BEETROOT TOAST
This fancy plant-based toast is made with a smooth and silky beetroot-tofu spread served on crispy sourdough. It can be made with silken tofu for a creamy texture or regular tofu for a firmer spread. You don’t need to fill the mixture into a piping bag, but it looks really impressive, so I definitely recommend it. You can use a small food processor or blender, however I find the mixture gets much smoother if you use a blender.
Servings: 2
Ingredients
- 2 slices sourdough bread
- olive oil for toasting
For the beetroot spread:
- 300 g silken tofu or about 180g regular tofu
- 3/4 cup roasted beetroot chopped
- 1 tbsp olive oil
- Salt and pepper to taste
- Optional: a small amount of psyllium husk flakes or powder if the mixture is too soft
For garnish:
- lemon or lime zest
- cracked pepper
- herbs of choice
- drizzle of olive oil
Instructions
- Toast the sourdough bread in a pan or oven with a drizzle of olive oil until golden.
- Blend the tofu, roasted beetroot, olive oil, salt, and pepper until completely smooth.
- Place in the fridge to firm up. If the spread is too soft, add a small amount of psyllium husk, blending well to avoid clumps.
- Fill the mixture into a piping bag and spread generously on the toasted sourdough.
- Enjoy!