti Better Than Cream Cheese
- 1 tablespoon Sriracha hot chill sauce
- 1 cup of Asian vegetable mix
- 1/2 packet of satay tofu
- 1 cup of different mushroom varieties
- 4 broccolini stems
- 4 pieces of Pak Choy
- 1/2 fresh red hot chilli
- 1 tablespoon of peanut butter
- 1 handful of cashew nuts
Start by placing the Asian vegetable mix, mushrooms and pak choy in a steamer. Cook on medium heat for 5 minutes. You want the veggies to maintain their hardness. (You could give this step a miss if you prefer to have them raw).
Cut the tofu into bite size pieces then could on a griddle pan for 5-7 minutes.
In a cup or small bowl add the better than cream cheese and hot chilli sauce. Stir together with a fork or spoon until well mixed.
Slice the bagel in half and toast to your desired level (I like mine closer to the well toasted end of the scale).
Once your bagel is cooked start to place your ingredients on top. I followed this order. Chilli vegan creamed cheese, Asian veggie mix, pak choy, broccolini, tofu then mushrooms.
Drizzle your favourite peanut butter on top and garnish with fresh cut chilli and crushed cashew nuts.