Avocado Tofu Toast

Smooth and spreadable, avocado has taken over morning toast as a dairy-free, healthier-fat and simply decadent spread. But for those on[ low-sodium diets, toast poses a bit of a challenge. Tofu toast offers the next-level solution. It offers a protein punch not found in traditional wheat products, plus, it makes a great party trick when entertaining low-sodium, gluten-free, and Paleo eaters. To add extra flavor, you can marinate or spice the tofu before cooking.]

Total Time:
50 min
10 min
10 min
30 min

4 servings

  • One 12-ounce block firm tofu, pressed and drained
  • Coconut oil spray or vegetable oil spray
  • 1 avocado, sliced
  • 1/2 teaspoon salt-free garlic powder
  • Freshly ground black pepper
  • Pinch red pepper flakes
  • Serving suggestions: sprouts, thinly sliced radishes, chopped hard-boiled egg, optional
  • Preheat the oven to 425 degrees F. Cover a baking sheet with parchment paper.

  • Cut the tofu block in half, lengthwise through the middle, making two blocks about 3/4-inch thick. Then slice the two blocks in half, this time through the center, making 4 triangular pieces of "tofu toast."

  • Place the tofu in a single layer on the parchment. Spray the top with oil and bake until golden, crispy and slightly bubbling on the top, about 20 minutes.

  • Take the tofu out of the oven, flip each piece over and spray with oil. Then return to the oven to cook for another 10 minutes. Let it cool slightly, 5 to 10 minutes.

  • To serve, slather the tofu toast with the avocado and garlic powder. Sprinkle with the black pepper, red pepper flakes and layer on sprouts, radishes and hard-boiled egg if using.

  • Store any leftover tofu toast in an airtight container, in the refrigerator for up to a week. Reheat in a 400 degree F oven for 5 to 8 minutes, or in a microwave for 1 minute.

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