Bagel with Pickled Radishes and Vegan Charred Scallion-Jalapeno Mayo

Today's #TempehTuesday recipe is from the popular and fantastic @verbenasopo Verbana Cafe in Knightville, South Portland. They've been making amazing dishes w/our tempeh. Check out our delicious recipe below !!!!

Author: @verbenasopo Verbana Cafe

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Bagel with Pickled Radishes and Vegan Charred Scallion-Jalapeno Mayo

This Crispy, Smokey Tempeh on a Bagel with Pickled Radishes and Vegan Charred Scallion-Jalapeno Mayo

Ingredients

• Pickled Radishes
• 1/2 cup white sugar
• 1 cup White Vinegar
• 2 cups Water
• 1 teaspoon salt
• 1 quart thinly sliced Radishes of any type
• Smoky Tempeh Rub
• 1 8 oz pack Tootie’s Tempeh
• 1/2 Cup Brown Sugar
• 1/2Cup Smoked Paprika
• 1 Tablespoon Garlic Powder
• 1 T Curry Powder
• 1 Tablespoon Kosher Salt
• 2 teaspoon Black Pepper
• Vegan Charred Scallion-Jalapeno Mayo
• 2 Bunches Scallions, roots trimmed off, use the greens and white bulb
• 1-2 each Fresh Jalapenos
• 2 teaspoons sugar
• 1 Tablespoon Salt
• Juice of 2 lemons
• 1- 14oz. pkg Silken tofu
• 1/2 cup Vegetable oil

Instructions

1. To pickle the radishes, put radishes in tall container and place all other ingredients in a small sauce pot. Simmer the pickle ingredients until the sugar is just melted and starting to bubble. Pour the hot pickle liquid over the radishes and cover. Allow to cool then place in fridge. Save leftover liquid for a future use.
2. For the rub, cut the tempeh in thirds then slice into 2 to 3 thin sections. Rub each slice generously with the smoky rub and allow to sit at least an hour to overnight in the fridge. Save any leftover rub in dry airtight container for next time.
3. To make the scallion sauce, rub your scallions with vegetable oil and salt and char on a grill or under the broiler until the green turn brighter and have some black char. Rough chop the scallions and place in the blender with the drained tofu, sugar, salt, lemon juice and rough chopped jalapenos (for less spicy, remove the seeds). Blend until smooth then, with the blender on, drizzle the vegetable oil in to emulsify.
4. For the sandwich, saute the tempeh in oil in a pan until browned on both sides, then set onto paper towel. Toast a bagel or toast and spread scallion mayo on each side, add cucumbers, tomato, then 2 to 3 tempeh slices, then picked radishes, and top with lettuce. Cut in half and enjoy!!

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