Start by preparing your carrot lox. Preheat the oven to 350 degrees F. Wash, peel, and thinly slice your carrots into long strips using a mandoline, vegetable peeler, or cheese slicer. Alternatively, try and cut them by hand as thinly as you can.

Lay the sliced carrots in an ovenproof casserole dish and sprinkle with salt. Cover with foil or a baking sheet to allow the carrots to steam. Bake for 25 minutes until they are nice and tender. They are soft enough when they are easily pierced with a fork. If the slices were thicker you may need to bake them longer.

While the carrots bake, make the smoky lox marinade by combining all the ingredients in a shallow dish.

When the marinade is done, make the dill breakfast spread. Add all the ingredients to your blender and blend until smooth and creamy. Transfer to an airtight container and refrigerate ideally for 2 hours or overnight. The spread will thicken nicely as it sits in the fridge.

When the carrots are done cooking, add them to the dish with the marinade and gently turn them with a spoon or your hands to make sure they all get coated.

Cover and marinate in the fridge for a minimum of 2 hours to strengthen the flavours.

To serve, spread a generous amount of creamy dill spread on the bagel and top with a handful of carrots; folding them over and stacking them as you would smoked salmon. Top with capers and fresh dill. Serve open-faced or top with another half a bagel and serve as a full sandwich.

The carrots keep well in the fridge for up to 5 days and the tofu spread will keep well for 1 week.