Smoked Tofu, Hummus & Cucumber Bagel

📝 Ingredients

• 2 wholemeal bagels (about 85 g each)
• 200 g smoked tofu
• 60 g hummus
• ½ cucumber (about 150 g)
• ¼ red onion (about 30 g)
• 1 handful of rocket (about 20 g)
• ½ lemon (juice)
• 1 tsp olive oil
• Salt, black pepper

🍴 Utensils

• Non-stick frying pan
• Chopping board
• Knife
• Toaster
• Kitchen paper

📖 Steps

1. Take the smoked tofu out of its packaging, pat it dry with kitchen paper, then cut it into 8 slices about 1 cm thick. When well dried, it will brown in the pan instead of releasing water.
2. Heat the oil in a non-stick frying pan over medium-high heat. Brown the tofu slices for 2 to 3 min per side without moving them, until nicely coloured and crispy at the edges. Season with pepper and set aside on a plate.
3. Meanwhile, wash the cucumber and cut it into thin 3 mm slices. Peel the red onion, slice it very thinly and drizzle with half the lemon juice: in 5 min, it loses its bite and turns slightly pink.
4. Slice the bagels in half horizontally and toast them in the toaster, or cut side down in the still-hot frying pan, for 1 to 2 min, until golden and crispy.
5. Spread each bagel half with about 15 g hummus, right to the edges so every bite gets some. On the bottom halves, arrange the rocket, then the cucumber slices.
6. Add 4 slices of hot tofu per bagel, then the drained red onion. Drizzle with the remaining lemon juice, season lightly with salt and pepper and close with the top halves. Press down gently and cut in half to serve.