Broccoli Sprout-Tofu Spread on Toast
Submitted by kitchenkris
Vegan broccoli sprout and tofu spread with miso, tahini, and lemon on whole wheat toast. A nutrient-packed open-face sandwich ready in 10 minutes.
YIELD
5 servingsPREP
10 minCOOK
0 minREADY
10 minTen minutes. No cooking. Just a fork and a bowl.
Mash tofu with white miso, tahini, and lemon juice until creamy, then fold in chopped broccoli sprouts for crunch and a peppery bite.
Pile it thick on whole wheat toast and top with extra sprouts.
It’s plant-powered, packed with protein, and the kind of lunch that actually keeps you going.
Kitchen Tips
- Use firm tofu for a spreadable texture. Silken tofu will make it too runny
- White rice miso is mild and slightly sweet. If you prefer more umami punch, try a darker miso like red or barley
- Store leftovers in a covered jar in the fridge. It keeps well for 3 to 4 days
Ingredients
Directions
In a small bowl, mash the tofu, miso, tahini and lemon juice together with a fork until thoroughly mixed.
Lightly chop sprouts, then fold into tofu mixture .
Spread thickly on toast.
Top with extra broccoli sprouts. Keep refrigerated in a covered jar.
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