The more I google vegan recipes, the more I discover this hugely popular and diverse staple of the plant-based diet: avocados on toast.
It’s something I have never tried. To be honest it has never occurred to me to combine the two: I rarely eat bread and if I have avocados I tend to make guacamole to top a salad.
So I decided to buy some avocados and experiment using up some of the bits and pieces in my fridge. The result ended up a delicious mash-up of lovely fresh guacamole and basil pesto. Quick and fresh, it may not be revolutionary but it was hella good!
Vegan Avocado Pestomole on toast
4 cherry tomatoes
1 clove of garlic (raw if you can handle it, or gently fried first)
Handful of fresh basil
Juice of half a lemon
1 tsp of onion (again, raw if you can handle it or gently fried first)
1 tsp of nutritional yeast flakes
Salt and freshly ground pepper to taste
70g of Basil tofu (I used Taifun Basil Tofu)
Extra virgin olive oil to drizzle (optional)
Peel and de-stone the avocado, and peel the garlic clove.
Place them into your blender alongside the tomatoes, basil, lemon juice, onion, nutritional yeast flakes, salt and pepper and roughly blend (or pulverise if you prefer it smooth).
Toast your bread for 3-4 minutes, and while it’s toasting thinly slice your basil tofu.
Plate your toast and arrange the tofu slices on top. Scoop the pestomole over the top and season again, adding a drizzle of olive oil if you like.
If you don’t have a blender you can use a mortar and pestle, or use a fork to mash the ingredients together.
The tomatoes and lemon juice add enough moisture to bind the pestomole together so there isn’t a need for olive oil but it’s a tasty addition if you’re someone who drizzles it over everything like I do!
And all the fresh flavours make you feel like you’re eating something really healthy and nutritious, so it’s perfect! 🙂