Three Creative Breakfast Toast Toppers That Will Transform Your Morning Routine
These three toast toppers Edamame Spread, Whipped Tofu, and Mashed Chickpeas are proof that plant based breakfast options can be just as delicious and satisfying as traditional choices, while bringing bold flavors and interesting textures to your morning table.
Servings: 2
Ingredients
Edamame Spread Toast Topper
- 200 grams shelled edamame fresh or frozen
- 1 tablespoons tahini
- 2 tablespoons water
- 2 limes juiced
- 1 tablespoons fresh cilantro chopped
- 1 pinch salt and pepper
- 2 tablespoons whole edamame beans topping
- 2 tablespoons pickled red onions topping
- 1 teaspoons black sesame seeds topping
- 1 teaspoons chili oil topping
Whipped Tofu Toast Topper
- 300 grams medium-firm tofu
- 1 lemon juiced
- 1 tablespoons nutritional yeast
- 0.5 teaspoons sumac
- 0.3 teaspoons garlic powder
- 0.5 teaspoons flaky sea salt Maldon
- 1 teaspoons olive oil
- 6 cherry tomatoes halved (topping)
- 2 sun-dried tomatoes topping
- 4 Kalamata olives topping
- 2 tablespoons pickled red onions topping
- 4 fresh basil or mint leaves topping
- 0.3 teaspoons sumac for sprinkling topping
- 0.3 teaspoons red pepper flakes topping
Mashed Chickpea Toast Topper
- 400 grams canned chickpeas drained & rinsed
- 1 tablespoons tahini
- 1 tablespoons rice wine vinegar or apple cider vinegar
- 2 teaspoons soy sauce
- 1 teaspoons chili oil
- 1 spring onion scallion, finely chopped
- 6 cucumber slices topping
- 3 tablespoons kimchi topping
- 1 teaspoons black sesame seeds topping
Instructions
Edamame Spread Toast Topper
- Cook edamame: If using frozen edamame, boil or microwave 200 grams shelled edamame (fresh or frozen) for 3–4 minutes
- until tender. Drain and cool slightly.
- Blend the spread: Add edamame, 1 tablespoons tahini, 2 tablespoons water, lime juice from 2 limes, juiced, and 1 tablespoons fresh cilantro, chopped to a blender. Blend until completely smooth, scraping down the sides as needed.
- Season: Season generously with 1 pinch salt and pepper. Taste and adjust lime or salt as needed.
- Toast & assemble: Toast your bread until golden. Spread edamame mixture generously. Top with 2 tablespoons whole edamame beans (topping), 2 tablespoons pickled red onions (topping), 1 teaspoons black sesame seeds (topping), and a drizzle of 1 teaspoons chili oil (topping).
Whipped Tofu Toast Topper
- Prep the tofu: Drain 300 grams medium-firm tofu and pat dry with a paper towel to remove excess moisture — this helps the spread turn creamy rather than watery.
- Blend until creamy: Blend tofu with juice of 1 lemon, juiced, 1 tablespoons nutritional yeast, 0.5 teaspoons sumac, 0.3 teaspoons garlic powder, 0.5 teaspoons flaky sea salt (Maldon), and 1 teaspoons olive oil until completely smooth and creamy. Taste and adjust seasoning.
- Toast & spread: Toast your bread until golden. Spread whipped tofu generously across the surface.
- Add toppings & serve: Arrange 6 cherry tomatoes, halved (topping), 2 sun-dried tomatoes (topping), 4 Kalamata olives (topping), 2 tablespoons pickled red onions (topping), and 4 fresh basil or mint leaves (topping) on top. Finish with a pinch of 0.3 teaspoons sumac for sprinkling (topping) and 0.3 teaspoons red pepper flakes (topping).
Mashed Chickpea Toast Topper
- Mash the chickpeas: Add drained 400 grams canned chickpeas, drained & rinsed to a bowl. Using a fork, mash roughly — leave some whole pieces for a chunky, rustic texture. Don't over-mash.
- Mix in flavours: Mix in 1 tablespoons tahini, 1 tablespoons rice wine vinegar or apple cider vinegar, 2 teaspoons soy sauce, and 1 teaspoons chili oil. Stir until well combined and creamy. Fold in chopped 1 spring onion (scallion), finely chopped.
- Taste & adjust: Taste and adjust — add more soy sauce for saltiness, vinegar for tang, or chili oil for heat.
- Toast & assemble: Toast bread until golden. Spread chickpea mash thickly. Top with 6 cucumber slices (topping), 3 tablespoons kimchi (topping), and a sprinkle of 1 teaspoons black sesame seeds (topping).