Carrot Lox

Watch how to make it here

This carrot lox is a delicious plant-based alternative to salmon lox. The carrots taste sweet and salty with the help of soy sauce, capers, sugar, and nori. Try it on a bagel with cream cheese, red onions, and capers for a complete breakfast.

A few notes:

  1. The most important tool needed for this recipe is a peeler. This will help create thin ribbons. Alternatively, you can use a sharp knife but the result won’t be as thin.
  2. Store any leftovers in an airtight container in the fridge for up to 4 days.

Carrot Lox

1. The most important tool needed for this recipe is a peeler. This will help create thin ribbons. Alternatively, you can use a sharp knife but the result won’t be as thin.
2. Store any leftovers in an airtight container in the fridge for up to 4 days.

Prep Time

5 min

cooking time

3 min

Servings

2

total time

8 min

Difficulty

Easy

Ingredients

1
1 carrot, peeled into ribbons
2
1 tbsp soy sauce
3
1 tbsp sugar
4
1 tsp rice vinegar
5
1 tbsp hot water
6
1 tbsp capers
7
1 tsp salt
8
1 sheet nori, crumbled into small pieces

Cooking Instructions

1
Step 1
Peel carrots into long ribbons. Place in a basket and steam for a few minutes until slightly soft but still holds its shape.
2
Step 2
Combine the soy sauce, sugar, rice vinegar, hot water, capers, salt, nori in a container and mix.
3
Step 3
Transfer the carrots to the container and submerge in the marinade. Cover and chill in the refrigerator for at least 30 minutes. When ready to consume, add tofu scallion cream cheese to a bagel and top with the carrot lox with red onion and capers.
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ABOUT AUTHOR
Hi, I'm Tiff!

Tiff Loves Tofu is a blog all about simple and delicious plant-based recipes, largely influenced by my culture and life experiences. I hope to show people that cooking wholesome, vibrant plant-based meals is not only easy but it is loads of fun. So, let’s get cooking!

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