Healthy salty vegan toast: 4 different ideas

Very good to all! How are you? Today I bring you an easy recipe for you to prepare some healthy vegan toast. They are quite fast, although not as fast as catch-and-spread so I imagine them more for a weekend. It is a more creative and varied recipe .

I tell you a little about the 4 different vegan toasts that I bring you today and, at the bottom, you have the recipe.


4 slices of bread

For the tofu-based “scrambled egg”
150 gr of tofu
1 small tbsp of curry
1 point of each small of turmeric
Olive oil
Two pinches of black salt (or kala namak salt, normal salt is not valid)< /p>

For the easy guacamole
1 very ripe avocado
1 small tomato
1/3 onion
Olive oil
Black pepper< br> Lemon or lime

Other toppings
Ripe avocado
Cherry tomatoes
Sliced mushrooms
Fresh leaves: lamb’s lettuce, baby spinach …
Green asparagus
Sesame seeds
White chia
Garlic powder

Step by step

For the “scrambled egg” style tofu toasties:

  1. We’ll start by preparing the “scrambled egg” style tofu: to do this, we crumble the 150 grams of tofu with a fork until crumbs are obtained.
  2. Then, we add the small spoonful of curry, the two pinches of black salt and the tsp tip of turmeric.
  3. Crush and mix very well.
  4. Put in a frying pan with a drizzle of olive oil and sauté at medium heat for 5 minutes, until browned and dry slightly.
  5. Later, we place it on the toast, with toppings such as sautéed laminated mushrooms and well browned in the pan or green asparagus also sautéed. Decorate with chopped almonds and walnuts.

For the guacamole: 

  1. In a bowl, mash the avocado with a fork. Add 1/3 finely chopped onion, 1 small diced tomato and mix.
  2. Add a dash of olive oil, a pinch of salt, a dash of lemon or lime and another pinch of lime.< /li>
  3. We mix well again.
  4. Spread the toast with the easy guacamole and put some small lamb’s lettuce and spinach leaves on top. On top some cherry tomatoes and a splash of olive oil.

For the avocado and cherry toast:

  1. We open Halve the avocado and cut the inside into slices, without removing it from the skin yet.
  2. When we have all the avocado cut into slices, stick the soup spoon through the end of the avocado, drag it all over the inside , stuck to the skin and we remove all the interior, expelling it with the spoon outwards.
  3. Place two or three slices of avocado on the toast, with sliced cherry tomatoes, a drizzle of olive oil, garlic in powder and sesame seeds.

And that’s it!

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