Skip to content
Menu
High-Protein Avocado Toast Toppers (Tofu Feta, Chimichurri Chickpeas & Edamame Smash)
Desayuno

High-Protein Avocado Toast Toppers (Tofu Feta, Chimichurri Chickpeas & Edamame Smash)

20 minPara 4Nutri-Score B€€
de @ellysplate1 importación0 veces cocinadas
Adaptar esta receta

lo que necesita

Ingredientes

4 personas
  • firm tofu (broken into small pieces)Fresco225 g
  • olive oilDespensa30 ml
  • nutritional yeastDespensa30 g
  • miso pasteDespensa15 g
  • lemon (zested and juiced)Frutas y verduras1 pieza
  • garlic (finely grated or minced)Frutas y verduras2 piezas
  • dried mintEspecias1 g
  • saltEspecias2 g
  • black pepperEspecias1 g
  • chickpeas (drained)Despensa400 g
  • mixed fresh herbs (coriander, oregano, parsley, basil) (roughly chopped)Frutas y verduras60 g
  • red chilli (half, chopped (optional))Frutas y verduras1 pieza
  • red wine vinegarDespensa15 ml
  • extra virgin olive oilDespensa30 ml
  • avocado (pitted)Frutas y verduras3 piezas
  • edamame (cooked)Frutas y verduras200 g
  • spring onions (roughly chopped)Frutas y verduras2 piezas
  • limes (juiced)Frutas y verduras2 piezas
  • water (splash, to loosen)Otro30 ml
  • sourdough bread (sliced, toasted)Panadería4 piezas
  • hemp seeds (to top)Frutos secos y semillas5 g

por ración

Nutrición

489kcal

Carbohidratos
44 g
Proteínas
20 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Bol ×2
  • Procesador de alimentos
  • Rallador

paso a paso

Preparación

  1. 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.
    Paso 1

  2. 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.
    Paso 2

  3. 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.
    Paso 3

  4. 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.
    Paso 4

  5. 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.
    Paso 5
Obtener Mezze