smashed avocado toast with cucumber in picnic scene

Smashed Avocado Toast w/ Tofu Feta

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Makes 2 Toasts

Will we ever be over avocado toast? PROBZ NOT! There are endless ways to spice up this staple. This rendition has crunchy cukes and flavorful (tofu) feta. Whether it’s breakfast, lunch, snack time, or even dinner, avocado toast is perfect anytime of day. This version, featured on our Spring Market Specials menu, fills ya up and packs a punch with heart-healthy fats and brain-boosting vitamins. You know what they say… An avocado a day keeps the doctor away! Find our exclusive recipe below!

Pro tip: mix leftover Tofu Feta straight into your fave salad.


Almond parm

1 cup almonds

4 Tbsp nutritional yeast

2 Tbsp pure maple syrup

sea salt, to taste

Tofu Feta

1/8 cup lemon juice

1/8 cup extra virgin olive oil

1/6 cup nutritional yeast

1 tsp dried thyme

1 tsp dried oregano

1 tsp onion powder

1 tsp sea salt

1 package firm tofu, diced

Smashed Avocado

2 slices multigrain toast

1 avocado, mashed

18-24 slices cucumbers, thinly sliced

2 sprigs fresh dill

2 tsp red chili flakes

freshly ground black pepper

sea salt


Dice tofu.

Mash Avocado.

Thinly slice cucumber.

Tofu Feta

In a mixing bowl, combine lemon juice, extra virgin olive oil, nutritional yeast, dried thyme, dried oregano, onion powder, and sea salt together.

Gently toss the diced tofu in with the rest of ingredients and allow to marinate overnight.

Almond Parm

Pulse almonds and nutritional yeast in a food processor until it looks like a grain.

Add in pure maple syrup and blend until the mixture resembles a coarse powder.

Mix in sea salt, to taste.


Brush multigrain bread with extra virgin olive oil and toast on both sides.

Spread 1/2 of smashed avocado mixture evenly on each piece of toast.

Place 9-12 slices of cucumber over avocado.

Top with 2 tablespoons of Tofu Feta.


Top toasts with fresh dill, chili flakes, almond parm, freshly ground black pepper, and sea salt.

Notes + Serving Tips

Tofu Feta can be refrigerated in an airtight container for 4-5 days.

Almond Parm can be stored in the freezer for up to six months.