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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Tomato Lox on Bagel Single

Vegetarian Lox!! Whaaat????

Smoked salmon, bagels and cream cheese go so well together, especially when topped with some sliced red onion and capers. But what if you are hosting vegetarians – well I decided to make a tomato lox marinated in tamari, smoked EVOO and kelp powder to replicate those wonderful flavors.

This EVOO adds the same smoky flavor to the tomatoes, and the kelp powder is a vegan subtly salty umami rich ingredient that adds great depth and taste to the tomatoes. Serve them with vegan cream cheese or even a cashew cream.  BE BRAVE and use leftover kelp powder in vegan friendly soups, sauces and popcorn in addition to this recipe.


This is a great addition to a brunch or holiday breakfast spread – easy, unusual and flavorful. Use the “smoked” tomatoes over a salad or over roasted veggies or grilled chicken as well.


Brunch for our vegan and vegetarian friends just got easier!


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Bagels with Tomato Lox




(* indicates my preferred ingredients – see notes for alternatives)


6 large Roma tomatoes

3 tablespoons tamari/soy sauce /coconut aminos

2 teaspoons O&V Smoked EVOO *

1 teaspoon water

1 teaspoon kelp powder *

Vegan (or non-vegan) cream cheese to spread

Toppings of Chives, capers, radishes, red onion, black sesame seeds,





Bring a saucepan of water to a boil. Piece the skins of the Roma tomatoes with a paring knife and drop them into the water for 30-60 seconds. Remove from boiling water and place in a bowl of ice water to stop the cooking.


Peel the skins off the tomatoes, cut in quarters, remove seeds and place tomato pieces in a bowl.


In a separate bowl, combine the tamari, smoky EVOO, water and kelp powder in a small bowl until well combined. Drizzle over the tomato quarters, mix well so all pieces are well coated. Cover and marinade in the refrigerator for 30-60 minutes.


Toast bagels, spread with cream cheese and top with a layer of tomato lox. Garnish with capers, thinly sliced radishes, red onion, chives and black sesame seeds





Serves 6

Active time 10 minutes Total Time:40 minutes






* The Smoked EVOO adds phenomenal smokiness to this tomato “lox”. The Smoky Garlic Grape seed oil is another good option although it lends a garlicky flavor that most people don’t necessarily associate with lox.


* Kelp powder is easily available in many Asian stores or online, you can also just crush up a dried kombu sheet (also available at most grocery stores with Asian products).


Highlighted products are available at Oil & Vinegar stores.








Categories: Breakfast and Brunch, Dairy Free, Smoked EVOO, Smoky Garlic Oil, Kelp Powder, Tomatoes, Vegetarian Lox, Bagels and Lox, Cream Cheese, Vegan, Vegetarian Breakfast, Tamari, Soy Sauce, Capers, Radish




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