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.
1 cup almonds
4 Tbsp nutritional yeast
2 Tbsp pure maple syrup
sea salt, to taste
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
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
Thinly slice cucumber.
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.
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.