Make the tofu feta marinade

• In a bowl, combine the olive oil, nutritional yeast, miso paste, grated garlic, dried mint and the zest of half the lemon.
• Juice the whole lemon into the bowl and season with salt and pepper.
• Mix everything together well.

Add the tofu and chill

• Break the block of tofu into small pieces and add them to the marinade.
• Stir everything together well so the tofu is coated.
• Keep in the fridge for up to 5 days.

Make the chimichurri chickpeas

• Roughly chop the herbs and add them to a bowl with the minced garlic, chopped chilli, red wine vinegar and extra virgin olive oil.
• Add a generous pinch of salt and pepper, then add the drained chickpeas and mix everything together.
• Lightly crush some of the chickpeas with the back of a spoon for a more smashed texture.
• Keep in the fridge for up to 5 days.

Blitz the edamame smash

• Add the avocado, cooked edamame, spring onions, lime juice and nutritional yeast to a food processor or high-speed blender.
• Blitz until mostly smooth, loosening with a splash of water if needed.
• Adjust the lime to taste and season well.
• Keep in the fridge for up to 3 days.

Assemble the toast

• Toast the sourdough slices.
• Spread with avocado and top with the tofu feta, chimichurri chickpeas or edamame smash.
• Finish with a sprinkle of hemp seeds.