Vegan Tofu Feta and Chickpea Toast

Ingredients (19)

• ·g firm tofu
• ·tbsp olive oil
• ·tbsp nutritional yeast
• ·tbsp miso paste
• ·lemon
• ·garlic clove
• ·tbsp dried mint
• ·g chickpeas
• ·handfuls fresh mixed herbs
• ·red chilli
• ·tbsp red wine vinegar
• ·tbsp extra virgin olive oil
• ·salt
• ·pepper
• ·avocados
• ·g edamame
• ·spring onions
• ·limes
• ·water

1. 1

   For the tofu feta, add olive oil, nutritional yeast, miso, finely grated garlic, dried mint, and zest half the lemon into a bowl.

2. 2

   Juice the whole lemon and add it to the bowl along with salt and pepper. Mix well.

3. 3

   Break the block of tofu into small pieces and add it to the mix. Stir everything together well and leave in the fridge for up to 5 days.

4. 4

   For the chimichurri chickpeas, roughly chop the fresh mixed herbs and add them to a bowl with minced garlic, chopped red chilli (if using), red wine vinegar, and olive oil.

5. 5

   Add a generous pinch of salt and mix in the drained chickpeas. Lightly crush some of the chickpeas with the back of a spoon if you prefer a more smashed texture. Leave in the fridge for up to 5 days.

6. 6

   For the edamame smash, add all ingredients (avocados, cooked edamame, chopped spring onions, lime juice, nutritional yeast, and a splash of water) to a food processor or high-speed blender.

7. 7

   Blitz until mostly smooth, adjusting lime to taste and seasoning well. Leave in the fridge for up to 3 days.

8. 8

   Serve on avocado toast and top with hemp or mixed seeds for an extra boost.