Avocado Toast Two Ways with Tofu Spread

Bereiding

1. Make the tofu spread: crumble the firm tofu into a small food processor or blender cup with 1 tbsp (15 ml) of the lemon juice, the nutritional yeast, the garlic, 1/4 tsp (1.5 ml) of the salt and the water. Pulse until creamy but still slightly textured, scraping down the sides.

   5 min

2. Toast the bread slices in a dry grill pan or toaster until crisp with dark grill marks, about 2 minutes per side.

   4 min

3. Halve the cherry tomatoes. Thinly slice one avocado. In a bowl, mash the second avocado with the remaining 1 tbsp (15 ml) lemon juice, the parsley, the remaining 1/4 tsp (1.5 ml) salt and the black pepper, leaving it chunky.

   5 min

4. Spread the tofu spread generously over all four toasts. Fan the sliced avocado over two toasts. Pile the smashed avocado on the other two and press the tomato halves on top.

   2 min

5. Top every toast with microgreens and sprinkle with the white and black sesame seeds. Serve right away, one of each kind per plate.

   1 min

KookmodusAfdrukken

Tips

• Choose a dense whole grain or rye bread without added oil; it holds the toppings without getting soggy.
• Squeeze a little lemon over the sliced avocado if you are not serving immediately, so it stays green.
• The tofu spread keeps 4 days in the fridge and is great on sandwiches too.

Opmerkingen

From Ely's kitchen in Sochi, Russia (December 2025).