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

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

20 minPorcje: 4Nutri-Score B€€
od @ellysplate1 importugotowano 0 razy
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Składniki

4 osoby
  • firm tofu (broken into small pieces)Produkty świeże225 g
  • olive oilSpiżarnia30 ml
  • nutritional yeastSpiżarnia30 g
  • miso pasteSpiżarnia15 g
  • lemon (zested and juiced)Warzywa i owoce1 kawałek
  • garlic (finely grated or minced)Warzywa i owoce2 kawałki
  • dried mintPrzyprawy1 g
  • saltPrzyprawy2 g
  • black pepperPrzyprawy1 g
  • chickpeas (drained)Spiżarnia400 g
  • mixed fresh herbs (coriander, oregano, parsley, basil) (roughly chopped)Warzywa i owoce60 g
  • red chilli (half, chopped (optional))Warzywa i owoce1 kawałek
  • red wine vinegarSpiżarnia15 ml
  • extra virgin olive oilSpiżarnia30 ml
  • avocado (pitted)Warzywa i owoce3 kawałki
  • edamame (cooked)Warzywa i owoce200 g
  • spring onions (roughly chopped)Warzywa i owoce2 kawałki
  • limes (juiced)Warzywa i owoce2 kawałki
  • water (splash, to loosen)Inne30 ml
  • sourdough bread (sliced, toasted)Piekarnia4 kawałki
  • hemp seeds (to top)Orzechy i nasiona5 g

na porcję

Wartości odżywcze

489kcal

Węglowodany
44 g
Białko
20 g
Tłuszcz
26 g
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Przybory

  • Miska ×2
  • Robot wielofunkcyjny
  • Tarka

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 5
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