Sweet and Savoury Toast
15min
4 pers.
35min
Extra firm tofu
Lunches and brunches
Completely vegetarian
Ingredients
For the sweet chocolate-banana spread:
½ block of Soykei extra-firm tofu
6 tablespoons vanilla plant-based yogurt
2½ tablespoons cocoa powder
3½ tablespoons maple syrup
½ teaspoon vanilla extract
½ teaspoon cinnamon
Toppings: 2 bananas and freshly grated or shaved chocolate
For the savoury beet spread:
½ block of Soykei extra-firm tofu (about 175g)
1 cup cooked beets (about 3 beets)
½ teaspoon minced garlic or 1 small fresh clove
½ teaspoon salt
4 tablespoons plain yogurt
2 tablespoons olive oil, plus a little more as needed
1½ tablespoons lemon juice, plus more to taste
¾ teaspoon garlic powder
¼ teaspoon onion powder
2 tablespoons nutritional yeast
Toppings: fresh dill, pistachios, olive oil, and plant-based feta
A few slices of bread of your choice
Preparation
- Lightly pat the tofu dry, then process all the ingredients (except the toppings and bread) in a food processor until smooth and creamy. A high-powered blender, such as a Vitamix, works best.
- Toast your choice of bread, spread with the sweet or savory tofu spread, and top with your choice of toppings.
NOTE:
For the beets, I like to dice them into small cubes, then toss them with a drizzle of olive oil, salt, and pepper before baking them for about 30–35 minutes in a 400-degree oven. You can also use store-bought vacuum-sealed cooked beets for a quick option, but note that this may result in a slightly less vibrant color for the spread.
For the caramelized bananas, simply cut them in half lengthwise, then sauté them in a skillet over medium heat for 2–3 minutes with a little maple syrup and a pinch of cinnamon.
Photos and recipe: Le pouvoir des plantes by Sarah Bourgie
