Herby Tofu Cream Cheese on Toast with Mushrooms

Ingredients

• 300 g Firm tofu (Broken into chunks)
• 3 tbsp Nutritional yeast
• 1 tbsp Apple cider vinegar
• 2 tbsp Extra-virgin olive oil (For the tofu cream cheese)
• 1 tsp Dried onion granules
• 1 tsp Garlic powder
• 1 tbsp White miso paste
• 20 g Chives (Roughly chopped)
• 2 tbsp Plant-based milk (Add gradually, using as much as needed to reach the desired consistency)
• Salt (To taste)
• 4 slices Bread (Toast before serving; quantity estimated for 2 servings)
• 200 g Mixed mushrooms (Roughly chopped; oyster and shiitake were used in the source)
• Extra-virgin olive oil (A drizzle for cooking the mushrooms; amount not specified)
• 1 tsp Red chili flakes
• 30 g Spring onion (Finely sliced)
• 1 tsp Toasted sesame seeds (For finishing)
• Salt (To taste, for seasoning the mushrooms)

Steps

1. 1

   Prepare all ingredients. Roughly chop the chives and mushrooms, slice the spring onion, and have the bread ready to toast.

2. 2

   Break the tofu into chunks and place it in a food processor.

3. 3

   Add the nutritional yeast, apple cider vinegar, 2 tablespoons olive oil, dried onion granules, garlic powder, white miso paste, and chopped chives to the food processor.

4. 4

   Blend for 2–3 minutes, pausing to scrape down the sides if necessary, until the mixture is smooth and creamy.

5. 5

   With the processor running, add the plant-based milk gradually, starting with 2 tablespoons, until the tofu mixture reaches your preferred cream-cheese consistency. Season to taste with salt.

6. 6

   Transfer the tofu cream cheese to an airtight container and chill until needed. It can be prepared ahead and kept refrigerated for a couple of days.

7. 7

   Heat a drizzle of olive oil in a large frying pan over medium heat.

8. 8

   Add the chopped mixed mushrooms to the pan and cook for about 10 minutes, stirring often, until softened and noticeably reduced. Season to taste with salt.

9. 9

   Toast the bread until crisp and browned to your liking.

10. 10

    Divide the toast between two plates and spread each slice generously with the herby tofu cream cheese.

11. 11

    Top the toast with the cooked mushrooms.

12. 12

    Finish with the red chili flakes, sliced spring onion, and toasted sesame seeds, then serve immediately.

Notes

The tofu cream cheese can be made ahead and stored in an airtight container in the refrigerator for a couple of days. Add plant-based milk gradually so the spread does not become too loose. The source specifies oyster and shiitake mushrooms, but other mixed mushrooms can be used.

Nutrition per serving

• lunch
• main
• vegetarian
• vegan
• high-protein
• high-fiber
• quick
• make-ahead