Broccoli Sprout-Tofu Spread on Toast
Yield
5 servingsPrep
10 minCook
0 minReady
10 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
tofu cakes
|
* |
| 1 | tablespoon |
miso paste
white rice |
|
| 4 | tablespoons |
tahini (sesame paste)
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | cup |
broccoli florets
sprouts |
|
| 10 | slices |
whole wheat bread
toasted |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
tofu cakes
|
* |
| 15 | ml |
miso paste
white rice |
|
| 6E+1 | ml |
tahini (sesame paste)
|
|
| 3E+1 | ml |
lemon juice
|
|
| 237 | ml |
broccoli florets
sprouts |
|
| 1E+1 | slices |
whole wheat bread
toasted |
*
|
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.
