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

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

20 minServes 4Nutri-Score B€€
from @ellysplate1 import0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • firm tofu (broken into small pieces)Fresh225 g
  • olive oilPantry30 ml
  • nutritional yeastPantry30 g
  • miso pastePantry15 g
  • lemon (zested and juiced)Produce1 piece
  • garlic (finely grated or minced)Produce2 pieces
  • dried mintSpices1 g
  • saltSpices2 g
  • black pepperSpices1 g
  • chickpeas (drained)Pantry400 g
  • mixed fresh herbs (coriander, oregano, parsley, basil) (roughly chopped)Produce60 g
  • red chilli (half, chopped (optional))Produce1 piece
  • red wine vinegarPantry15 ml
  • extra virgin olive oilPantry30 ml
  • avocado (pitted)Produce3 pieces
  • edamame (cooked)Produce200 g
  • spring onions (roughly chopped)Produce2 pieces
  • limes (juiced)Produce2 pieces
  • water (splash, to loosen)Other30 ml
  • sourdough bread (sliced, toasted)Bakery4 pieces
  • hemp seeds (to top)Nuts & seeds5 g

per serving

Nutrition

489kcal

Carbs
44 g
Proteins
20 g
Fat
26 g
Adapt tools

what you’ll use

Tools

  • Mixing bowl ×2
  • Food processor
  • Grater

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 5
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